Gare au Garum (Patrick Cadour, Luna Kyung, Chihiro Masui, Alessandra Pierini, Minh-Tam Tran, Margot Zhang, & Mayalen Zubillaga

In French. What do colatura, ishiri, nam pla, pissalat, nuoc-mâm, etc. have in common? Salt and the sea! In recent years, with the popularity of fermentation, these salted seafood dishes have increasingly interested cooks. In the beginning, there were two mother sauces made from sea fish: garum from the ancient world of the Mediterranean Sea and nuoc-mâm from the Cham people in the China Sea. 

From these two cradles, these condiments, pastes, or juices have spread throughout the world. Today, the return of fish sauce to restaurant kitchens opens up a field of exploration for cooks to add an extra umami to their dishes. Numerous recipes illustrate this point. More than 150 recipes.