this post was submitted on 12 Oct 2025
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Oh it's not raw. It spends between a day and a week in a barrel full of salt with some of its intestines. That way, the pancreatic enzymes can make the fish even tastier!
Sounds like Garum?
No that's fermented.
Both are fermented. It's just less fermented than garum.
Let's just say that garum covers moet of the rotting phase of the fermentation process.