Preserving meat and fish in salt is a very old technique. I assume it started with that. Maybe a fisherman or fish monger did an experiment with sea salt and fish guts (which otherwise are useless waste) and voila.
I have been researching the multitude of ways, recipes, varients, types and varying methods of doing this and have learned that 20% salt to fish ratio by weight seems to be the golden ticket. The maximum amount of salt that can be dissolved into the water content of the fish at room temperature is around 28% . Anything higher then that is kind of just wasting salt as it will not dissolve 20% is more then enough to properly preserve the fish without any spoilage and keeps the saltiness of the finished product a little less then full saturation. Just thought I would share that with you incase you ever wanted to do another run with it. Awesome video.
I think I used too much salt. But using too little risks having the fish rot instead of ferment, so I erred on the safe side. The salt crystals that remained can be dissolved in fresh water and recrystallized.
I thought I didn't ear right when you said 16 months.... I thought it would be quicker. But almost a year and half "per garum patentiam" like they would have said.
I made garum last summer. It works well in recipes like shrimp scampi where I marinate the shrimp in garum before searing them.
I gotta ask, why sixteen months? The recipe I found in another video said only two.
Like a fine whiskey, it gets better the longer it ages.
2 months is the minimum, anything beyond that, for any kind of fermenting, usually just makes the flavor more complex
the dogs love it.
Its only supposed to be 8 to 1 fish to salt according to the ancient recipe.
Also 16 months? Supposed to be 16 weeks maybe?
@franktaylor7978 in rome, i believe it was 3 months during the summer. Mine has been outside going on one year.
How on Earth did the first Roman to ever make Garum come up with this idea...
Preserving meat and fish in salt is a very old technique. I assume it started with that. Maybe a fisherman or fish monger did an experiment with sea salt and fish guts (which otherwise are useless waste) and voila.
I have been researching the multitude of ways, recipes, varients, types and varying methods of doing this and have learned that 20% salt to fish ratio by weight seems to be the golden ticket. The maximum amount of salt that can be dissolved into the water content of the fish at room temperature is around 28% . Anything higher then that is kind of just wasting salt as it will not dissolve
20% is more then enough to properly preserve the fish without any spoilage and keeps the saltiness of the finished product a little less then full saturation.
Just thought I would share that with you incase you ever wanted to do another run with it.
Awesome video.
You only need 20-25% by weight of salt
Where’s the first video
I did not make a video of me packing the mackerel in salt in the bucket. All it was was putting the whole fish layered in the salt in the bucket.
Dude fuck yeah. Im definitely gonna try this.
did you put a thight lid on this? asking because there is a diference between aerobic and anaerobic fermentation. I think it needs to be aerobic?
Ya I think it needs to breathe a bit. The ancient method was in big clay Jars and they just put cloth over the top to keep the bugs out 👍
Maybe you can save the salt next time and try using it in cooking?
I think I used too much salt. But using too little risks having the fish rot instead of ferment, so I erred on the safe side. The salt crystals that remained can be dissolved in fresh water and recrystallized.
I thought I didn't ear right when you said 16 months.... I thought it would be quicker. But almost a year and half "per garum patentiam" like they would have said.
Finally!!¡
Salt is 1:8 fish
Thank you.
@@markvoelker6620 welcome but it traumatized me 1:1 salt then crystal formation in bottom.good luck
Salt should've been finer.
I think you used way too much salt my friend 25% - 30% max