What is garum?
Garum is a traditional condiment in Roman cuisine, appreciated for its intense umami flavour and its ability to enhance dishes. Used since ancient times, garum was made from fermented and salted fish, creating a precious, aromatic liquid. At the time, garum was considered a luxury product, used by both the wealthy classes and the Roman emperors themselves.
Falling into disuse because of its overly salty and astringent notes, this forgotten condiment is making a remarkable comeback in the world of modern cuisine. Often considered a choice ingredient in Mediterranean cuisine, garum has been rediscovered by chefs and food lovers alike for its unique taste and culinary benefits.
Garum from Maison DEHESA
Maison Dehesa's recipe is inspired by Garum Haimatum, which enjoyed an unrivalled reputation in Ancient Rome. Maison Dehesa's tuna garum restores the prestige of this forgotten condiment, made exclusively from dried and fermented tuna giblets, from responsibly fished "à la madrague".
Dehesa's Garum has a subtle umami flavour rather than a powerful salinity. The texture is deliberately grainy, to provide persistence and a unique play of matter. A natural enhancer, this garum can be used as a substitute for kastuobushi, sauces or other condiments.
Maison DEHESA has launched its collection of chef's garums, including squid garum by Omar Dhiab of the eponymous restaurant, Omar Dhiab, sardine garum by Sébastien Tantôt of the Auberge la Bonne Idée and coffee shoyu garum by Florent Pietravalle of the restaurant La Mirande.
How do I use GARUM?
Garum can be used as a seasoning to enhance the flavours of sauces, marinades, vinaigrettes or any fish, meat or vegetable-based preparations. Its aromatic complexity makes it an ideal ally for enhancing the finest dishes.
Tuna garum from Maison Dehesa can be used in place of kastuobushi or Japanese bluefin tuna bottarga to bring out the salty notes of a dish or underline its beautiful marine bitterness. Used sparingly as a condiment or to replace salt, garum is the perfect ally for healthy, creative and timeless cooking!
Recipe for roast vegetables with garum by chef Thierry Marx
Ingredients for two :
3 carrots, 2 courgettes, 1 aubergine, 1 large head of fresh garlic, 4 tbsp olive oil, 2 tbsp liquid honey, 1 tbsp fresh herbes de Provence, 1/4 tbsp garum
Peel the carrots and cut into small strips. Do the same with the courgettes and aubergine. Peel the garlic and mash to a purée.
Brown the carrots in olive oil in a frying pan. Then add the courgettes, aubergine and garlic purée. Finally, pour in the honey and cook for 7 to 8 minutes, stirring regularly.
Leave to rest at room temperature, and just before serving, thin out with the garum and 3 tablespoons of olive oil. Mix well and leave to cool.
Enjoy with a tomato salad for a refreshing summer treat.
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Garum and health !
Since ancient times, garum has been considered not only for its exceptional taste, but also for its many beneficial properties. Today, garum is a real health boon, thanks in part to its essential fatty acids (Omega 3 and 6). Rich in amino acids, it helps the brain to function properly and release the enzymes that promote feelings of well-being and relaxation. Its natural antioxidants (selenium, vitamins A, E and B6) and polyunsaturated fatty acids also make it an excellent ally for overworked, anxious people suffering from stress and depression.