We want to inspire you out how to use Selo de Mar product and our Garum. We’ve compiled recipes using our products and we will love to have your feed back
Garum was known by the Greeks,but it was the Romans who developed it and made it unavoidable. The most valuable condiment of the Roman Empire is a fermented fish sauce, full of umami that, two thousand years later, not only returned, but now you can buy it, produced with fish from Lusitanian waters.
We investigated old recipes and developed our new formulas.
All our garum batches are produced with fish from Lusitanian waters and created with great attention to detail.
We use only fish caught here in the Atlantic, mainly near Setúbal and in Azores, plus salt from the Sado river estuary.
There are plenty of uses for garum. You can splash a little over grilled vegetables, salads, a tartar, fish or even meat. Or you can use it to cook, pouring a few drops in all kinds of rice and pasta dishes. Garum adds imagination, flavour – and gives you that amazing umami taste. The possibilities are endless and the limits are set only at your imagination (combined with our special batches!).
Our productions are sustainable and depending on the permitted harvesting seasons, and are therefore not always available
There are plenty of great uses for SELO DE MAR products. You can use them to perk up salads, pasta and bruschettas, or enjoy them straight and simple with a glass of wine. They also work wonderfully well with one of our garum batches. A few drops of garum adds imagination, flavour – and gives you that amazing umami taste. The possibilities are endless, and the limits are set only at your imagination.
We produce several types of bottarga, of different species.
Our productions are sustainable and therefore depend on the permitted times of capture. In some cases, the availability of raw material from large fish is not always available.
BOTTARGA DE OVAS DE PESCADA BACALHAU produto standard
BOTTARGA DE OVAS DE CHERNE
BOTTARGA DE OVAS DE CORVINA
BOTTARGA DE OVAS DE CHOCO
BOTTARGA DE OVAS DE PESCADA
Tuna Chorizo made with tuna sangacho, tuna fish, black pig bacon and Red wine
Ingredients: tuna sangacho; tuna fish; black pig bacon; salt; smoked pepper; Red wine; garlic; black pepper; coriander seed and sugar
Produced with wild fish from the Portuguese coast, without the use of dyes or preservatives.
Cured swordfish loin with fleur de sel, Jamaica pepper, garlic, coriander and fennel seeds, lightly cold smoked in oak and cherry wood.
Ingredients: swordfish belly, fleur de sel, allspice, garlic, coriander seed, fennel seed
Tuna loin cured (muxama) in fleur de sel following the traditional Algarve method
Ingredients: tuna, fleur de sel
Lombo de atum curado com flor de sal, pimento espelette, pimenta da jamaica, alho, semente de coentro e funcho desidratado, em ambiente controlado, maturação de 14 dias.
Ingredients: Tuna, fleur de sel, espelette pepper, allspice, garlic, coriander seed, fennel seed
