Herrilan

Herrilan was a type of fish sauce originating from the Kingdom of Hulra during the Golden Age of maritime trade between East and West.

Preparation

 * 1) Ensure that all the ingredients are in possession:
 * 2) * 1 pound of fresh, whole fish (preferably anchovies or mackerel)
 * 3) * 1/2 cup of smoked salt
 * 4) * 1/4 cup of brown sugar
 * 5) * 2 tablespoons of paprika
 * 6) * 1 tablespoon of black pepper
 * 7) * 1 teaspoon of garlic powder
 * 8) * 3 bay leaves
 * 9) Begin by preparing the smoked salt. To do this, one will need to find a suitable wood to smoke the salt over. Some good options include alder, apple wood, hickory, mesquite, and oak.
 * 10) Once the wood has been chosen, place the salt in a shallow tray or on a baking sheet, and place it in a smoker or a grill set to low heat. Smoke the salt for about 14 days, stirring it occasionally to ensure that it smokes evenly.
 * 11) Once the smoked salt is ready, set it aside and move on to preparing the fish. Clean the fish thoroughly, and cut it into small pieces.
 * 12) Place the fish in a large, non-reactive container (such as a glass jar or ceramic crock). Add the smoked salt, brown sugar, paprika, black pepper, garlic powder, and bay leaves to the container. Stir the mixture well to combine all the ingredients.
 * 13) Cover the container and place it in a cool, dark place for about 2 weeks. During this time, the fish will ferment and release its liquids, forming a sauce.
 * 14) After 2 weeks, strain the solids out of the liquid, discarding the solids and reserving the liquid. This is your finished Herrilan fish sauce. It can be stored in an airtight container in the refrigerator for up to 6 months.
 * 15) To use the Herrilan fish sauce, add a few drops to sauces, marinades, or soups to add depth of flavor. Be careful not to use too much, as it can be quite salty and overpowering.

History
During Golden Age of maritime trade between East and West, Herrilan was prepared by covering fish in salt (preferably smoked salt) to make sure it would ferment instead of putrify, while also adding various other ingredients, such as paprika, black pepper, garlic powder, brown sugar and bay leaves. The end result was a highly expensive product that was largely consumed only be the elites, and was used more as an ingredient of other sauces, than a sauce in itself, as even a single drop of it was said to have been worth more than a horse.

Following the fall of the Jing dynasty, herrilan fell out of favour in Hulra, and eventually Froturn as well.