where to get garum colatura in the US?

January 15, 2005 5:35 AM

Zingerman's in Ann Arbor can no longer import garum colatura from Naples (garum colatura is the oil drained off barrels of cured anchovies -- it's great on pasta and in salads). Are there any other US importers of the stuff?
posted by tidecat to Food & Drink (11 answers total)

I was going to suggest By the Pound in downtown AA, but I see you're actually in New Brunswick, which is a shortish train ride from NYC. There's got to be somewhere in the city where one can get this, so I'll leave it to tha' Apple posse.
posted by PinkStainlessTail at 5:51 AM on January 15, 2005

Are you certain? I just got their catalog and they had it listed, and I was about to order some. I'm hoping they still have it in stock.
posted by Heatwole at 6:31 AM on January 15, 2005

Yes, I'm certain. I ordered a bundle in November and just now received a postcard from Zingerman's to the effect that their shipment is locked up in customs with no hope for release. Sigh.
posted by tidecat at 6:55 AM on January 15, 2005

Any idea why it is being held? I realize this does not help answer your question, but I am curious.
posted by thirteen at 9:26 AM on January 15, 2005

If you do happen to find some, would you email me and tell me where you found it?
posted by Heatwole at 1:20 PM on January 15, 2005

Not willing to give up...from this I found:
wingding
Nov 27 2002, 05:00 PM
I had dinner with a well known home cook in Naples last year,and asked her about colatura.She showed me a little ceramic crock with a spigot that was full of anchovies and salt,weighted down.After a few months,she extracts the liquid that is pressed and extracted from the fish-and gets and unrefined liquid[garum].I would guess that a fine straining of the liquid yields the more refined result[colatura],often combined in a jar with oregano or thyme...
posted by Heatwole at 2:07 PM on January 15, 2005

And then there's this
posted by Heatwole at 2:11 PM on January 15, 2005

Wow, Heatwole. Great sleuthing. And happy eating to you!
posted by tidecat at 3:51 PM on January 15, 2005

This is related to Roman fish sauce, I assume?
posted by kenko at 5:39 PM on January 15, 2005

As someone who is deeply into historic reproduction cookery, I'm dying to know what you-all are doing with your garum? A friend recently spent a tedious month making garum at home to use in a large meal ... other than Heatwole's link above, I'm also interested in knowing of any other mail-order sources for this.
posted by anastasiav at 9:14 AM on January 16, 2005

It is kenko. There is much more written about the sauce then there appears to be people making it. And anastasiav, we like it on almost everything, spinach salad though is particularly good. Think of it as Nam Pla lite.
posted by Heatwole at 9:52 AM on January 16, 2005