From Port Lincoln to Professional Kitchens
PORT LINCOLN SARDINE GARUM
One of the world's oldest fermented ingredients, reimagined for modern professional kitchens.
Garum has been enriching food for more than two thousand years. First produced in the Mediterranean during the Roman Empire, this naturally fermented fish condiment was prized for its remarkable ability to add depth, balance and savoury complexity to food.
Today, UMARA Sardine Garum continues that tradition using sustainably sourced Port Lincoln sardines and Australian sea salt. Fermented naturally for twelve months, it delivers clean-label umami for chefs, food manufacturers and artisan producers seeking flavour without compromise.
WHY FERMENTATION?
During fermentation, naturally occurring enzymes break down proteins into amino acids, including glutamates that create umami, the savoury taste recognised as the fifth basic flavour.
Unlike artificial flavour enhancers, fermentation develops complexity naturally, creating a rounded, lingering savoury character that enhances other ingredients rather than overpowering them.
WHY SARDINES?
Sardines produce a remarkably clean and balanced Garum.
Using only Port Lincoln sardines and Australian salt allows the natural sweetness and complexity of the fish to develop during fermentation, creating a versatile ingredient suitable for everything from delicate seafood dishes to rich sauces and broths.
HOW DO CHEFS USE GARUM TODAY?
Modern chefs use Garum much like they would soy sauce or Worcestershire sauce, but with greater complexity and versatility.
UMARA Sardine Garum is commonly used to:
Build depth in sauces and jus
Enrich ramen and broths
Finish seafood dishes
Enhance grilled meats
Add complexity to vinaigrettes and dressings
Support product development in premium food manufacturing
FROM ANCIENT INGREDIENT TO MODERN INNOVATION
While Garum has ancient origins, its applications continue to evolve.
UMARA has expanded this tradition further with UMARA Umami Dust, the world's first powdered sardine garum, giving chefs and manufacturers new ways to apply naturally fermented umami across premium food applications.
CONTINUE YOUR JOURNEY
Ready to see Garum in action?
Explore our Inspiration library to discover how chefs and food manufacturers are using UMARA across seafood, ramen, sauces, grilled meats, cultured butter and premium salt blends.