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.

Liquid seasoning for stocks Dilute soups pure with water or soup 1:20 for an intense umami flavor
Keep in the refrigerator after opening, will keep for years if stored correctly
Use: for marinades, dressings, to intensify soups, sauces, meat dishes, fish dishes, risottos, pasta etc.

Content: 250ml

Ingredients: trout, water, barley, salt 10%, Aspergillus oryzae
Contains gluten/contiene glutine