Tuna Garum …….. This new product is the basis for a thousand sauces and dishes. It is incredibly pungent and only the smallest amount is required to flavor a dish.

It is made by Campisi, a company with a tradition of curing and salting seafood. The paste is a combination of Tuna entrails, thyme, rosemary, juniper and wild fennel, mint, garlic and celery cured in salt. It is used as you would use anchovies. A small amount in a sauce would enhance and season. It can be added to compound butters dressings and stuffings. Just cooking fish or blachan or bonito flakes are used in Asian cooking, this interesting paste is used to flavor all manner of dishes