Category: selo de mar GARUM

Azores Greater Amberjack

GARUM LUSITANO by CAN THE CAN

This garum sauce was produced with Azores Greater Amberjack , Seriola dumerili, fished in the waters of the Atlantic. Limpid flos gari (“flower” of garum) obtained from the first filtered liquid of the process of maceration of fish.

Made with Sado salt. Fresh Koji added, ferment in Sado rice.

Produced in small batches, for a unique blend of bold flavor & soft scent. Enjoy.

Depending on the batch, there may be differences in tone and transparency

Azores Greater Amberjack, koji, salt

Azores Greater Amberjack Garum

CONT. NET 50ML

WILD CAUGHT FISH
CONTAINS NO COLOURING NOR CONSERVATIVE

Garum was without a doubt the favorite condiment of the Romans. Made from various fermented fish parts, it was a type of fish sauce produced throughout the empire.

Highly protein, GARUM, increases the intensity of the flavor.

Tuna Garum selo de mar GARUM

Garum tuna

Tuna Haimation Garum

GARUM LUSITANO by CAN THE CAN

Garum sauce produced with Atlantic bluefin tuna, fished in the waters of the Atlantic. High quality garos called Haimation, obtained from the first filtered liquid of the process of maceration of tunny entrails with gills fluid and blood.

Made with Sado salt. Fresh Koji added, ferment in Sado rice.

Produced in small batches, for a unique blend of bold flavor & soft scent. Enjoy.

Depending on the batch, there may be differences in tone and transparency

Ingredients: tuna, koji and salt

TUNA HAIMATION

CONT. NET 50ML

WILD CAUGHT FISH
CONTAINS NO COLOURING NOR CONSERVATIVE

Garum Ostras selo de mar GARUM

Oyster garum

GARUM LUSITANO by CAN THE CAN

This garum sauce was produced with Setúbal portuguese oyster, Crassostrea angulata, cultivated in the waters of the Sado river.

Limpid flos gari (“flower” of garum) obtained from the first filtered liquid of the process of maceration of fish, made with Sado river salt, in small batches, for a unique blend of bold flavor & soft scent.

Depending on the batch, there may be differences in tone and transparency

Ingredients: Crassostrea angulata oyster and salt

PREMIUM OYSTER GARUM

CONT. NET 50ML

SADO RIVER OYSTERS
CONTAINS NO COLOURING NOR CONSERVATIVE

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Garum Sardine selo de mar GARUM

Sardine garum

GARUM LUSITANO by CAN THE CAN

This fish sauce was produced with Setúbal unique portuguese sardines, sardina pilchardus, caught in the waters of the Sado river.

Depending on the batch, there may be differences in tone and transparency

Ingredients: sardine and salt

FLOS GARI SARDINA

CONT. NET 50ML

WILD CAUGHT FISH
CONTAINS NO COLOURING NOR CONSERVATIVE

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Tags Sardine garum

selo de mar GARUM

Mackerel flos gari Garum

Mackerel flos gari Garum obtained from the first filtration

Ingredients: Mackerel and salt

Sold in 50ml bottles

Garum was without a doubt the favorite condiment of the Romans. Made from various fermented fish parts, it was a type of fish sauce produced throughout the empire. Highly protein, GARUM, increases the intensity of the flavor. In the 1st century AD, garum, produced in Spain from mackerel maceration, was considered the best garum. Its cost was comparable only to that of the best perfumes (with a thousand sesterces, you got two congi, equivalent to about six liters). Marcus Valerius Martialis (1st century AD) praises the luxury of garum produced since the first blood flowed from the freshly cut mackerel, considered a particularly luxurious and appreciated gift.

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