Part 4/7:
Once fermentation concluded, it was time to strain the concoction. The experience proved to be a challenging and olfactory overwhelming endeavor. The unfavorable smell, which had historically led to legislation restricting garum production near populated areas, was evident as the cook began the straining process.
Using various materials to filter out the solids, the cook found success with muslin, a versatile fabric that provided effective straining capability. Miraculously, what started as a brown sludge transformed into a clear amber-colored liquid. This transformation was surprising and reinforced the magical alchemy that fermentation embodies.