{"id":6922,"date":"2012-03-30T13:03:36","date_gmt":"2012-03-30T11:03:36","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=6922"},"modified":"2012-03-30T14:02:50","modified_gmt":"2012-03-30T12:02:50","slug":"el-garum-la-salsa-de-la-antigua-roma-a-base-de-pescado","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/el-garum-la-salsa-de-la-antigua-roma-a-base-de-pescado\/","title":{"rendered":"El Garum, la salsa de la antigua Roma a base de pescado"},"content":{"rendered":"<figure id=\"attachment_6923\" aria-describedby=\"caption-attachment-6923\" style=\"width: 345px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/www.flickr.com\/photos\/plugman\/\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-6923 \" title=\"anfora\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/anfora-345x460.jpg\" alt=\"\" width=\"345\" height=\"460\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/anfora-345x460.jpg 345w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/anfora.jpg 480w\" sizes=\"(max-width: 345px) 100vw, 345px\" \/><\/a><figcaption id=\"caption-attachment-6923\" class=\"wp-caption-text\">Anfora, de habladorcito<\/figcaption><\/figure>\n<p>El \u00ab<strong>Garum<\/strong>\u00bb o \u00abGaro\u00bb fue una salsa muy apreciada durante los tiempos del imperio Romano. Se consideraba afrodisiaca y la consum\u00edan sobre todo las clases pudientes, y podr\u00edamos decir que es la precursora de la conserva en salaz\u00f3n, la abuela del arte \u00a0de conservaci\u00f3n de la que luego han derivado todas las t\u00e9cnicas que se siguen utilizando hoy en d\u00eda.<\/p>\n<p>El Garum era conocido ya por los fenicios y los griegos, que lo utilizaban para <a href=\"https:\/\/www.serrats.com\/conservas-de-pescado\">conservar<\/a> los desperdicios del pescado, pero fue tal su aceptaci\u00f3n, que comenz\u00f3 a utilizarse pescado de mejor calidad: <a href=\"https:\/\/www.serrats.com\/anchoas-del-cantabrico\">anchoa<\/a>, e incluso <a href=\"https:\/\/www.serrats.com\/atun-claro\">at\u00fan <\/a>(este \u00faltimo era m\u00e1s escaso, dada la dificultad para conseguir el pescado).<!--more--><\/p>\n<p>La aceptaci\u00f3n del Garum fue tal, que\u00a0comenz\u00f3 a crearse toda una industria de\u00a0producci\u00f3n\u00a0\u00a0y distribuci\u00f3n por el mediterr\u00e1neo, siendo uno de los puntos mas importantes\u00a0Cartagena, donde se produc\u00eda y envasaba (m\u00e1s bien \u00abenanforaba\u00bb) la deliciosa salsa.\u00a0Cuenta Alex Gabriel, en su art\u00edculo: \u00abGarum, la salsa del imperio Romano\u00bb, \u00a0que en algunas regiones murcianas, a\u00fan se emplea la expresi\u00f3n:\u00a0\u201cEsto es m\u00e1s caro que el garum\u201d. Si sois de Murcia podr\u00e9is corroborar o desmentir este ultimo dato&#8230;<\/p>\n<p>La preparaci\u00f3n de esta salsa, de la cual el mism\u00edsimo Plinio dec\u00eda que \u00a0\u00ab<em>Ning\u00fan licor ni perfume tiene mayor precio y da tanta fama a los lugares donde se fabrica\u00bb , se preparaba del siguiente modo:<\/em><\/p>\n<ul>\n<li>Se dispone un\u00a0\u00e1nfora\u00a0de 30\u00a0litros\u00a0de capacidad. (\u00bf\u00a0Ten\u00e9is\u00a0alguna a mano?) \u00a0:-)<\/li>\n<li>Se pone en el fondo una selecci\u00f3n de vuestras hierbas arom\u00e1ticas preferidas<\/li>\n<li>Se a\u00f1ade una capa de pescado, a vuestra elecci\u00f3n<\/li>\n<li>Se cubre con sal.<\/li>\n<li>Repetir el procedimiento hasta llenar la vasija y poner al sol a fermentar durante una semana.<\/li>\n<li>Recoger el jugo resultante<\/li>\n<li>Meter en vasijas y exportar a Roma<\/li>\n<\/ul>\n<p>Una vez sobre las mesas de los romanos, serv\u00eda para ali\u00f1ar platos de caza, verduras, huevos, etc&#8230; Era una salsa todo-terreno que utilizaban a discreci\u00f3n por sus efectos vigorizantes y para potenciar el sabor de los alimentos. Adem\u00e1s sustitu\u00eda a la sal aportando un sabor extra a todo lo que ba\u00f1aba.<\/p>\n<p>Pues ya sab\u00e9is, ten\u00e9is en vuestra mano la preparaci\u00f3n de la receta que volv\u00eda locos a emperadores y C\u00e9sares, la salsa que ya aparece en tratados gastron\u00f3micos de hace m\u00e1s de 2000 a\u00f1os, el preciado manjar que cruzaba el mediterr\u00e1neo con destino a todos los puertos del imperio&#8230; \u00a1C\u00f3mo la\u00a0adapt\u00e9is\u00a0a vuestras recetas, ya es cosa de vuestra imaginaci\u00f3n!<\/p>\n<p><strong>\u00a1Un saludo y\u00a0feliz\u00a0fin\u00a0de semana!<\/strong><\/p>\n<p>&nbsp;<\/p>\n<h1><\/h1>\n","protected":false},"excerpt":{"rendered":"<p>El Garum, la salsa m\u00e1s antigua y m\u00e1s deseada por la antigua civilizaci\u00f3n Romana.<\/p>\n","protected":false},"author":2,"featured_media":6923,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11,4],"tags":[756],"class_list":["post-6922","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias-y-curiosidades","category-recetas","tag-garum"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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