In Which I Attempt To Recreate an Ancient Roman Condiment

I've read a lot about garum, and how it differs from modern fish sauces.  I'm trying to recreate it.  Since I live in Pittsburgh, not known for extended periods of warm, dry, sunny weather, I decided to use a crock pot to simulate the southern Italian, north African climate.  Four pounds of whole sardines, a pound of canning/Kosher salt, and a few tablespoons of oregano and basil go into the pot! Now to let this cook down on a low setting for a few days.