The Tuna Garum

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 goes well with all your fish, meat or vegetable preparations.

The nutritional richness of the fish and fish eggs that make up this condiment is combined with the digestive benefits provided by the lacto-fermentation process (improvement of the intestinal flora). Very rich in iron and sodium, it is therefore ideal for people with anaemia or low blood pressure.