> The idea that you can't make garrum at home in the traditional way (salt, fish, time) is false. When I researched this question maybe 8 years ago, the techni

> The idea that you can't make garrum at home in the traditional way (salt, fish, time) is false. When I researched this question maybe 8 years ago, the technique was well understood. The outstanding question was which fish was used for this historically, and back then there were a few contenders. Has this since been settled or did you just pick one?