Mimi Ferments - Smoky Fish Sauce

Intensely smoky and savory fish sauce reminiscent of liquid smoked trout. Inspired by 2-Michelin-starred chef Tohru Nakamura of the Schreiberei restaurant in Munich. The fish come from the renowned Birnbaum fish farm in Upper Bavaria. Enhances all vegetable and fish dishes. Can be used like katsuobushi dashi or as liquid katsuobushi. Gives dishes a subtly smoky and savory flavor.