Fish Garum – Seasoning sauce made from fermented fish 250ml

Garum was already made in ancient Rome from fish, which was salted and fermented in the sun in pots for several months. In the modern version, the meat of animals or fish is mixed, fermented with at least 8% salt and koji for 8 months. The result is a dark sauce that adds complexity and umami flavor to dishes and sauces and can also be used instead of salt. The salt used comes from the salt pans of Cervia and is 100% natural with no added iodine.

FISCHGARUM / GARUM DI PESCE::
Unpasteurized sauce made from fish.
Uses: sauces, dressings, salads, meat dishes, vegetables, risottos, pasta, etc.
Salsa di pesce non pastorizzata.
Utilizzo: salse, insalate, piatti di carne, verdure, risotti, pasta e molto altro.

Ingredients: Water, fish (30%), barley (20%), salt, Aspergillus oryzae
Ingredienti: acqua, pesce (30%), orzo (20%), sale, Aspergillus oryzae

Valori nutrizionali medi per 100 g / Mean nutritional values per 100 g:
Energia/Energy: 341 kJ / 81 kcal
Grassi/Fat: 0.9 g
Di cui acidi grassi saturi / Of which saturated fatty acids: 0.2 g
Carboidrati/ Carbohydrates: 12 g
Di cui zuccheri / Of which sugars: 12 g
Proteins/ Protein: 5.8 g
Sale/Salt: 10.2 g

Dopo l’apertura conservare in frigorifero / Nach dem Öffnen im Kühlschrank lagern
Vasetto: GL 70 -Vetro – Capsula: ALU 41 – Metallo
Raccolta differenziata – verificare le disposizioni del proprio Comune.
Prodotto da / Produced by: Soelva Srls, Via Crispi 37, 39100 I-Bolzano
www.conditoferments.com
Contents /Contenuto: 100 ml ℮