Anchovy Brine.
Umami de mar
The chef Ricard Camarena is launching LETERN an anchovy-matured brine developed after years of research and experimentation with Rafael López, a seasoned expert in anchovies. This anchovy essence is the result of Camarena’s search for a taste enhancer, particularly for making stocks, and for all dishes in general.
This anchovy-matured brine is my salt
Ricard Camarena has been using this anchovy essence for the last six years as a taste enhancer and as a substitute for salt in his stocks and broths, whether they contain fish, meat or vegetables. “Anchovy brine is my salt. It’s the umami of the sea and has everything the sea contains: salt, iodine, oxide and the salting of fish over time”, the chef adds.
An unforgettable, long-lasting flavour
“LETERN is the passing of time on the palate, an unforgettable, long-lasting flavour”, is how Camarena defines the product he has just launched onto the market. For Camarena, it is “the secret to enhancing both fish and meat dishes”.
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