Langoustine Garum

Nordic shellfish intensity, small-batch fermented.

Langoustine Garum is fermented with koji to draw out deep roasted shellfish notes and a refined savory sweetness. It is built for elegant seafood cooking and it shines in bisques, veloutés, and delicate sauces where you want shellfish depth without extra heaviness. It also works as a finishing touch on grilled or pan roasted langoustine, amplifying the natural flavor with extra length and intensity. Premium and specialty add, a few drops give a shellfish restaurant effect, intensity without added texture.