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Hi www.canthecan.net/en/ where you can buy a sardine or mackerel liquamen made at the ancient fish sauce site of Troia. Its exceptional and close to an authentic experience Not cheap and if you are cooking Roman food you will need a lot at E300.00 a litre. cheaper to make your own tbh

@@atasteoftheancientworld9070 thanks i've splashed out on some Lusitanian Garum. im quite excited :)

I bought the Mackerel garum and tried it on asain white rice. Really good compared to standard Fish sauces.

@@atasteoftheancientworld9070 Thank you, bought some, I have used it twice. what I have most noticed is it is NOT a swap for asian fish sauce. but it was very "interesting with some mint, peppercorns and olive oil". thanks so much for taking the time to reply and introducing me to garum. Love from the UK

Hi this is most interesting please email me at sallygrain@aol.com. Maybe send a picture of the plant. The resin is harvested after flowering so checkout their blooming season.

Hi. The size of resin needs to be tiny as larger amounts are just bitter unpleasantly so. I have now discovered that when freshly prepared and consumed in cold sauces the flavour is excellent. Experiments are ongoing thanks for your interest

@@atasteoftheancientworld9070 Thanks for your reply, and for the excellent video! I’m glad to hear you’ve had success with preparing cold sauces with it!

Hi sorry I don't have any left I am afraid sorry! I can be contacted via the web site if you want to discuss this more

Can i ask you also?

many thanks for your appreciative comment

Nope

@@dashingcatsndogs7007 ?

Wow. Nice 🌟

thankyou indeed most gratful for your response. A couple of films in the can as it were but not ready to air .

@@atasteoftheancientworld9070 That is wonderful news. I'm very much looking forward to seeing them when they're ready :)!

Thankyou I didnt know about Mahyawa. or the recipe that is so similar. I have been trying to make contact with asafoetida growers in Iran. So far no luck.

​ @atasteoftheancientworld9070 Yes. it's the thing with Muhawya is that fish sauce was probably used in Persian cuisine since ancient times. Fish sauce was likely invented in the ancient near east. It might have been known in ancient Akkadian as "siqqu". Then fish sauce might've spread with Levantine culture westward in the Mediterreanean and entered Greek cuisine along with wine-making, fruit syrup and olive oil production. Asian fish sauce is also probably ultimately Middle eastern in origin (Chinese cuisine has alot of influences from Persian cuisine - such as spring onions, cilantro and fennel). In China fish sauce was transformed into a fishless version -- soy sauce. The history about how all of this happened is very interesting yet pretty hard to really find out. But you can have some clues here and there. Actually many Ancient Roman sauces are kind of similar to Vietnamese fish sauce-based dipping sauces. Vietnamese dipping sauces contain fish sauce, sugar, something sour like lime and seasonings such as chili and garlic This is not far away from Roman sauces which are based upon fish sauce, vinegar, olive oil, honey (or another sweetner such as grape must), and then mix it all with spices and herbs. It basically gives you the whole flavour spectrum in one sauce. If you produce them side by side you'll understand the similarity. They are probably related, albeit centuries and continents apart. There might've been a fish sauce used in India also which might've been the inspiration for Lea and Perins Worcestershire sauce (which was at one time rumored to contain Asafoetida).But this remains speculative.

@@atasteoftheancientworld9070 very interesting with the asafoetida growers. Did you contact them in India?

Hi. It’s not clear precisely how much protein is absorbed over the long aging process with colatura. I suspect from taste that it does increase over time. I also now prefer Garum Lusitano. Google Can the can restaurant in Lisbon. It’s still not right 🤔 but closer to authenticity . I am still largely using my own. Thanks for your interest

@@atasteoftheancientworld9070 Thank you, Sally -- this is a fascinating subject. I have looked into the Can the Can product, but the size/cost of the bottles just doesn't make sense for a home cook. I think I will try to make my own, but in the meantime, I wonder if anything could be added to one of the commercial European fish sauces to make them more suitable? Who knew ancient fish sauce could be so elusive!

@@user-lu7kn4hl3d I do comprehend the problem £300 per litre is a bit steep. My earliest option found in the little green book Cooking Apicius is to take a litre of grape juice, reduce to a 1/3 of volume and dilute a modern fish sauce to taste. You are trying to reduce the salt without reducing the umami and this is hard to predict so experiment. Original recipes use wine in the first stage of the process so its not so out of keeping.

@@atasteoftheancientworld9070 I have Cooking Apicius and, if I remember correctly, the reduced white grape juice was meant to control the salt levels of SEA sauces. I thought Nettuno was already at roughly the correct salt level, but I might be wrong. If I understood correctly, the problem with Nettuno and other Colaturas is the absence of other elements, such as meatiness/protein-iness. I guess the question is: if you had to choose between a doctored SEA sauce, a specific Colatura or some other commercial sauce, which would you choose?

Hi sorry for delay in replying I have been travelling tasting fish sauces ! Its complex so i will explain my thinking. The latin term used in relation to the mortar is distero meaning break apart rather then pound. A soft fresh cheese a few days old stored in a weak brine would retain quite a bit of moisture but still require breaking up. Incidentally did you see the part 2 film of libum which uses freshly made goats cheese, a much more accurate cheese for sure. Admittedly mascppone was less then idea but it was all I could find on the day before we planned to film. The moisture content of the type of cheese intended here is important. Given it was a firmer cheese as you suggest, that needed pounding, the flour is then added next which would make a firm lump which it would then be difficult to add the egg too. This is especially true if the larger quantity of flour is used. (bare in mind I am always going to want to make the lighter more tender, soft cake which uses 1/2 the flour - that is 1/2 a Roman lb = 6 oz which rather suggest that it is a soft structure). All this leads me to think that this cake could be a huge variety of textures depending on the context. Sacrificial cakes left on the alter, and fed to slaves would be firm and bread like probably but a delicate dinner sweet served freshly baked could be the lightest of structures. Hope this helps clarify my thinking. If you don't mind I will post this debate on the web site to so it can be more widely read

@@atasteoftheancientworld9070 of course. I would really love that. Thank you so much for taking your time in explaining it to me. I always think it is cooperation what makes us discover these details from the ancient world

Yes I agree the amount is crucial I have added too much at times and its pretty grim. One medicinal recipe actually states use a piece of resin the size of a peppercorn!

Thankyou So glad you enjoy them. We will make more soon.

Hi Ok I think i mentioned it a few times but not each video Its my /our edition of Apicius published by Prospect books 2006 and also reedited in 2020 Its Grocock and Grainger i.e. my husband and I. www.amazon.co.uk/Apicius-Critical-Introduction-English-Translation/dp/1903018137

@@atasteoftheancientworld9070 brilliant, thanks. I cracked the base of my clibanus at the weekend, not a happy camper.

@@LegioXXVV I understand your pain!

doesn't matter really , what ever you can get is good, I get pork from my butcher. Each will convey a different flavour But that's good too

I made a comment before I read through the other comments - I wondered if Max from Tasting History had a copy of the book. And then I looked, and here you are! So I had to delete my comment 😆 p.s. *clack clack*

​@@sharimeline3077 same! Lol. We found max in the wild. He had me at garum

I just got your book for xmas. Max. I love it. Me and the ms. Ate going to definitely try to make some history foods

check out the website where tou will find a detailed discussion on the various types of colatura etc. If I had to choose I would say Nettuno variety

Thank you!

Sally, do you plan to do a review/profile of Nettuno? Is it a whole-fish product?