The salmon was perhaps a bit stronger flavor that Hierophile had in mind, but it was at a reasonable price, whereas other, milder fish were not. I choose the salmon. Again there is no indication of how the fish was cooked, but as it appears that fish should be cooked with the sauce, I decided to bake it. I have used Thai fish sauce to approximate garum.
I find that I cannot tolerate the smell of fish sauce, but the flavor is not at all objectionable. This was excellent served chilled with Mustard Sauce.
…one should choose fish which has a delicate flesh… They should be cooked with oxymel, vinegar and garum.
Hierophile, 13th century; Master Demetrios, Byzantine Cuisine; Eirene Tzismiskina Kontostephanina, The Stewpot Period Culinary Guild (SCA)