Elevating Your Fish Game: The Garum Marination Technique
Posted by Stephanie Lüpold on
1 trout (or a sizable fish of your preference)
Begin by preparing your fish. If you're using a whole trout, carefully fillet it, ensuring that it's clean and free of any scales or bones. Pat the fillet dry with a clean kitchen towel and place it on a plate or tray.
Here comes the secret ingredient: Fish Garum. For every 100 grams of fish, weigh out 5 grams of Fish Garum. Using a spoon or a brush, evenly spread the Fish Garum all around the fish fillet, making sure to coat it thoroughly.
Once your fish is generously marinated, place it in the refrigerator for a minimum of 1 hour. During this time, the enzymes in the Garum will work their magic, releasing simple nutrients from the fish meat. This process not only enhances the flavour but also contributes to the creation of a vibrant and crispy skin when you cook the fish.
The result? A culinary masterpiece with a rich and intense, yet delicate, taste reminiscent of the sea's finest catches. This technique isn't just about flavour; it's also about perfecting the cooking process. Your fish will retain its moisture, ensuring an amazing result every time you prepare it.
Remember, cooking is an art that anyone can master, especially when you have the remarkable power of Garum in your culinary arsenal. So, never run out of Garum, and let your seafood creations shine with the flavors of the ocean.