FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fish and seafood7Garum and fish sauces3Smoked salted and dried foods3Fermented whole fish and seafood1
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Recipes

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Salted fermented anchovies in cloudy brown brine in an ivory bowl, with coarse salt in a separate dish.
High risk

Myeolchi jeot

Salted anchovies mature in a covered jar with brine. The fish can be seasoned for a meal, while the expressed liquid seasons kimchi and other dishes.

Gyeonggi-do · Traditional method
· Fish and seafood
Illustrative still life of a small terracotta vessel and cup of dark amber fish sauce, inspired by ancient Mediterranean artifacts; not a reconstruction of one recipe or period.
High risk

Garum (garos, liquamen)

Garum, Greek garos and Latin liquamen, was the fish sauce of the ancient Mediterranean: fish and viscera salted and left in the sun, then drained off as a savoury liquid.

Greece · Historical attestation
· Fish and seafood
Clear golden amber Thai nam pla in a plain white ceramic bowl, shown as the finished filtered fish sauce.
High risk

Nam pla

Thai fish sauce is a clear yellow-brown seasoning drawn from salted fish. Tank maturation produces a first extract, with further brine extractions giving other grades.

Thailand · Traditional method
· Fish and seafood