SALMÛRIA

During the maturing process, heavy weights keep the fsh compressed in the brine and then it soon leaches  liquid from the anchovies. We have called it “Salmŭria” or liquid umami.  It enhances food with its natural salty favour and amber colour.  It is very appreciated by chefs because of its qualities in high-end cuisine for enhancing favour, curing,  tenderize and modify food structure. And last but no least, the Salmŭria makes our dishes even more juicy than salt.