I finally made GARUM | Ancient Rome's favorite condiment
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- Опубликовано: 8 июн 2020
- In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day garum which gave me plenty of time to look at the history of Ancient Rome's favorite condiment.
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GARUM
ORIGINAL RECIPE From The Geoponica
If you wish to use the garum at once - i.e. not expose it to the sun, but boil it - make it in the following manner: Take brine and test its strength by throwing an egg into it to see if it floats; if it sinks it does not contain enough salt. Put the fish into the brine in a new earthenware pot, add oregano, put it on a good fire until it boils - i.e., until it begins to reduce. Some people also add defrutum. Let it cool and strain it two or three times, until the liquid is clear. Seal and store it away.
MODERN RECIPE
INGREDIENTS (Amounts are approximate)
- 2 Quarts (1900ml) Water
- 1lb (450g) Sea Salt
- 2 Teaspoons Dried Oregano
- Defrutum or Honey
- 2lbs (900g) Whole Fish (oily)
METHOD
1. Add salt to the water and stir to dissolve. You may not need the full amount, so start with about 3/4s. Place an egg in the water and if the egg floats, stop adding salt.
2. Add the whole fish and the oregano (and defrutum if you are using any) to the water and place over medium-high heat and boil for 30 - 40 minutes. Every ten minutes, mash with a spoon to break up the fish.
3. Once the water has reduced to about half the amount, remove the pot from the heat and allow to cool.
4. First, pass through a colander and then strain through a kitchen cloth or paper towel until the garum is free of particles. Then bottle in a sterile bottle and refrigerate.
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Music Credit
Gigue From 3rd Cello Suite
Exzel Music Publishing (freemusicpublicdomain.com)
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Garum Mosaic - Claus Ableiter / CC BY-SA (creativecommons.org/licenses/...)
Adana Mosaic - Dosseman / CC BY-SA (creativecommons.org/licenses/...)
Galen - Wellcome Collection / CC BY (creativecommons.org/licenses/...)
Snails Mosaic - Carole Raddato from FRANKFURT, Germany / CC BY-SA (creativecommons.org/licenses/...)
Seneca & Nero - By Eduardo Barrón - Own work, CC BY-SA 3.0, commons.wikimedia.org/w/index...
#tastinghistory #garum #ancientrome #foodhistory
3 years later and made some true garum: ruclips.net/video/ICZww0DtQKk/видео.htmlsi=uFlWuAneS7guQqld
Now that looks good
I rewatched this video to learn how to make the quick version of garum and I realized that we had the same type of measuring spoons.
HAD ME AT GARUM!
But why? Anchovies cost$$$$
Hear me out: Museums to have restaurants nearby that serve historical recipies like this
Your a Genius
Why don’t they? Sounds like a great extension of their educational efforts.
I dont actually know, but this seems like something that already happens. It's one of those really great ideas that just sounds stupid that it doesn't exist, and maybe it's because it does exist? I am like 60% sure this is real thing already
probably it would take too much effort. a museum is a static display that you set up once and leave there for months, not something you produce and dish out per-person. where you might do this, though, would be a historical theme park. I know there is one near where I live, and you can get historically themed concessions there (ye olde candy shoppe or whatever).
Not sure how keen people would like to try it though. I know a few people who can't even stand the taste of anchovies.
"Tastes like the sea"
I mean, what is the sea but a giant vat of salt water full of dead fish and heated by the sun?
Ha! Good point.
"A giant vat of salt water, full of dead fish and heated by the sun" is actually not an inaccurate way to describe the sea.
oysters do too though. Smells of the sea which to me causes most of the "tastes like the sea"
How philosophical
Suddenly I no longer feel as upset over the fact that I couldn't travel to mediterranean this summer. I'll stick with my local unsalted rotten fish soup, thank you very much.
Guys, it's the ancient world's MSG. The compounds featured in fermented sauces, including fish sauce, are glutamates, which is that umami flavor you find in mushrooms, meat, and, yeah, mono-sodium glutamate.
"Haiyaaa, add that Garum to your dish!" - Uncleus Rogerius of Ancient Rome
MSG Make-shit-good
@@fogwar lol awesome
What is the salt level in garum? Asian fish sauce I have always used, the one available in the shop, has 22% salt in it.
@@pavel9652 It's very likely going to be at about the same concentration, for the same reasons: Namely the salt's preservative qualities. But the good news is, you don't need to use very much of it, and it will probably lower your overall salt consumption because the glutamates will do a better job of enhancing the flavor of the stuff you put it on than salt would by itself.
I had to laugh so hard at the Seneca quote, I had to read the old git for my Latin finals in high school, and he was literally anti-anything that had any taste whatsoever. I think he even objected to mineral water as being too flavourful. Anything that Seneca hates is something I want to try!
Haha, I know only few quotes by him ;) To paraphrase meme, he must have been fun at the parties ;)
He'd be that white guy that thinks mayo is spicy in the modern era
Didn’t he live a long life? Or did it just seem to take forever? Hehe
Seneca would have made an awesome on-line vegan. (Actual everyday vegans are fine, but the professional-vegan assholes on line who post pictures of meat and fish with the caption "your mouth is a graveyard" are definitely Team Seneca.)
Seneca is antiflavor? Now I think your framework is legit 😂🎉
2000 years from now, someone will be making a holo-video just like this about how to make Ketchup, the weird vinegar and tomato based sauce that people absolutely loved in the 21st century.
My introduction to Garum as a Classics major in college: look, just think of it as their ketchup.
If I had to venture a guess, the holo-video would be mostly about how we compulsively added sugary corn syrup to pretty much everything, with an accompanying retching sound from the narrator: "They added copious amounts of glucose to nearly every food: salted and smoke-impregnated pig abdomen slathered with glucose and slowly roasted, a sauce made out of one-half tomatoes, one-half glucose and some capsicum. No matter how you count, it, our primitive ancestors did love some life-shortening high-fructose-maize-syrup."
It would be one chapter in a series titled "The Mysterious Canadian Civilization."
I am an HP sauce man myself. Heinz Tomato Ketchup at a pinch if no HP!
I stumbled upon this in my search for high protein recipes and ingredients as I am out on the ocean waves in my kayak; undertaking a survey of The Firth of Clyde. I might just stick with Lea & Perrin's. Great presentation. I have subscribed.
I just toss my fish up into my neighbors gutters when he's not home. When he bangs on my door a few weeks later, I know it's done.
That is very grumpy old men of you.
@@abelcheng2073 roman old men*
What a fantastic life hack! I’m gonna go out tomorrow and get some neighbours so I can try this.
Proper recipe,well done!
I wager the taste is exceptionally heady with a rich savory broth.
Positively diabolical.
When Garum is traditionally fermented, I can see why it would be used to treat both diarrhea and constipation. Probiotics are fairly effective at getting your gut in shape. I take daily fermented cod liver oil for health maintenance. There’s a reason you find different variations of this in multiple cultures! Not saying all ancient cures were on point but some were!
As a wellness expert that was my first thought as well.
Or maybe we're still just as wrong about everything that we eat 😂
@@protercool8474 could be. But the large amount of scientific evidence linking the consumption of fermented foods to superior gut health is fairly definitive.
If its basically digested itself, I’d be kind of surprised if it didn’t help balance gut health.
@@ashleysovilla2037 I mean...
We had "definitive" proof that salt was bad for you... And that chocolate was bad for you... And that eggs were bad for you... And that bread was bad for you... And that bacon was bad for you.. And that cereal was bad for you...
We have, at one point or another, called just about everything we eat or drink, a fast way to an early grave. Then several years later changed our minds.
So this was a weird blast from the past for me. My degree is in archaeology and we were some of the first to recreate garum in an archaeological setting several years ago, it took months to create , and after we presented our findings, I was so surprised to see it starting to fall into mainstream again, it seemed to be everywhere. Very happy to see this video!
Did it taste good lol
@@xgtwb6473Good Garum is liquid gold! 😃
"the romans didn't really salt their food"
Understandable. Salt was shipped to Carthage for other uses
Don't forget Jerusalem.
@@kiyashi85 "Jerusalem" returned no results.
Did you mean "Aelia Capitolina" ?
I was referring to the siege of Jerusalem where it's claimed that Titus commanded the sowing of salt on the Temple ground.
Moreover, I am of the opinion that Carthage must be destroyed.
Q.E.D.
*CARTHAGO DELENDA EST*
But offending my neighbours is the whole reason the barrel of rotting fish is out in the yard
And that my friends is why you don't piss off your neighbours
🤣🤣🤣
That's the best part of making this sauce tbh 😂
I like to ferment those barrels in my room mate's car.
He wants to move out now, so now I gotta find someone else's car to ferment them in.
If you make sauce out of that, I'll bet it will taste better knowing that your neighbors suffered.
You should bottle and label it:
Schadenfreude Sauce
Like Max said, it is basically the Roman version of fish sauce.
If you think it's nasty or gross and wouldn't eat it, you already have If you've eaten Worcestershire sauce before.
I was gonna ask, how close is this to worcestershire in taste?
@@1873Winchester
Slightly different aftertaste but pretty close in my opinion.
@@asoncalledvoonch2210 British did it better 🇬🇧😂
@@xgtwb6473
I agree with that..
Lea & Perrins is always a must for the refrigerator door !
The British got something right other than America
Jk.
🥂
Dresd'ner Worcestersauce is best! There was one original english I liked, quite some time ago, my father brought it from one of his trips for the trading marine back home, but I can't remember the name of it... same with the tasty dark red spice sauce he also got in England. Both were delicious! 😔
I first discovered how amazing the standard Asian-American fish sauce was, when I tackled Korean cuisine during the pandemic. The smell had always turned me off, but too many recipes called for it, and I was feeling adventurous. It really does add a non-fishy umami. Now I incorporate it into all types of cuisines, including Italian and French. I friggin love the stuff. I start to panic when not well-stocked.
I have found fish sauce to be the perfect conveyor of salt (and umami) to dishes where you want to "brighten" the flavor, like a ratatouille, while soy sauce add those notes, but "darkens" the flavor, like for meat. A stir fry can go either way, and often benefits from both
In my country you can mix fish sauce with lime juice, garlic and a small amount of water, little vinegar to make it less smelly and more flavorful. Extra chilli if you like spicy too
@@donnguyen3795 Nước mắm is the best! My mom adds ginger and pineapple too haha.
@@donnguyen3795 do you store it like that?
I tell my boyfriend all the time to try it when we have thai food. He absolutely refuses so I got his mom to try it (she has the tendency of being fearful of new things - worse than him) and she won't eat thai food without it now! Muahahaha I'm sure he will try it if his mom goes to dinner with us enough times lol
Pliny the Elder sounds like a dude who likes hot dogs but recognizes that he doesn't want to the think about what goes into a hot dog.
Haha that is the perfect modern example :)
That's exactly what I was thinking too
Depends on which brand of hot dogs. Pliny would definitely be thinking of the cheap ones.
Pliny the Elder died when he decided to sail to Pompeii during the eruption of Vesuvius so he could see it better, so not really all that good at making decisions.
@@johnpetry5321 Actually, according to his nephew, Pliny the younger, whose account of the destruction of Pompeii is one of the only surviving eyewitnesses accounts of the disaster, Pliny the elder's decision to head into the danger zone was made in order to rescue his friends Pomponianus and Rectina. According to the account, Pliny was appointed praefectus classis, and sailed to the area as part of his duties.
During his observation of the disaster he recieved a message from Rectina and Pomponianus asking to be rescued. After ordering his fleet to begin evacuating survivors, he sailed to their location, despite being warned off the mission by the helmsman of the vessel. Unfortunately, though the rescue of Pomponianus was successful, he was unable to find Rectina. During their attempt to escape, Pliny the elder, already in failing health due to age and weight sat down and was unable to carry on and was subsequently left behind. Modern scholars believe that he probably suffered a heart attack, and died shortly after he fell, which is why they decided to leave him.
A different account of his death, by Suetonius is less flattering. According to this account Pliny approached the shore out of curiosity and asked a slave to kill him due to the extreme heat. This account is not generally accepted due to the fact that Suetonius was not at Pompeii and his tale can not be verified.
"Smash that like button like Caesar smashed Pompey's army at the battle of Pharsalus."
Jesus dude I don't want to destroy my computer.
Smash that like button like Ceaser smashed Cleopatra (;
😂 Right? OMG, I love it! 😂 My son and I are hated by coworkers because of comments like this we make! I've found a kindred spirit!
@@lisaanderson7128 ?
@@johnpijano4786 It’s Antonius btw, and because of that a civil war broke out with his best friend Octavianus (Emperor Augustus).
@@remiicario Ceasar also had an affair with Cleopatra producing at least one child (Cesarion) I can't remember if there were others.
So, I am in Malaga Spain enjoying some travel and I came across something awesome. Right next to the old Roman Theater here in Malaga is a glass pyramid in the middle of the street/square. Well, underneath that glass pyramid are preserved and giant garum fermenting vats! O_O I want to send the pic I took but... cannot.
I’m from Málaga and my history teacher in high school was obsessed with garum. He probably spent much more time talking to us about it than he should have. Eventually he quit teaching and became an archaeologist 😅
As a chef I love garum. It’s super versatile, and delicious! You can’t use just about any kind of meat, fish or vegetables to make it. Taking anywhere from 30 days to 6-12 months to ferment. The flavour changes and deepens the longer you let it ferment. You can use a dehydrator to maintain a stable temperature for several months. Definitely worth the wait!
I run through an entire bottle about every month.
Do you have a recipe?
The fermented garum must be better than boiled one. What is the salt level in garum? Asian fish sauce I have always used, the one available in the shop, from Thai cuisine, has 21% salt in it.
@@pavel9652 and I thought I put a lot of salt in my food
@@kingofhearts3185 Fish sauce is the worst one at 21g, but the Chinese soy sauce has circa 16g per 100ml, at least the one I buy. Normally very little sauce is required, though. I did the math a few years ago and it was circa 2g of salt per full skillet of pasta, and I boil pasta/noodles without salt. There are a lot of products with hidden salt. Bread has a lot of salt, for instance. I bake my own and I add 1tsp of salt per 2x350ml cups of flour. I could probably add less, but my bread isn't salty, unlike some loafs from supermarkets.
Fun fact: In modern Greek, if you want to say that a piece of cloth is really old, weathered and/or dirty, you call it 'γαριασμένο', literally meaning 'full of garum'!
Yes, because when γάρος dropped on a cloth or dress, left a grey-brown stain that never got out!
@San Shinobi y-like in "you" - a-r-i-a-s-m-e(tone goes here)-n-o and y-a-r-o-s. In Latin there is no Γ and Romans heard it as G. Also the ending -ΟΣ and -ΟΝ in Latin became -UM.
Long live for metaxas
@@Mistcal αυτό πού κολλάει τώρα;
Garum is actually a Greek sauce not Roman.
It was around 10% protein so in a low protein diet based primarily on grain, you can see how valuable that would be for general health when you put it on everything
fish in general is quite healthy as long as you aren't getting too much mercury. fish products are bound to have health benefits too. it's nothing crazy, just that fish is nutritious.
@@AmberLB93 the fat is very good from fish
@@lordnelsonmc.billionberg9166 yeah, all those good omega oils? We know today the benefits of taking/consuming these oils, but I'm not overly surprised the Romans figured out years ago that it was good for you, just maybe not in the way that Galen dude thought. The idea to inject it for sciatica????😲😲 I suffer from sciatica quite frequently 😞😞 (that crap hurts!), and the thought grosses AND freaks me out in equal measure!🤢🤢😲😲
@@lordnelsonmc.billionberg9166 loving the name BTW
Good, thoughtful comment.
I absolutely love this video. My grandpa always taught me when making brines, that if your ever want to ensure there is enough salt - use a raw egg. I've always wondered where the heck that came from. Even he didn't know. But it always works. Every time. The only thing is- make sure the egg is fresh. Old eggs tend to rise easier. In fact, it's also a way to tell if your eggs are bad.
yes! old eggs, especially bad eggs, float because of decomposition in the egg making it lighter! love to hear this knowledge is something that's been passed down
@@gabewright5571 it’s been all over the internet for a while, I’ve used it since I learned the trick on Pinterest lol
My dad made this a while back and yes, it does actually smell like dead bodies.
The fermenting of the salt fish produces mono sodium glutamate . That’s why it was so popular. I doubt boiling fish will result in any MSG.
you could add MSG manually tho
Thank you. I love some chemistry up in my history lesson. 👍
@@Ephidiel
The point is that back then before alchemy advanced into chemistry they were not able to figure that out.
no vegetarian version that replaces the fishes with (sea)weeds?
Almost all sea creatures and weeds contain glutamic acid in their cells as it naturally ballances the osmotic pressure against outer sea water, that's why they're much tastier than fresh water fish. So boiling fish to broth always yields umami flavor, but what's presented here is just plain fish stock, nothing special. Leaving fish lacto ferment with salt and intestines (read: enzymes) for months and years desintegrates those meat proteins to simpler amino acids yielding TONS AND TONS of umami.
Fish sauce is one of life's confounding miracles. Smells like death. Makes food taste heavenly.
It's fairly well known. Fermented fish sauce is a major source of MSG and thus is a source of umami.
Literally every time i use it i always think i messed up the entire dish, but it makes or breaks some sauces/foods.
I hope my corpse is as tasty for the worms in the dirt.
No
Much like life itself: We all live, but eventually, nobody gets out alive.
I used to work in North America's last sardine packing plant in Blacks Harbour, NB, and I just had to laugh at Max's facial expression as he smelled the garum. If it's anything like the smells that permeate the air near the factory and drift through that seaside village, I am well aquainted with that scent and feel a bit of sympathy for Max as he sniffed.
Boiling the fish for 40 minutes might be enough to extract the nucleic acids and free glutamate from the fish flesh, but it had no chance of hydrolyzing the fish proteins to any appreciable degree.
@@DT61636 At least you didn't bang her too!
@@DT61636 did the "former jock" part of you write that comment too
@@archkull did the mean part of you write this comment?
@@maddieb.4282 You win the medal for the most pedantic clown on planet Earth. Congratulations.
😅
I am an old man, I hardly cook anything, ever. I AM interested in all things roman. I saw Max's parthian chicken recipe and between how tasty it looked and how well max presented everything...I made it.
IT WAS. SPECTACULAR (thank you max)
Now , having this huge bottle if chinese fish sauce, I'm trying it in EVERYTHING!
This guy has enriched my life.
Yup just pour it on life lol.
thats fun. good for you
I like the Thai kind. Squid Brand is my favorite. It might have something to do with the way I ride my motorcycle.
@@roberts1677 hi....thanks for that tip..il try finding it to try....BUT REALLY.:.....now I've got to know about how that ties into mc riding style....hahaha
@@perrykuehr5538 as a Thai people i can confirm that squid brand is the best
You can visit the roman ruins of a roman Garum Factory in Seville, Spain. It still smells bad 2000 years later
really?
You really are kidding right?
@@rgerber no its beneath a wooden structure, called the metropol parasol, or simply the setas. It´s not as intense as fishsauce, ut there is a fishy smell lingering
Oh my goodness!
@@jethrojackson2524 that's insane there's any lingering smell from 2,000 years ago
Me: “Ugh. It’s been a long day. Gotta go to slee…”
RUclips algorithm: “Hey, wanna see how to make an ancient condiment?”
Me: … “Ok, RUclips, let’s do this.”
Collatura di Alici is basically the "Luxury Garum"... it is definitely a direct descendent and tastes well like fermented anchovies.. I like the taste, there is a special type of Spaghetti served in the area using it.
But even in Europe it is rather hard to come by outside of italy, it is very seasonal and the Alici area basically sells most if its annual production within Italy.
I love the horrified Magicarp in the background 😂
Oh my gosh I noticed that after you mentioned it. Hahahaha
The magikarp in the back was pretty much the first thing I noticed, I love it
It really sets the mood
He's like ... 😲
I think he changes the Pokemon depending on the recipe
When you consider the amount of lead used as a wine sweetener in ancient Rome, garum is harmless
People like to blame the plumbing for Roman lead poisoning, but it's far more likely that it came from their culinary decisions.
I think Romans knew that they should not drink the water from public fountains, because it was filled with lead ^^
@@krankarvolund7771 The public fountains were continuous flow, which would have reduced (or even completely eliminated) the chance for the water to extract lead from the pipes. My concern would be the wealthy people's houses, where they could afford indoor plumbing (complete with taps to stop the water flow when they didn't want it).
@@benjaminmiddaugh2729 So, I made some researches, apparently some scientists have analyzed the water of the ancient Rome via the deposits in the Tibre and on some lead pipes we have found. And they found that the lead content of the water was very high (100 times more than the local sources of water) but probably not high enough to cause an epidemic of saturnism.
The problem is more the other things Romans did with lead, they used it in their make-up, eat and drink in dishes made in lead and even to put in the wine to sweeten it ^^'
And the Romans did knew that lead was bad for health, they described the saturnism, most prevalent in the nobility (wich was the class that could offer make-up and dishes in lead ^^).
They also wrote about water, one author said that the water in lead pipes seems less healthy than the water in terra-cotta pipes ^^
@@krankarvolund7771 Thanks. I've collected a lot of that in my head over time, but it's been a while since I did any formal "look it up" sessions on the topic.
I am so glad i found this channel. I was a chef for many years, trained at the Culinary Institute of America, and always loved my food history classes. Max Miller, you are awesome.
In Hong Kong we have fermented shrimp paste. There is a fishing village in rural Hong Kong that still makes it the old-school way, and shrimp are fermented along a beach next to a popular coastal footpath. When I visited there, it was quite funny watching the tourists' faces change as they approach, then hold their breaths or pinch their noses, and make a run for it.
Hongkonger here, same! A lot of people say they don't like the smell, but to me it's the scent of pure culinary heaven. Shrimp paste forever.
Magikarp just be chillin in the background while observing the slaughter of his brethren
He does look rather distressed
more like potential rivals
Didn't even notice. Good eye!
Oliver Johansson Homeboy doing his own thing just waiting to evolve 😂
Went looking for this comment and found it pretty quick. Nice.
As an Asian, I always thought of fish sauce as a uniquely Asian thing, never really expected the freaking Romans of all people to have their own version of fish sauce. Its called "patis" in my home country Philippines. Anyways, this is fascinating stuff. Subscribed
La receta os la llevamos los españoles.
@LTNetjak Yes. Like zero chances.
No one cares about Philippines
@Ericcartman1992 wonder what the hell they were thinking tasting that funky smelling fluid
@@alfonsopalacios2725 Desperation in times of food shortness
Alternatively something forced to a loser of a game
“Byzantium which is the *Eastern Roman Empire*”
THANK! YOU! So many people fail to mention that and it drives me crazy. If you consider that empire, the roman empire lasted for darn near 2000 years, just under a different name halfway through. Like rebranding before it was cool.
And if you make the claim that the holy roman empire was the continuation of the roman empire, rome lasted until 1806. Then the russian tsars made the claim also so that would take you to 1917!
History is so fun. 😊 It just is what it is!
It's only Roman in name. It was effectively Greek and we will never concede this point
It wasn't even rebranding, they always simply called themselves Roman, even the Greeks generally saw themselves as Romans after it finally fell up until the 19th century. It was German historians who started calling it Byzantium because they considered *themselves* to be the true inheritors of Rome
@@rebeccaburrow7199 holy german empire was just a branch of frankish kingdom larping as Roman. Eastern Roman Empire is heir of Constantine, Theodosius, Justinian, Heraclius, etc. And the inhabitants were actual subjects of Roman World; armenians, greeks, syrians, latins and during peak tunisians and andalucians.
Well until the fall of the Roman Empire Byzantium was the capital of the eastern side BUT The Byzantine Empire was not the continuation of the roman empire. It was something else, despite that they called themselves roman. They did not speak latin, they did not have roman "culture" and definitely did not have Rome. The Empire had collapse but any other state that came after wanted to buy into their prestige and while Eastern Roman Empire evolved into the Byzantine Empire, it was not the roman empire.
Very interesting video! Thank you!
I had never heard of the "boiled" version of the garum recipe. Must still be quite different from the "real" garum, in my opinion, because of one very specific reason: autolysis. Garums (and the well known Nuoc Mam *is* a garum) are (were) not only considered as condiments, but as a medicine too. The Romans used to send it over, beyond the price of perfume, to the Northern legions for the military men to stay healthy despite the hard conditions/climate differences (and recent studies do show immunity "boosts" thanks to such products, like almost all the possible fermented foods). The fermentation process in garums is done by the gut bacteria of the fish themselves, which is called autolysis. This is actually different from rotting/decomposition, despite close smells (honestly), thanks to the salt/brine that prevents external bacteria/yeasts to spoil the whole process. Boiling the fish, actually kills the fish's gut flora/microbiome, thus discard autolysis.
Your friend was right: never try to make "real"/non-boiled garum unless in an isolated area - the smell is really, really, reaaaalllly strong. And last a long time - if not forever...
If you ever have a chance to try the first, raw recipe, there is one really important point: an *opaque* container. Can be anything really, but if it is glass, you have to keep it from light (and above all direct light). I made this mistake with my first try years ago, and ended up with fish glue. Literally. Was awesome and strong as a glue, so strong actually that I had to throw it away along with the wooden stick that I used to mix it with, and that eventually stayed glued in it ^^ So: opaque pots and dark environment.
If you are interested in garum's "cousins" too: in the south of France, in the Nice area, there is a local, historical "garum" called "pissalat" (which a famous local pizza was named after: la "Pissaladière"), which is made with anchovies and/or sardines (adult fishes and/or bait - there still is a strong debate over the recipe of the "authentic" pissalat), and is actually used as a paste (the do not draw the liquid extracts like in ancient garums or Nuoc Mam, ...). And you could probably be interested in the Swedish "Surströmming", which is not a garum but not that far actually, as a fermented, verrrrrry smelly fish (herring) ;-)
yeah wouldn't this just be... broth?
@@mamagdita I'm afraid so 😅
But this recipe is legit, considering the sources. Salt was not cheap (at all) in the past, and this was one of the reasons why garum was so expensive: with this in mind, I guess that this recipe was *possibly* made to allow using less salt without compromising the storage life, for a cheaper garum?...
Interesting info and great story! I would love to see baffled archeologists when they excavate the site and find your fossilized garum ;) The taste of the real garum has to be different. It is probably like bakers yeast bread vs proper sourdough bread. There are so much additional flavors introduced by fermentation!
@@pavel9652 😂Those archeologists would probably think "hey we've got some archaic woodworker glue right here..." 🤭
Interesting comparison! Indeed, bacterial/yeast activity does change quite a few things, chemically-wise
“Tasting History” sounds like a great channel. Instantly subbed. I don’t know why this video was in my recommended, but I’m excited to follow this rabbit hole.
Same!
Same! Ancient condiments instantly got my attention as I was randomly scrolling through my feed.
same!
If you haven't heard of Townsends, you'll probably sub to them as well. Similar historical cooking and other things, focused on the North American colonial era
Yup! Same!
There's a really great Ancient Roman webcomic, SPQR Blues, where one of the protagonists' family are garum merchants....
I’ll have to find that.
What is this amazing comic called. I must know.
@@Balloonoid SPQR Blues...
The way i read that made me think the webcomic was from ancient rome
Thanks for that Suzanne
I tried garum in Italy once. I'm not much of a seafood person so thought I'd hate it immediately.
Actually wasn't too bad at all. I love ancient recopies like this.
Just discovered your channel. DELIGHTFUL! What a wonderful (fun!) teacher you are Max!
Anyone: "Hey, Max, what're bringing to the potluck?"
Max: "Garum."
never gets invited ever again
I had a fish called Garum once. Slightly morbid in retrospect.
How did you come up with that name if not intentionally?
Well, I thought it would be funny, being a new student of Latin. But I didn’t realise how gruesome the process of making Garum was! We also had a fish called Nam Pla.
@U. N. Owen
you mean like this
ruclips.net/video/pMA3x-bc8iM/видео.html
did you turn him into garum?
@U. N. Owen my friend had a pig named Chris P. Bacon. Needless to say they ate him lol
And I'm not making a joke, she raised the pig to be food.
Thank you for making an informative, interesting talk on food history while adapting the recipe to circumstances (living in close quarters). Definitely subscribed.
Hi Max, you’re doing wonderful. I’m from Thailand and I’m overjoyed that you mentioned our Num-Pla 😊.
I understand that westerners might find it weird that fish sauce can belong in desserts but there is a dish where we do exactly that. It is most often served as a set called Ma-muang Num-pla-wan (Thai is a tonal language and I wish you the best 😅). Whereby Ma-muang means mango, Num means water, Pla means fish, and Wan means sweet. Actually any fruit can go with this sweet dipping sauce but unripe sour ones will mingle better and make things more well balanced.
Here comes the sweet fish sauce part: fish sauce + sugar + fried shallot
I think that’s basically it as far as I can remember 😂😂😂
(If you’re interested in more Southeast Asian cuisine there are a ton of weird stuff for you to be surprised at 😂)
I'm Italian and i can already imagine making it and then having a screaming match with my boyfriend about our ancestry and me always making him weird food
"This is our culture!!!"
"I'll just buy you a pair of Gucci sunglasses instead."
This is the most Italian thing I've read today. ... Hope it went well 😂
Normally, Italians are known for the recipes that are passed down from a grandmother; I guess you could go a few millennia further.
@@vigilantcosmicpenguin8721 it's still coming from a grandmother tho. Just a great-great-great-great-great-great grandmother 😂
Lol you had your blood tainted by moors filthy guinea
In Thailand, we do have a condiment for sour fruit called "Sweet Fish Sauce", which is made from caramelization of coconut sugar and fish sauce together, then spiced it with chopped shallot and roasted chili. I'm really surprised that Rome also used garum with fruit too. LOL
Rome and the Mediterranean were THE trading capitals. And the Silk Road covered everything going to China, Japan and other East Asian countries. So chances are it traveled from Asia along the Silk Road and was duplicated because it's just so damn good. Since there are different fish and herbs, you get different flavors and consistency.
Reminds of when my wife puts bagoong on green mango
@@ttyngordon - Probably not via the Silk Road, but rather by sea via the Persian Gulf. Garum was typically transported in huge clay jars (amphorae) which are a little fragile for long-distance overland transport by camels and donkeys.
@@sirrathersplendid4825 Cool!
My great gran had a Scottish fish sauce recipe. I wish she wrote it down, Im still hunting for something like it.
A few years back or so I stumbled upon this video that introduced me to your channel, and has since been one of my favorite channels on this site. Thank you for all the great memories, and the knowledge you have imparted along the way.
I ordered your cook book, Max,... and I have to tell everyone out there listening to your show,... having this one in your Cook Book collection it will be your Prize Headliner..! LOVE-love this book, but I would never even think of giving up your vids ~ you are hilarious and I'd miss all your comments. You keep me company regularly. Thank you, Max & Jose.
"He was a bold man that first ate an oyster." Jonathan Swift So, who the heck invented garum? "Hey guys, remember those fish entrails I left in the sun a couple of months ago? Check this out!"
That’s one of my favorite quotes! My dad used to say that all the time when I whined about eating weird foods.
It's probably a case of necessity, possibly on a long military campaign or sea voyage, where someone had to make do with what they had.
@@reginabillotti "Middens testify to the prehistoric importance of oysters as food, with some middens in New South Wales, Australia dated at ten thousand years." Wikipedia en.wikipedia.org/wiki/Oyster And according to an NPR article, "Scientists exploring a cave in South Africa report evidence of shellfish dinners enjoyed by humans who lived 164,000 years ago." www.npr.org/templates/story/story.php?storyId=15391834 They are basically just free food lying on the shore. I harvested oysters on the Hood Canal in the state of Washington, and they were delicious! And I found seven small pearls in one of them.
@@reginabillotti or it was a pregnant woman who had what people thought was a weird craving but then realized was pretty damned good.
Interestingly enough there is evidence that the first domesticated animals were snails...
2:51 hold up, did those dudes underline *and* draw a "👈" to stress a point?? 😂
Nice catch! That's a pretty funny historical detail, really.
They used emojis before it was cool 🤣
It was apparently extremely important :p
LMFAOOOO WHY DOES THAT LOOK SO CUTE AND WHOLESOME THO HAHA
I thought it was something else... naughty romans 👈
Whenever there’s the ingredient ‘oregano’ a distinction should be made between what most Americans know as Italian oregano and Greek oregano (which would be used here in the Byzantine East and Greece). Greek oregano is less earthy. It has a lighter flavor that goes well with garlic, kalmata olives, lemon juice and feta, whereas Italian holds up to tomato sauces, garlic and spicy meats. (And more)
I don’t think the fish sauce would taste authentic unless it was made with Greek Oregano.
Is marjoram Greek oregano?
Just learned something new I didn't know about Greek Oregano
If you watched the video you'd know the Roman's enjoyed their garam from Spain as well. And Italians do their own thing.
Romans are Italians.
@@roringusanda2837 Nope, it's a completely different herb
This was absolutely wonderful. Very informative and entertaining.
"Fish sause in dessert, what could go wrong?"
A cat: Nothing, probably
Considering cats can't taste sweet, fishy tasting dessert would probably taste good to them.
@@13thMaiden it would probably smell more alluring too xD
Don't worry, the chocolate will get 'em.
"It's digesting itself"
This is true. Stomach enzymes can break down just about anything given time.
well, the enzymes would denature over time, so unless they were being actively produced (by like, a living fish), the enzymes would likely only be active for a few days, max.
Except the corona virus
@@snarkylive The fish is still rotting, but only certain microbes can function in such an environment, which turns out to not produce poisonous byproducts. I am sure the natural enzymes do a little initial work, but it's mostly microbes doing the work, though I am not sure which ones. Hydrogen sulfide is still produced, so it's going to smell like rotting fish.
@@Bubu567 probably lactobacillus is a major one.
What a great video! What a great channel. My favourite subjects history and cuisine brought together in an outstanding fashion! Subscribed !
You are to young to have been my High school history teacher(1975-1979), but I wish he had been more like you. Love your videos, have not made a bad one yet.
Thank you!
now knowing this mans disney background, i can't unsee his very disney-prince-eske demeanor as he enthusiastically tells of historical foodstuffs
I didn't know that, but it really does make sense.
and the sass loll
What's that about a Disney background, now?
@@ryanahr2267 you didn't watch his channel? here ruclips.net/video/jHpkqBFKmvA/видео.html
he talk about quitting when he got invited back to be employed on disney, but he decided to quit disney and prefer to continue his work on YT
@@karenstraborvsky5235 so he was an actor in Disney World, or on a show?
Why am I just finding your channel? I have a bachelors in Ancient History and am subscribed to many food channels...Thank you so much for doing this.....the binge has begun.
I'm pretty new to it (about 3 months) but I'm glad you've found it! Thank you for binging 😄
@@TastingHistory Looks like this vid is taking off! Good luck with the channel!
damn man and i wanted to continue doing history
I've been watching your videos from the beginning. Thank you a lot for the history lessons. Plus your channel is one of the fewest one on RUclips that is not yet bombarded with ads...
I love Asian fish sauces so much, I'm sure I'd love this too. One of my favourite things is mixing canned smoked kippers with barbecue sauce and eating it as a dip with toasted Turkish rolls.
"Tastes like the sea."
I know this taste. I've gotten a mouthful of seawater more than once. Salty enough that if you've got any cuts or sores, you'll find out.
2 years ago in Spain i was in the ocean with my mates. I was facing in land, talking to someone, and i turned round just as a big wave hit me - and i had my mouth open. Before i knew what had happened, the wave pushed a load of water down my throat and straight into my stomach
I threw up within about 10 seconds.
Got out the water and needed to refill my stomach so we went and got some fresh bbq'd sardines with tons of lemon, was fuckin delicious
Then it goes up in your nose and now your sense of smell is crying in salt.
On a unrelated note, have you seen how crazy cuts look after you go to the beach?
Step 1: Eat entire box of Cap'n Crunch.
Step 2: Gargle seawater.
Step 3: Scream.
Great on mosquito bites!
You Sir are a great teacher. The content is very interesting. Your presentention is informative and accurate to the letter. There are a lot of people cooking on the internet trying to best one another out. You in my humble opinion have a video page that stands out among all others . yours is a refreshing look on culinary of antiquity. you are very entertaining and smart. i like that.
Thank you
Just found you today, and am binge-watching like mad! You give great history, cook amazing dishes, and Crack me up regularly! Excellent work! Subscribed.
So what your telling me. Is that people back then loved it but also loved to hate on it once they knew it was made of. So garum is the equivalent of hot dogs.
Or McNuggets
Ketchup, relish.
RONKLEDONK ANUSMONCHER love mcnuggets
Now i want garum sauce for Mcnuggets! Or better yet- order fried unsalted and dip them in...
Waaay back in high school,bi worked bussing tables at a Chinese restaurant and we'd all eat together after closing (the GREAT food notnonnthe menu). I tried several fish sauce condiments but they were always hot, rather than salty.
I think one sauce was fermented fish and crushed red peppers.
I _love_ hot dogs.
Galen's contradiction makes sense, actually. Garum will have sodium, but probably also magnesium, potassium, calcium, and aminos. Dysentery, like many other illnesses, kills by dehydration but just water (or wine) isn't going to replace the electorlytes. This will. On the other hand, a LOT of salt your body will get rid of quickly, so if you're bound up, it should help you there- just like a quart or so of ice water with a tablespoon of salt in it if you chug that on an empty stomach.
It isn't totally crazy. Unlike injecting it. That's just madness. But even then... this is saline with particles of fish and herb. They're on the right path, they just have a LONG way to go.
A bit like pumpkin for dogs - feed them it when they are blocked or runny. Works both ways!
Came on here to say that and found your comments lol 😀
IT IS OF COURSE NOT CRAZY! I think they all miss the point of argument on why the Romans took Garum to take the minerals and healthy substances even if it was actually the remains of poinsoned fish. It's like pickly olive and kimchi which people ate in the past who had nothing really to eat and survive in harsh times. It was only after the 19th century that there were supermarkets, fridges, foodstock, store systems etc. What would you do for feeding your family especially during the winter? If you are not in tropical countries where you can get a plenty of fruits veggies and edible plants growing naturally all year round, you'll have nothing to eat except for meat from your livestock (I guess that's why Carnival feasting took place in Feb which is the hardest time of the year). Thanks to the supermarkets and tradesmen we have an enormous range of choices in the food stores which means we have a number of replaceable food for the garum stuff. If you want magnesium potassium calcium etc perhaps you can replace garum with potatoes beans dairy stuff, but garum was perhaps the only choice for the people long time ago simply because fish is the easiest food to get during the winter (the sea doesnt freeze like your field does and there's always fish to be taken). The reason they fermented fish and kept it in salt/vinegar to make Garum is not because they wanted rotten food to be disgusted, but it is a particular issue of history of storage and preservation. If you dont want to starve during the winter you need something to eat for at least 3 months to survive from your frozen fields and dead orchard trees even if you have harvesting time in September. The easiest thing people can do is just put some salt, vinegar, or sugar to preserve fish, milk, grapes to stay at least for a few months. Garum, cheese, wine stuff is the traditional food which is the essence of cultural knowhow and the food doesnt stand the test of time without them. That's why the medieval times had traditional book of hours, to make a strict schedule for the right time to prepare preserved foods because being lazy means costing human lives during the winter (interestingly the book tells that medieval people slaughtered the pigs and livestock in Feb which is just the same as carnival feasting to my eyes. And if you go to a church museum in Venice there's a good example to show how deadly the winter seemed in the old times. There's a clock with calendar that shows how important timing and the four seasons were to the medieval ppl for survival. Among the characterised pictures of four seasons the winter was almost always described as the time of death, represented as a horrifying skeleton). Things do get rotten in 1 month even if you have a good cavern storages without much oxigen and direct sunlight. That's why the surviving tradition is always fermented food, like olive, cheese, wine, kimchi, pickles, anchovies, garum, ... Because they did really survive in history with salt and vinegar.
@@hyekang3850 this is a great and well written comment that could answer a lot of questions viewers may have. Thanks for sharing your insight
This guy seems absolutely delightful. Thank you for your awesome content!
Miller!!!! You the Man keep up the great work!! To one chef to another!! Love watching ur videos. You give me inspiration for the kitchen
The Magikarp in the back is quite fitting for a historical fish sauce recipe!
He always Keeps a plush of a pokemon related to the topic in the background of each video. I love it
I didn't understand the love for garum until I went on a raw food diet. I ate only "raw food", which generally meant uncooked vegetables and fruits. I started craving salt like never before, and anything that had salt in it became 10 times tastier. I suspect this is what happened with garum. It's amazing how your diet can affect your perception of how tasty something is. If you really need something, your body will perceive it as tasty. We get tons of salt in modern processed food, so we're not that sensitive to it. But ancient Romans, on a more primitive diet, would have been much more sensitive to salt, and it was probably like Cocaine to them. I'm not at all surprised that so many old sauces had lots of salt in them.
I don't know about the cocaine part, but due to its ability to slow spoilage and flavor food, soldiers throughout history were paid in some form of salt. Unless you had the cash, salt was also super hard to get, so that probably drove up its price.
That's a pretty cool angle to consider!! That which is tasty is that which is scarce? I'm sure that's something worth exploring!
Imagine eating only raw foods, especially with no meat. You must look like a malnourished concentration camp victim
Romans were paid in salt, as in he is definitely worth his salt. But wait----Salting the earth, or sowing with salt, is the ritual of spreading salt on conquered cities to ... Various Hittite and Assyrian texts speak of ceremonially strewing salt, minerals, or plants (weeds, ... At least as early as 1863, various texts claimed that the Roman general Scipio Aemilianus Africanus plowed over and sowed the city . ?? Tried it as a weedkiller once. Useless.
@@AverageAlien Yeah, I'll stick to mostly cooked foods. We didn't become the apex species by eating just raw foods.
Max you are funny, witty, smart and so entertaining. This channel was a genius idea on so many levels, you made a history lesson using food as the focus, brilliant!
You’re a brave man to try all the things you make on this channel! We all appreciate it!
Random guy: "I'm making smelly ancient sauce made out of salt and fish"
91k people: "Fascinating"
I guess in one day this version blew up because it’s has over 200k views now.
Is this what they called a Gollum juice.....
Everyone else: "That's gross, Wtf is wrong with you"?
400k now
almost a million people*
Drinking pure garum sounds like a bet made by drunk legionnaires or as a welcoming tradition for the new guy.
In any case, amazing that you actually made it!
Semper vomitus!
*downs and entire bottle of Garum*
My 1st intro to Garum ! Well done 👍 and quite entertaining 🕺
Your comment reminds me of my introduction to Marmite:
Former friend: "Hey Kyle, I'll give you five dollars if you eat a tablespoon full of Marmite."
Kyle: "Deal!"
That was some nasty stuff...
I'm imagining drinking Worcestershire sauce. No, thank you.
@@armorfrogentertainment I always loved sprinkling some on my tongue as a kid. Such a strange unique taste.
Just happened upon this and thoroughly enjoyed it!Thanks.There is an old garum factory near our holiday flat in Spain.😊
Thank you! I've been trying to find garum forever!
i was a music major but my favorite class in college was food history. my professor was obsessed with garum and the geoponica and had a mission to recreate the most authentic garum. respect!
How was it?
Do you happen to have their recipe or their name so I could search for their recipe?
@@sneedle252 She's never published it, I think it's a constant work in progress
"It's the worst parts of fish! It's also my favorite."
So it was ancient hotdogs, except liquid.
LOL! Parts, except here there must be fermentation, so micro-organisms. Hot dogs aren't salami.
@president camacho Yes.
Throughout history, humans have made delicacies out of the nasty parts of animals. Foie gras, gravy, McDonald's chicken nuggets.
@@Silverwind87 Foie gras is made of liver, which is very much an expensive and desirable ingredient. Gravy is made of bones, which aren't expensive or desirable but aren't nasty in the least. The Mcnuggets, though, I have to agree with you about that
Swedish television actually made the show "Historieätarna" or History Eaters where they explored the lifestyle and diets during various periods. I think they might have guessed at the viking age, but mostly a little more modern and relatable.
Your understated reaction to smelling the garum was fantastic! You can say so much with so little.
I'd argue that this "quick" garum isn't real garum. Boiled and fermented are two very different things. This is probably the lite beer of fish sauces.
Though honestly, I can't fault anybody for not wanting a big tub of fermenting fish in their domicile. Gross.
Yeah it's just fish stock with 5x the salt. I honestly don't get the point.
@@metterklume EXACTLY. My blood pressure says no mas to that action. I'm thinking that the original stuff was more salted fish _OIL_ than salted water or broth with fish boiled in it.
I imagine south east asian fish sauce would be closer to garum than this one
Thats what I was thinking, this is just basically a salty stock. It would be sort of like saying boiled cabbage is the same as sauerkraut or kimchi.
Not trying to be too hard on the guy or anything.
This is more like the barley tea of fish sauces because you still have to ferment malted barley to make light beer. Fermentation would take the fishyness away and you’d have something similar to se Asian fish sauce with different added flavors. Fish sauce doesn’t really smell or taste like fish it’s just extremely savory.
"Smash that like button like Ceasar smashed Pompey's Army--"
I instantly subscribed.
but you didn't smash the button. how typical.
@L S en.m.wikipedia.org/wiki/Pompey
Ironically enough, ceasar dressing is made from anchovies, you sir are a true wordsmith.
@@christophercallahan3263 well, to his defense (though you're right) en.wikipedia.org/wiki/Pompeii
Defrutum is essentially grape molasses, and is still commonly used in the middle east. It's called dibs enab in Arabic or pekmez in Turkish. I'm sure there are many versions of its name among the many regions. I imagine it would have added a lot more depth to the garam.
Ohh that's good to know. Might look it up at my local Arabic/Turkish super markets. Thank you!
(And they're probably healthier than acient defrutum as they used pots made of lead to boil the must .___.)
@@Ambrosia- I know. I mentioned Turkish because a lot of middle eastern ingredients are manufactured in Turkey, and will have both Turkish and Arabic on their labels. It’s easier for westerners to read a little Turkish than any Arabic. Also, if it is in Turkish it won’t say “dibs enab”.
Gday mate I have just started watching your shows with my Granddaughter and we really like them. Cheers👍
“I ain’t some people!” Love it!
I knew you’d know the reference 😁
@@TastingHistory Hah! I can't stand em!
This is coming from a black man and when you said this I instantly subscribed. I've constantly heard about Garum as if it was fantasy lore. Thanks for the history lesson here.
LINA FOR THE WIN 🗞👒
His face after he smelled it. I laughed entirely too hard.
U buff
I thought I would wet myself!!! 😂😂
That whole bit was hilarious, I completely lost it at the deadpan "okay"
@@TooLittleInfo It's not really deadpan, more like "we are not going to talk about that ever again"
so funny yet informative video! Thanks! Ordered fish sauce after this!
I love this one! I have an absolute fascination with Garum! Love the fact that you did this! I'm still getting up the nerve to make this, lol!
Did anyone else randomly find this in their recommended for absolutely no reason??
Miki’s Missing Marbles ........ yup
o/
Yes. RUclips's algorithm wants us to procrastinate, and I'm not gonna fight it. I only wish we were from the future so we could procrastinate for much, much longer watching more of these addictive videos.
First of youtube's random recommendations I'm actually interested enough to click on in quite a while.
yeah but not for no reason. Seems the algorithm knows I like niche cooking content.
"You should never ever inject ANYONE with fermented fish sauce"... subscribed for valuable life lessons.
More to come 🤣
@@TastingHistory Is administering it as an enema allowed though? XD
Unless you are a cannibal.
Remember the times where you didn't have to emphasize stuff like this because people were assumed to be reasonable? *sigh* thems were the days.
What if I am cooking said person? Say on a split? Should I just cover them with it?
I love that Karpador in the background is perfect!
I heard about this while growing up with Vietnamese nuoc mam all my life, which I love. Was fascinated after hearing about the Roman version, and it led me to this video. Great work.
There's a guy who still makes this in Asia in clay pots and buries them in a smoking hut but sadly it's going to die with him as he is still making an old royal recipe
He doesn't want to share the recipe?
apparently not
leaving comment for updates
I wonder if someone will bury him in a clay pot and make fish sauce from him when he dies
He appears in that netflix documentary, Street Food, for those who wanna know
"breathe forth the fumes of yesterday's debauch" is my new favorite turn of phrase.
Thanks for reminding of this! Went out and bought some.
Going back today on this being 3 years old I still love the video but man has your filming and lighting improved so much since the early days! Glad your narration has always been great from the beginning. Always super interesting to watch, I've even tried some of your recreation recipes and they're fun.
"I mixed a bunch of sea salt and disintegrating fish in water, and it tasted like ocean water."
surprised pikachu face
Add fish poo for that real authentic ancient sea flavor.
Surprised Magikarp face seems more appropriate (look in the background)
I don't know about the other sauces, but how you pronunciated "colatura di alici" was perfect. Damn, had it been a little less stiff you could have passed for an italian! i was just so impressed!
(You trust me on this: I AM Italian)
As an anglo (all right, one part of me) we can't help that little edge of reserve.
Unfortunately he butchered the pronounciation of Haimation. IT'S A GREEK WORD, AND IT SHOULD NOT BE SPELLED LIKE ANIMATION, DAMMIT!
@@jarekwrzosek2048 Listening to a lot of old Greek music, I can attest to this because I'll see obviously Greek words, and I'll give it the Greek pronunciation in my head, but Greek pronunciation sounds weird to everyone so I have to convert it back to the English pronunciation.
Fishy treats with excellent company! How I have enjoyed them and hope to do so again.
What an interesting and unique video… respect man ✊
👍🏴