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Garum Salt was developed by Michelin-starred Chef Stuart Brioza of State Bird Provisions, The Progress and The Anchovy Bar. Anchovy salt is the byproduct of fish sauce production - a nitrogen and umami rich, sundried salt. We take this concentrated salt and balance it with aromatics of mandarin peel, crushed fennel, coriander seeds, black pepper, garlic, oregano, thyme and red chili flakes. Garum salt is best used as a finishing salt to amplify the taste of simple ingredients. Sprinkle it on raw or prepared foods -- avocado, cucumbers, buttered toast, pastas and eggs!
Atomic Workshop is part of Zero Foodprint's 2025 Holiday Gift Guide, and is contributing a portion from the sale of every Garum Salt to ZFP from Nov 17 - Dec 31.
Garum Salt was developed by Michelin-starred Chef Stuart Brioza of State Bird Provisions, The Progress and The Anchovy Bar. Anchovy salt is the byproduct of fish sauce production - a nitrogen and umami rich, sundried salt. We take this concentrated salt and balance it with aromatics of mandarin peel, crushed fennel, coriander seeds, black pepper, garlic, oregano, thyme and red chili flakes. Garum salt is best used as a finishing salt to amplify the taste of simple ingredients. Sprinkle it on raw or prepared foods -- avocado, cucumbers, buttered toast, pastas and eggs!
Atomic Workshop is part of Zero Foodprint's 2025 Holiday Gift Guide, and is contributing a portion from the sale of every Garum Salt to ZFP from Nov 17 - Dec 31.