Monkfish Garum 100 ml

100ml

Description Monkfish Garum

Garum is a fermented fish sauce that was a primary condiment in ancient Roman cuisine. It was made by fermenting fish, typically anchovies, in salt. Garum was made by coating fish in large vessels with salt and fermenting it for several weeks or months. During fermentation, the fish broke down and released its aromas.

Garum was prized for its rich umami flavor and was often used to season dishes in Roman cuisine, similar to how soy sauce or fish sauce is used in Asian cuisine today. It added depth and complexity to a wide range of recipes, from meat and seafood to vegetables and sauces.

Garum fell into obscurity after the fall of the Roman Empire. In recent years, however, modern chefs and food historians have revived interest in this ancient spice. Some chefs experiment with making their own versions of garum, while others use it as inspiration for creating new dishes.

For this modern monkfish garum, monkfish and turbot carcasses and buckwheat were fermented with the help of koji. Koji is rice inoculated with Aspergillus oryzae, a type of mold used in Japanese cuisine to ferment various foods, including soybeans, grains and vegetables. It is an important ingredient in traditional Japanese fermentation processes, such as the production of soy sauce, miso paste, sake and mirin.

Monkfish Garum is aged for 3 years in earthenware vessels.

Use

Monkfish garum is used as a spice. A very small amount is enough to give a dish additional depth. The garum can be used instead of bouillon and salt, for example

• risotto
• rice pans
• pasta dishes
• couscous
• clear soups
• spicy ramen

Liquid seasoning made from fermented fish and buckwheat
Origin: Germany
Delivery within 3-5 days
Ingredients: MONKFULL 32%, spring water, buckwheat, TURBUT 12%, sea salt, Aspergillus oryzae
Allergens: FISH