This garum can be substituted for kastuobushi or our Japanese bottarga to enhance the saltiness of a dish or to emphasise its beautiful marine bitterness. However, once diluted, this garum …

Tuna Garum Maison Dehesa is restoring this forgotten ancient condiment, made from tuna, to its former glory. The fermentation of the fish and the granular texture of the garum give it aromatic …

Maison DEHESA brings this forgotten ancient condiment back to life! It is made using our Japanese bluefin tuna bottarga and XXL anchovies that have been cured for 2 years. The …

Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, …

Feb 25, 2021 · We’ve read in numerous places mackerel made a good common garum, including Pliny. The best according to a 10th century book of agriculture the Geoponica was made with …

Mar 31, 2021 · Feel free to freeze the tuna between now and when you try. Cook for a few hours at 140ºF. For long term storage, I would do 3 hours at 140ºF (for enzyme action) then one …

Discover the varieties and batches of Garum we have available. Get inspired to use Selo de Mar products. See our recipe suggestions. How to use? Use Garum effectively by starting to add a …

Garum Campisi is a tuna-based salted fish sauce that is processed with fragrant spices and aromatic herbs. It is an excellent condiment for all dishes, first or second, based on fish; to …

Garum Campisi is a salted fish sauce based on tuna which is processed with fragrant spices and aromatic herbs. It is an excellent seasoning for all dishes, first or second courses, based on …

Tuna Tartare with Garum. Shaun Hergatt. Chef/Owner. Vestry. New York. NY. Join for free to get recipes. You’ll get access to all Plate has to offer including food and drink inspiration, weekly …