Norður & Co Garum Fish Sauce Infused With Nordur Sea Salt

Originally used as a condiment by the Phoenicians and ancient Romans, garam is a fermented fish sauce that adds a rich umami flavor to savory dishes, oftentimes using oily fish. We especially love this version from Danish producer Norður & Co, which only uses autumn mackerel from Breiðafjörður. Autumn is the ideal time to catch mackerel, since it’s at the end of their fishing season and the fish have had time to develop a rich, fatty flavor by then. Mackerel is also a much more mild fish than those that typically are in fish sauces (anchovies, sardines, etc.), yielding a more mellow flavor and a light sweetness without the abrasive, too-salty kick that some fish sauces have. It’s also made with Iceland’s famous Norður salt—which is evaporated from arctic seawater and has an unmatched, clean taste.

​ [/description-break] Ingredients [/title] Ingredients: Mackerel, salt[/accordion] Specifications [/title]​Net Volume: 100 ml
Place of Origin: Iceland[/accordions-break]Danish company Norður & Co was founded by two friends in 2012 to celebrate the crunchy, clean flavor of Norður salt.[/banner_heading]Harvested from arctic waters, the salt is made using geothermal energy and adds a complex salinity.[/banner-text-break]Use in place of a standard fish sauce for a milder, yet equally complex flavor. It adds just enough umami depth without dominating other flavors. We like using it as the fish sauce in our Vietnamese Caramel Fish for a more rounded taste and salinity. Try it in: Quick stews, to emulate the richness of a long slow cook (meat or veg based, works for any style!). Or cooking water for dried beans and grains— just a dash adds savoriness akin to simmering in stock. And drizzle into sauces, to add extra umami, but also as a savory addition to veg-based sauces like marinara or bolognese. Even a dribble in a cheese sauce works delicious magic. We love adding it to the sauce in our Lasagna Bolognese and our Basque-Style Fish and Clams in Parsley-Garlic Sauce. [/how-to-use-break] ​