Arctic Char Fish Sauce
Fish sauce made from the fermented bones and innards of the brook trout from 25teiche. We leave the garum at 45 degrees until the proteins breakdown. This is a 6 week process that creates a deliciously salty and savoury sauce. The trout garum is an otto staple. We use it often in the restaurant and are very fond of it's versatility. Use to marinate meats, add to soups and stews or as an ideal salad dressing.