
Wondering if I went a bit overboard with the salt (Garum)
I weighed out 25% of the fish weight in salt. Then I added a bit to the top just to try to make a bit of a layer. I was really nervous about not using enough salt, but I wonder if I went overboard? I'd reckon I'm probably at around 27.5% salt to fish weight ratio in this jar. Is this garum going to be so salty it'll be inedible basically? Or do you really need this much salt?
Fish is cut up chub mackerel.