Conservation : refrigerated, one year after opening.
Conditioning : 100 ml bottle.
This garum can replace kastuobushi or Japanese bottarga to spice up the saltiness of a dish or emphasize its beautiful marine bitterness. However, once diluted, this garum goes well with all your fish, meat or vegetable preparations.
The Maison DEHESA restores its letters of nobility to this forgotten ancient condiment, made from its Japanese bluefin tuna bottarga and its XXL anchovies, matured 2 years.
The fermentation of the fish and the grainy texture of the garum give it aromatic persistence and complexity of the umami flavor.
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