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Name: Liquamen (Anchient Roman Nuoc Mam)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Sprats, anchovies, or; 2 pt Salt per peck of fish; 2 pt Old wine per pint of fish,

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INGREDIENTS

Sprats, anchovies, or
2 pt Salt per peck of fish
2 pt Old wine per pint of fish,

Servings

INSTRUCTIONS

It is best to take large or small sprats, or, failing that, take anchovies, or horse mackerel, or mackerel, make a mixture of all, and put into a baking trough. Take two pints of salt per peck of fish and mix well so that fish are impregnated with salt. Leave it for one night, and then put in an earthenware vessel which you place, open, in the sun for two or three months, stirring with a stick at intervals, then take it, cover it with a lid, and store away. Some people add old wine, two pints per pint of fish [to the fish at the beginning of the fermentation process]. Drain the resultant sauce and store until use. [Modern day nuoc mam is made by putting a layer of fish in a vat, adding a layer of salt, and repeating the process until the vat is full. After a few days the liquid is drained off from below and tipped back onto the top of the heap; this process is repeated several times. Finally, a wicker lid is placed on the vat and weighted down, and the fish are left to ferment and mature for several months. The resultant sauce is then drained and bottled as nuoc mam]. It can also be made from most any type of shellfish. If fish are smoked prior to salting, it should be a very light smoke so as not to dry the fish out or otherwise impede the fermentation process. Posted to bbq-digest V4 #066 Recipe by: Canonical From Bythynia From: Tom Solomon Date: Sat, 30 Nov 1996 16:12:39 -0800 (PST)

NOTES

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Liquamen (Anchient Roman Nuoc Mam)

Sprats, anchovies, or
2 pt Salt per peck of fish
2 pt Old wine per pint of fish,

It is best to take large or small sprats, or, failing that, take anchovies,  or horse mackerel, or mackerel, make a mixture of all, and put into a  baking trough. Take two pints of salt per peck of fish and mix well so that  fish are impregnated with salt. Leave it for one night, and then put in an  earthenware vessel which you place, open, in the sun for two or three  months, stirring with a stick at intervals, then take it, cover it with a  lid, and store away. Some people add old wine, two pints per pint of fish  [to the fish at the beginning of the fermentation process]. Drain the  resultant sauce and store until use.    [Modern day nuoc mam is made by putting a layer of fish in a vat, adding a  layer of salt, and repeating the process until the vat is full. After a few  days the liquid is drained off from below and tipped back onto the top of  the heap; this process is repeated several times. Finally, a wicker lid is  placed on the vat and weighted down, and the fish are left to ferment and  mature for several months. The resultant sauce is then drained and bottled  as nuoc mam].    It can also be made from most any type of shellfish. If fish are smoked  prior to salting, it should be a very light smoke so as not to dry the fish  out or otherwise impede the fermentation process.  Posted to bbq-digest V4 #066    Recipe by: Canonical From Bythynia    From: Tom Solomon <bigheat@earthlink.net>    Date: Sat, 30 Nov 1996 16:12:39 -0800 (PST)

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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