Fish sauce made with brook trout from 25teiche. We ferment the bones and innards with salt and Shio-Koji at 45 degrees for 6 weeks until the proteins break down. This creates a deliciously salty and savoury sauce. The trout garum is an otto staple in our restaurant kitchen. You can use to dress a salad, marinate red meat, add to soups and stews, use as an alternative to soy sauce, etc.