This Special seasonal batch of Red Mullet garum is made
from exceptionally fresh Red Mullet and fermented with Basmati Koji Rice for 9 Weeks with a new unconventional method on how to make garum.
The result is unique a garum that can be used as a base for stocks, sauces, and dressings with a truly Mediterranean flavor profile, reminiscent of Carabinero shrimp, and bouillabaisse soup
My favorite way of using this garum is to make a Seafood Ponzu from the scallop, mackerel and squid garum, diluted with Shio Koji at the ratio of 20 % Garum and 80 % Shio Koji or water.
Supercharging your seafood has never been this easy.