RE [Sca-cooks] A question on Fish Sauce

[Glenda Robinson]

Mari,

I use Tiparos Fish Sauce, which has the ingredients anchovy, fish extract
and salt. It's a black colour. I got it a couple of years ago, I think it
was from a specialist Asian Grocery Store. Other Romans in Sydney have been
known to use the light brown versions. Don't know the ingredients for these.
The light brown sauces don't make that huge stink, and I think they may not
be as strong tasting. The black fish sauce practically knocks your socks
off.

Enjoy!  I think Roman food is wonderful, and hope you do too.

Glenda.


----- Original Message -----
From: "Susan Laing" <gleep001 at hotmail.com>
To: <sca-cooks at ansteorra.org>
Sent: Sunday, 17 June 2001 3:15
Subject: RE [Sca-cooks] A question on Fish Sauce


> >The best approximation of homemade garum that I have encountered among
> >the Asian commercial fish sauces is a Philipino variety called patis,
> >Adamantius
>
> Thanks Master A - I'll see if I can get this in Australia :-)
>
> Oh - and Misha - if you happen to find the Latin book, please send me the
> original recipe :-)
>
> Mari
> (not planning on making "Rome her master" - just yet :-p)
> _________________________________________________________________________
> Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.
>
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks