Salmuria

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