I don’t think my neighbours appreciate my attempts at making garo (ancient Greek: garos or garon, Latin: garum) , the liquid that results from the 2-3 months fermentation of small fish or of fish intestines in brine. The smell is very unpleasant. However garos- when used with a light hand- gives a delicious savory quality to dishes. Ancient Greeks, Romans and Byzantines used to put it on just about everything. They also mixed it with wine, vinegar, pepper, oil, or water.
This time I will follow a fast and non stinky method.
Whole anchovies (innards and heads included) and oregano are ready to be boiled in salted water until become a thick liquid. I am thinking of adding some sweet wine too. After having passed the fish liquid several times through a cheese cloth I will have the precious garo.
I am really curious about its taste.
Of course, I will keep it in the refrigerator since my sauce will not be a result of fermentation.
Για Ελληνικά εδώ…