Bokling Garum

Smoky sprat garum with bright salinity.

Bokling Garum is a modern expression of an ancient tradition, fermented with koji to unlock subtle smoked fish notes and a rich lingering umami. It brings depth without heaviness and works beautifully when you want a whisper of the sea and smoke. Use it to echo the savory lift of katsuobushi, or fold it into broths, butter sauces, and vinaigrettes to deepen a dish without taking it over. Premium and specialty add, think of it as liquid katsuobushi for chefs, an instant shortcut to smoke and umami.