In 2021, the teams from the Selo do Mar and Roman Ruins of Tróia project decided to return to making Garum in a salting tank at this archaeological site, using sardine (Sardina pilchardus), the commonly used fish in Tróia and Lusitânia in Antiquity. Marine resources such as fish and molluscs are considered raw materials with great nutritive potential, much appreciated by Portuguese consumers.
Garum, frequently cited in classical texts, was a fermented sauce made from fish and salt which had an important place in Greeks and Romans daily life. It was considered a noble salty sauce, used by higher society classes as a flavour enhancer and a healthy replacement for salt in all kinds of dishes.
This garum was produced in one of the smallest Roman tanks (1.35 m3), placing sardines cut into pieces, salt and water in a food-grade certified polypropylene bag, placed inside the salting tank absorbing the heat from the walls, keeping the temperature relatively constant over the months. The mixture was prepared and let to ferment for around five months. This garum batch was stirred frequently, and each time samples were collected and kept for nutritional and microbiological analysis.
The results confirm that the garum produced is a stable and safe product for consumption
Garum is an important source of minerals, with significant increases throughout the months of maturation and, consequently, with an increase in inorganic matter.
