Garum

Garum is a fermented sauce based on fish and their entrails, salt and temperature, whose origin dates back to ancient Rome and Carthaginian cuisine. Reactualised by Rene Redzepi and David Zilber at Noma in the 2010s, modern garum applies to fish, meat, vegetables (mushrooms, onions), poultry and insects. Fermentation operates at 60 percent humidity and 40 degrees Celsius for six to ten weeks. The result is a sauce dense in umami, used as condiment or last-minute seasoning. Contemporary three star tables, notably Reale Casadonna and Frantzen, integrate it in their signature menus (Source: Rene Redzepi and David Zilber, The Noma Guide to Fermentation, 2018).