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naturally fermented, unfiltered, raw, gluten-free, handmade in Berlin Our Smokey Fish Sauce is a fish sauce made from smoked fish cuts from trout, salmon trout and char. It is characterized by its intensely smoky and savory taste, reminiscent of liquid smoked trout. The fish used come from the Birnbaum fish farm in the parish village of Epfenhausen, Upper Bavaria. They are naturally fermented and matured in barriques together with buckwheat and lupine koji over a period of one year. The development of this edition was initiated by the well-known two-star chef Tohru Nakamura from the Schreiberei restaurant in Munich, who uses the fish from the Birnbaum fish farm in his own dishes. How to useYou can use our Smokey Fish Sauce to enhance a variety of vegetable and fish dishes. It can be used like a Katsuobushi Dashi or as a liquid Katsuobushi and gives dishes a subtle smoky, savory flavor in no time. The golden-amber colored sauce is not too dominant and refines dishes with a fine smoked fish flavor. It leaves white ingredients like asparagus in their original light color. Ingredients
Smoked fish 30% (trout , salmon trout , char) (Landsberg am Lech), spring water (Hameln-Pyrmont), buckwheat* 20% (Erding), sea salt (Mallorca), lupins* 6% (Mecklenburg Lake District), A. oryzae *26% of the ingredients are certified organic DE-ÖKO-070 (organic control body) You can find out more about our raw materials here. |