Our local alternative to anchovies
Grayling garum – homemade by Andreas Herbst
Our grayling garum, a fermented fish seasoning, starts with around 300 kg of grayling from Hermann Hasenauer in Leogang. During the season, we make use of the whole fish: some are filleted, around 20 kg are turned into fine grayling caviar, and the offal becomes something special – our grayling garum.
How we make our grayling garum
We use the grayling’s natural enzymes to develop the full flavour of our garum during a slow maturation process. The result may surprise you: it tastes remarkably like matured anchovies.
In our kitchen, we use grayling garum in place of anchovies to give dishes a distinctive flavour. It has a character on its own, quite different from our other varieties, such as char garum.
Ein echtes Stück Leogang – entstanden aus Zeit, handwerklicher Präzision und Freude am Experimentieren.
How we use grayling garum in our kitchen
Lake trout from Leogang
(Hermann Hasenauer fish farm)
Pickled yellow Chioggia beetroot (Stechaubauer farm),
chilled whey and physalis infusion with spices, horseradish mousse
and wild thyme flowers
Lake trout (namaycush) lightly cured in whey
Leogang yoghurt and quark cream with horseradish juice
Chioggia beetroot and whey broth with physalis and herbs
Pickled yellow Chioggia beetroot (Stechaubauer farm)
Grayling garum
Wild thyme flower oil
Enjoy it at home, too
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Information
The finished garum was sent to the Hygienicum laboratory in Graz for analysis. You can find the report here.