FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fish and seafood31Smoked salted and dried foods24Adjacent and excluded3Garum and fish sauces2Acid and oil pickles1Fermented whole fish and seafood1
Filtered to

Recipes

2 recipes

Newest first
50 per page
Photograph of Oyster ketchup.
Elevated risk

Oyster ketchup

Oyster ketchup is a Victorian English shellfish seasoning documented in Mrs Beeton’s 1861 household manual. The page records the historical formula and serving role as evidence, not as a safe modern recipe.

England
Fish and seafood
Illustrative editorial image of strained Gulf shrimp head-and-shell koji garum as an amber-brown liquid seasoning; the published source does not document the actual sauce appearance.
High risk

Gulf shrimp head-and-shell koji garum

Chef Alex Perry makes this modern shrimp garum from Gulf white shrimp heads and shells, koji, water and salt. He holds the mash at 60°C for two months, then strains the liquid for use as a seasoning.

Ocean Springs · Modern method
· Fish and seafood