8 oz bottle
Fermented fish sauce or “garum” is traditional to many southeast asian culinary traditions as well as in the cuisine of the ancient Mediterranean. You don’t need an amphora or an imported product of unknown origin, you can get your fish sauce straight from the source! Ours is very simple, just fish and salt. We caught the fish (mackerel) in the Bay here in Downeast Maine. We added 20% salt by weight, we fermented the fish (with their heads and guts) for almost a year in sealed Italian glass jars, shaking them at least every 2 weeks to keep the brine well distributed. We then filtered it 3 times into glass jars. Again, this is a home-made product, made on the farm and not in a certified commercial kitchen, so it is only available as a direct sale at the farm under the Maine Food Sovereignty Act. Come by to purchase some of this divine goodness!