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 persistence and a complex umami flavour.
 
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 and pasta.