ALLERGEN

FISH

PROPERTIES OF ANCHOVY ESSENCE (GARUM)

Anchovy essence or Colatura di acciughe in Italian is a clear liquid sauce obtained from pressing anchovies. It has a dark amber color and is a saturated solution of salt in water, with 10% protein yielded by the anchovy in its maturation process.

Its origins date back to Roman times when they obtained a similar essence called Garum.

Conservas Zallo obtains this essence from the Cantabrian anchovy from the spring coastal season (between April and June). This anchovy, after a salting process, is kept pressed in barrels for a period of 6-8 months. During this time the anchovy loses the water and fat it contains and, after this time, it is cleaned and filleted (anchovy fillet). The water contained in the container where the anchovy has been maturing is slowly filtered through a fine cloth and clarified, thus obtaining the essence of anchovy (Garum).

The essence of anchovy has an intense flavor to matured anchovy and for its high salt content should be used as a condiment, transmitting to the food an unparalleled flavor and aroma.

Its uses are very wide. Here are the most common ones: green salads, tomato salad, pizza, spaghetti, lentils with anchovy flavor, fish paella, etc.

The Cantabrian anchovy, of high nutritional and nutritional level, contains proteins and minerals (calcium, magnesium, iodine). It is also a blue fish rich in vitamins (type B, D and E). Given its high protein content, anchovies in olive oil is a food recommended especially for muscle development. It contains omega-3 fatty acids that help lower cholesterol and triglyceride levels in the blood, helping to reduce the risk of cardiovascular diseases. Omega-3 is essential in nervous tissue and retina.

Suitable for coeliacs

To learn more about Garum, click on the following link