During the anchovy curing process, weights are placed on top of the barrels where the
fish are stored. These weights compress the salt, causing it to release a liquid that contains the very essence of the anchovy. We call it Salmŭria, liquid umami.
This amber liquid enhances the flavors, adding new nuances. It is highly valued in haute
cuisine, where it is used in various ways to cure, tenderize, marinate, or even alter the texture of certain products.