Brook trout garum
Here’s your all-local fish sauce made from 25teiche’s char. All offcuts and bones not used at Otto are salted and left to mature with buckwheat koji at 60 degrees over the course of four weeks. This results in an intense garum which has fast become one of Otto’s signature ingredients.
Perfect for salad dressing, as a marinade for red meat or to add flavour to stews and soups. Just use it like a soy sauce!