Description
Umami-rich liquid produced through salt-driven enzymatic breakdown of anchovies.
Technical
Endogenous proteases (cathepsins, trypsin) hydrolyze anchovy proteins into free amino acids (glutamate, inosinate) and peptides at 15-20% salinity. Halophilic bacteria (Tetragenococcus halophilus) contribute secondary fermentation.
Culinary Significance
Provides intense savory depth as a finishing agent, requiring only drops to amplify dishes.
Science
Primary Reaction
Proteolysis
Parameters
Temperature
18°C optimal
12°C to 28°C range
Time
12 months
4 months – 24 months
Equipment
Chestnut wood barrelsLarario stone pressing weightsLinen filtration bags