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Recipes

1504 records with their sources, across 11 categories.

All fish and seafood2Garum and fish sauces2
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Recipes

2 recipes

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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.
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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
A clear glass bottle of amber colatura di alici beside a small wooden Cetara barrel, with anchovies softly out of focus.
High risk

Colatura di alici di Cetara

Colatura di alici is the amber liquid drained from salted anchovies matured in wooden containers in Cetara, on the Amalfi coast of Campania, and sold under a protected designation of origin.

Cetara
Fish and seafood