This extract is produced during the maturing process of the anchovies. Weights keep the fish compressed in the brine, and then it soon leaches liquid from the anchovies; We have called it “Salmŭria” or liquid umami. It enhances food with its natural salty flavor and amber color. It is very appreciated by chefs because of its qualities in high-end cuisine for enhancing flavors, curing, tenderizing, and modifying food structure. And last but not least, the Salmŭria makes our dishes even more tasty than salt. WARNING PROPOSITION 65. ONLY FOR CALIFORNIA RESIDENTS