Garum Haimatum of Tuna


Conservation : in a cool place, one year after opening.
Conditioning : 100 ml mouthpiece.

This garum can replace kastuobushi or Japanese bottarga to enhance the saltiness of a dish or highlight its beautiful marine bitterness. However, once diluted, this garum goes well with all your preparations based on fish, meat or vegetables.

Maison DEHESA restores its letters of nobility to this forgotten ancient condiment, made from its Japanese bottarga of bluefin tuna and its XXL anchovies, matured for 2 years.

The fermentation of fish and the grainy texture of garum give it aromatic persistence and complexity of umami flavor.