PORT LINCOLN SARDINE GARUM & UMARA DUST
Discover our range of premium umami ingredients, from traditionally fermented Port Lincoln Sardine Garum to UMARA Dust, a world-first finishing ingredient developed in collaboration with SARDI.
Available through selected retailers and foodservice distributors.
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100mL Sardine Garum
Crafted from Port Lincoln sardines harvested from the pristine waters of South Australia's Spencer Gulf and fermented for a minimum of 12 months. Made using only sardines and salt, it delivers clean, concentrated umami and remarkable versatility.
Available in 100mL retail and 250mL foodservice formats.
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UMARA DUST
An intensely fine savoury powder delivering layers of natural umami.
Available in 25g retail and 100g foodservice formats.
TASTING NOTES
Sardine garum is full of flavour that is unmatched by regular fish sauces. Versitile, deep in umami flavour, and rich, learn more about the core tasting notes of our sardine garum below.
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The dominant flavour is an intense, savoury umami, similar to anchovy or soy sauce, but rounder and more subtle. This comes from natural glutamates released during long fermentation.
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A clean, oceanic saltiness that speaks to its fish origin, but unlike table salt, it’s more nuanced and mineral-driven, like a splash of sea breeze.
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There’s a deep, aged complexity, akin to aged miso, Parmigiano-Reggiano rind, or fish sauce aged in wood barrels. The long fermentation develops mellow, savoury-sweet undertones.
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Behind the umami is a faint sweetness, naturally developed during the breakdown of proteins into amino acids and peptides.
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It leaves a lingering, mouth-coating finish that enhances other ingredients, boosting depth without overpowering.
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High-quality sardine garum (like those aged for 12+ months) avoids the sharp fishy taste associated with lower-end fish sauces. Instead, it delivers a clean, refined savoury profile.
the chef’s choice
Port Lincoln Sardine Garum is a chef's secret ingredient. Crafted from sustainably sourced South Australian sardines and fermented for a minimum of 12 months, it delivers clean, concentrated umami that enhances everything from sauces and broths to seafood, meat and vegetable dishes.
made in south australia
Crafted in Port Lincoln from sustainably sourced Spencer Gulf sardines, our Sardine Garum is fermented for a minimum of 12 months to develop exceptional depth, balance and natural umami. Proudly South Australian, it is used by chefs and food professionals throughout Australia.
