5 ms·
A friend of mine - wine maker - here in Spain, brought his own garum recipe to market a few years ago [1]. He's is having tremendous success selling to restaura
by fasteo 5y ago
A friend of mine - wine maker - here in Spain, brought his own garum recipe to market a few years ago [1]. He's is having tremendous success selling to restaurants.
[1] https://www.abuelaconcha.com/tienda/salsa-flor-garum-100ml/ https://www.abuelaconcha.com/tienda/salsa-flor-garum-100ml/
- phonypc 5y agoThat is exorbitant for anchovies + salt + time. It could be half the price and still marketed as a premium, niche thing.
- gambiting 5y ago€25 euro is exorbitant?? For a condiment you are meant to use extremely small quantities of? I mean I get the point, but a bottle like this can last you months, it's not exactly bank breaking.
- phonypc 5y agoYou can get very premium Vietnamese fish sauces (also just anchovies and salt) which are smoked and aged in Bourbon barrels for years... for about 1/3rd the price.
- ertian 5y agoWell, you're kind of missing the economy of scale. If it ever became more popular, I'm sure the price would drop.
- phonypc 5y agoI wouldn't be surprised if the price went up if it became popular at its price. Definite Veblen good vibes.
- christkv 5y agoI need to figure out what I can use it in, but ordering one to try. I wonder how it compares to asian style fish sauce.
- elorant 5y agoIt's quite salty, so basically you can use it pretty much everywhere instead of salt. For example you can use it with seafood, like ravioli with mussels, or with mushrooms. Its smell is heavy but the taste is superb.
- christkv 5y agoI wonder if it works for meat and poultry stews as well
- germinalphrase 5y agoFish sauces are a common addition to stews of all kinds! Works well.
- elorant 5y agoIt works for steaks
- jrochkind1 5y agoI use a good asian fish sauce in beef stews (and chili, or cuban-style picadillo, etc) -- nobody notices any fishy taste, it just bumps up the umami and "beefiness"!
- cossatot 5y agoFollowing Kenji Lopez-Alt, I’ve put it in Bolognese sauce where it does surreptitiously add a bit of umami and body.
- jeramey 5y agoMarmite and Vegemite are also really good for adding some umami-saltiness to tomato sauces and stews without being very noticeable for what they are. (Assuming I can stop myself from spreading it all on toast first...)
- luciusdomitius 5y agoThe most difficult aspect of making garum is the brutal stink after only a couple of days. If you live in a flat/row house it is pretty much impossible without causing grave offense.
- hytdstd 5y agoThis wasn't my experience at all, go figure! I made a shrimp and a sardine (from frozen) one.