Char Garum

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The Char Garum is a great natural substitute for Asian fish sauce.

Andreas Herbst

Why Char Garum?

Our pisciculturist, Hermann Hasenauer from Leogang, supplies us year-round with the finest whole Schwarzleo char, including the entrails. The fresh fish are processed on the very same day they arrive. This results in large quantities of fish trimmings (carcasses) and entrails. Staying true to the "zero waste" principle, these trimmings are further processed.

How is Garum made from fish carcasses?

As the ancient Romans used to do, the pieces are minced, mixed with natural salt and fermented in a special vat at 30° for eight months. After the fermentation process, the Garum is filtered and bottled.

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How do we use Char Garum in the Riederalm kitchen?

In our kitchen, Garum adds the finishing touch to fish dishes and serves as a versatile substitute for anchovies. We use it to refine not only fish, but also sauces, stocks, vinaigrettes, dressings, beef tartare, marinades and much more. It finds its place in mayonnaises, in pickling (such as our mojito trout with cucumber gazpacho) or in Asian marinated salads. And the possible uses go even further...

Recipes to cook at home

Cucumber gazpacho or cucumber stock

200 g freshly squeezed cucumber juice (Stechaubauer)
35 g elderflower vinegar (from last year)
10 g Leogang Char Garum
32 g tomato water
1 g natural salt
1 sheet of white gelatine

Wash the fresh cucumbers and soak in cold water for 2 hours. Then juice and flavour with the Garum, vinegar and tomato water. Dissolve some of the marinade with the gelatine soaked in water and stir in. Chill the cucumber gazpacho and serve with marinated trout, grayling or char.

Also perfect for vegetarian dishes with mozzarella or burrata.