Making Garum – The Traditional Way

I said we were going to do it in the original post on garum. And so we have. Our attempt to make garum the traditional, slow way has officially begun. Fifteen pounds of fresh, whole Norwegian mackerel, and 12 pounds of sea salt have been combined in a clean, sturdy, sealable, 5-gallon painter’s bucket. And now we wait, and let the heat and humidity turn … Read more

Salt – Part 1: Introduction and Prehistory

Salt – our oldest flavoring. Integral to plant and animal physiology, we need it to live. Vast empires have been built on its tax or on its trade. Protests have been lodged, wars have been fought over the means of its production, and men have died for the control of salt sources. In addition, we have many ritual uses for salt. Many religions use it … Read more

Culinary History Mysteries #1: Salt-Baked Fish

My friend and colleague in cyberspace, Chef Miles Collins provided the inspiration for this post by blogging about Salt-Baked Fish – a dish he was prepping for the menu of a family of restaurants in Spain. The restaurants serve up Spanish and related Mediterranean specialties with emphasis on seasonal and locally sourced ingredients. Miles post describes in nice detail how encasing a whole prepared fish … Read more