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The Local Food Report
As we re-imagine our relationships to what we eat, Local Food Report creator Elspeth Hay takes us to the heart of the local food movement to talk with growers, harvesters, processors, cooks, policy makers and visionaries

Wellfleet Chef Brings Back Ancient Fermented Fish Sauce

Elspeth Hay

Today, most people throw away the skeletons and innards of our fish. But in Ancient Rome, these parts weren't trash—they were food. This week on The Local Food Report, Elspeth talks with a chef from Wellfleet who's using the fermented skeletons and innards of small, oily local fish to make a popular sauce from Roman times. 

You can learn more about this sauce, called garum, on Elspeth's blog, Diary of a Locavore