This extract is produced during the maturing process of the anchovies. Weights keep the fish compressed in the brine, and then it soon leaches liquid from the anchovies; We have called it “Salmŭria” or liquid umami.
It enhances food with its natural salty flavor and amber color. It is very appreciated by chefs because of its qualities in high-end cuisine for enhancing flavors, curing, tenderizing, and modifying food structure. And last but not least, the Salmŭria makes our dishes even more tasty than salt.