Antarctic Royal Seafood

Wholesale Sardine Garum & Umami Ingredients

Antarctic Royal Seafood transforms sustainably sourced South Australian sardines into premium Australian-made umami ingredients for chefs, restaurants and food manufacturers. Port Lincoln Sardine Garum and UMARA Sardine Garum Dust have attracted the attention of Michelin-starred chefs, fine dining chefs and professional cooks, while their concentrated savoury flavour also opens up exciting possibilities for commercial food product development.

Made in Port Lincoln, South Australia, Sardine Garum is a modern Australian interpretation of garum, the fermented fish condiment prized throughout the ancient Roman world. It is naturally fermented for a minimum of 12 months using only two ingredients: freshly caught sardines, and salt. It delivers depth, balance and natural umami while enhancing rather than overpowering other ingredients, making it exceptionally versatile across sauces, broths, dressings, seafood, meat, vegetables, pasta and risotto.

UMARA Sardine Garum Dust transforms naturally fermented sardine garum into an ultra-fine, shelf-stable savoury powder. In professional kitchens it can be used as a finishing ingredient or incorporated into dishes, while food manufacturers can use it as a clean-label umami ingredient in products ranging from compound butters and premium seasonings to sauces, ready meals, soup bases, dumplings and savoury fillings.

Retail formats are also available for gourmet food stores and specialty retailers, giving home cooks access to the same innovative ingredients used in professional kitchens. Beautifully presented and distinctly Australian, Sardine Garum and UMARA Dust also have strong potential for premium food gifting and gourmet hampers.

Why Choose Antarctic Royal Seafood

• Australian-made fermented umami ingredients.
• Made from sustainably sourced South Australian sardines.
• Port Lincoln Sardine Garum made using only fresh sardines and salt.
• Naturally fermented for a minimum of 12 months.
• Used by leading chefs and professional cooks.
• Suitable for fine dining and professional foodservice applications.
• Clean-label ingredients for commercial food production.
• Liquid and shelf-stable powdered formats.
• UMARA Sardine Garum Dust is easy to incorporate into dry blends.
• High flavour impact at low inclusion rates.
• Retail, foodservice and bulk ingredient formats available.
• Suitable for food manufacturers developing sauces, seasonings, prepared foods and other savoury products.

Wholesale Port Lincoln Sardine Garum

Port Lincoln Sardine Garum is a modern Australian expression of one of the world's oldest fermented condiments. Crafted from sustainably sourced sardines and salt and fermented for a minimum of 12 months, it provides chefs and food manufacturers with a concentrated source of natural umami and savoury complexity.

Its versatility extends well beyond seafood. Chefs use Sardine Garum across sauces and reductions, soups, broths, ramen, steak and grilled meats, dressings and vinaigrettes, mayonnaise and aioli, pasta and risotto, providing another way to build layers of flavour throughout a menu.

Tasting Notes: Not a ‘Fish Sauce’

Port Lincoln Sardine Garum has a distinctly umami rather than fishy flavour profile, with clean marine notes, savoury depth and subtle fermented complexity, finishing long and savoury while enhancing rather than dominating other flavours.

Wholesale UMARA Sardine Garum Umami Dust

UMARA Dust transforms Antarctic Royal Seafood's naturally fermented sardine garum into an intensely fine, free-flowing savoury powder. Developed as a world-first finishing ingredient, it delivers concentrated natural umami in a format that dissolves quickly and integrates easily into culinary and commercial food applications.

Chefs can use UMARA Dust across pasta, risotto, seafood and shellfish, steak and lamb, eggs, roasted vegetables, soups, broths and dressings. It can also be folded through butter, mayonnaise and dressings, added to sauces and reductions or used as a savoury finishing ingredient.

Available in 25g retail jars, 100g chef packs and bulk commercial quantities for food manufacturers and ingredient applications.

Tasting Notes

UMARA Dust is not a fish powder and does not deliver an overtly fishy flavour. Its profile is intensely umami, with clean marine notes, savoury depth and a subtle cured character, balanced by natural salinity and followed by a long, clean finish. Its ultra-fine, free-flowing texture dissolves instantly and integrates seamlessly into dishes and food formulations.

REQUEST A 10g SAMPLE JAR TODAY

Request your free 10g sample jar of UMARA Dust today and discover how its concentrated natural umami can enhance your dishes or food formulations.

Umami Ingredients for Restaurants & Fine Dining

For chefs looking to build greater savoury depth and complexity, Sardine Garum and UMARA Dust offer two highly versatile formats. The liquid garum can be incorporated into sauces, broths, dressings and other dishes, while UMARA Dust can be blended through recipes or applied as a finishing ingredient.

The products have applications across seafood, meat, vegetables, pasta, risotto and many other savoury dishes, giving restaurants, fine dining kitchens, hotels and other foodservice businesses scope to experiment across different cuisines and menu styles. Antarctic Royal Seafood's garum has also received recognition from prominent chefs, reinforcing its credentials as a serious professional kitchen ingredient.

Umami Ingredients for Food Manufacturing

Antarctic Royal Seafood supplies Sardine Garum and UMARA Dust as premium fermented umami ingredients for commercial food production, with retail, foodservice and bulk ingredient formats available. Food manufacturers can use the products to add natural savoury depth and complexity across a broad range of new and existing product formulations.

UMARA Dust is particularly versatile for manufacturing because its shelf-stable powdered format can be incorporated directly into products where liquid ingredients are less practical. Its ultra-fine, free-flowing consistency also makes it suitable for dry blending.

Commercial applications include:

• Compound, cultured and flavoured butters
• Premium retail butter products
• Finishing salts and premium salt blends
• BBQ seasonings and gourmet seasoning blends
• Meat and poultry seasonings
• Seafood coatings
• Snack coatings and snack foods
• Sauces and condiments
• Stocks and concentrates
• Oils, marinades and dressings
• Ready meals
• Soup bases and ramen
• Dumplings
• Savoury fillings

For manufacturers developing premium savoury foods, UMARA provides high flavour impact at low inclusion rates, consistent flavour, natural fermentation and clean-label positioning within an Australian-made ingredient.

Premium Umami Products for Retailers & Gifting

Retail formats give gourmet food stores, delicatessens and specialty retailers an opportunity to introduce home cooks to premium Australian umami ingredients with genuine professional kitchen credentials. Sardine Garum can become a versatile pantry ingredient for customers wanting to add depth to everyday cooking, while UMARA Dust offers an unusual finishing ingredient for adventurous home cooks.

The premium presentation of both products also lends itself particularly well to gourmet hampers, food gifts and curated Australian food collections. For retailers looking for something beyond conventional sauces and seasonings, the range provides an interesting story built around South Australian seafood, fermentation, culinary innovation and Australian provenance.

Premium Umami Ingredients for Foodservice

Antarctic Royal Seafood supplies chefs, restaurants, fine dining kitchens, hotels and other foodservice businesses with premium Australian-made umami ingredients in liquid and powdered formats. Sardine Garum and UMARA Dust can be used throughout preparation or as finishing ingredients, giving chefs versatile ways to build savoury depth across seafood, meat, vegetables, pasta, risotto, sauces, broths, dressings and other menu applications.

Umami Ingredients for Food Manufacturers

Food manufacturers can source Sardine Garum and UMARA Dust in bulk commercial quantities for use as ingredients in new and existing product formulations. Applications include compound and flavoured butters, salt and seasoning blends, sauces and condiments, marinades and dressings, ready meals, soup bases, dumplings and savoury fillings, with UMARA Dust's ultra-fine, shelf-stable powdered format also suited to dry blending.

How to Make Your Wholesale Enquiry

Antarctic Royal Seafood welcomes enquiries from chefs, restaurants, hotels, foodservice businesses, food manufacturers, gourmet retailers and other businesses interested in Sardine Garum and UMARA Dust. Contact the team using the enquiry form or contact details at the top of this page to discuss foodservice, retail or bulk ingredient requirements. Please mention that you discovered Antarctic Royal Seafood through Fine Food Wholesalers.

Frequently Asked Questions

What ingredients can chefs use to add natural umami to a dish?
Port Lincoln Sardine Garum and UMARA Sardine Garum Dust provide chefs with concentrated natural umami in liquid and powdered formats. They can add savoury depth and complexity across meat, seafood, vegetables, pasta, risotto, sauces, broths, dressings and other dishes without an overtly fishy flavour.

What premium seasonings can help differentiate a restaurant menu?
Unusual, high-quality ingredients can give chefs opportunities to create flavour profiles that diners are less likely to reproduce at home. Antarctic Royal Seafood's Sardine Garum and UMARA Sardine Garum Dust provide Australian-made umami ingredients for seasoning, cooking and finishing, with applications across fine dining and contemporary restaurant menus.

What are some innovative Australian ingredients for fine dining chefs?
Antarctic Royal Seafood produces Port Lincoln Sardine Garum and UMARA Sardine Garum Dust from sustainably sourced South Australian sardines. Their concentrated umami, versatility and unusual liquid and powdered formats give chefs ingredients that can be incorporated into dishes or used as a finishing element.

How can chefs add savoury depth without necessarily making a dish taste fishy?
Port Lincoln Sardine Garum and UMARA Sardine Garum Dust are made from sardines but have distinctly umami rather than overtly fishy flavour profiles. Both are designed to enhance and complement other flavours, making them useful across dishes where greater savoury depth and complexity are required.

What ingredients can food manufacturers use to add natural umami to savoury products?
Antarctic Royal Seafood supplies Australian-made fermented umami ingredients for commercial food production. Sardine Garum provides a concentrated liquid format, while UMARA Dust offers an ultra-fine, shelf-stable powder that can be incorporated into seasonings, sauces, prepared foods and other savoury formulations.

Are bulk umami ingredients available for food manufacturers?
Yes. Sardine Garum and UMARA Sardine Garum Dust are available in bulk commercial quantities for food manufacturers and ingredient applications, in addition to smaller retail and chef formats.

What umami ingredients can be used in compound and flavoured butters?
Food manufacturers developing compound, cultured or flavoured butters can use Sardine Garum or UMARA Sardine Garum Dust to introduce concentrated savoury depth. UMARA Dust's ultra-fine powdered format is particularly easy to incorporate where consistent distribution throughout a product is important.

What ingredients can enhance premium salt and seasoning blends?
UMARA Sardine Garum Dust provides concentrated natural umami in a fine, free-flowing format suitable for dry blending. It can be incorporated into finishing salts, premium salt blends, BBQ seasonings, gourmet seasoning blends, meat and poultry seasonings, seafood coatings and snack coatings.

How is Australian seafood being transformed into premium value-added ingredients?
Antarctic Royal Seafood transforms sustainably sourced South Australian sardines into premium Australian-made umami ingredients for professional kitchens and food manufacturing. Through natural fermentation, the sardines are used to create Port Lincoln Sardine Garum and UMARA Sardine Garum Dust, adding value to an Australian seafood resource through innovative products with applications extending well beyond traditional seafood dishes.

Explore More Wholesale Sauces, Dressings, Marinades & Ingredients

Looking for more products that build flavour, depth and complexity? Browse the Sauces, Dressings, Marinades and Dry Goods & Ingredients categories on Fine Food Wholesalers to discover Australian suppliers of sauces, condiments, marinades, seasonings, flavour ingredients, dry ingredients and specialty products for restaurants, foodservice, food manufacturing and specialty retail.

Recipes

Scroll down and click on the link to view the Sardine Garum Spaghetti Bolognese recipe. Explore many other recipes on the Antarctic Royal Seafood website.

Sardine Garum & Wakame Butter

• 500g unsalted, softened butter
• 80g wakame or nori threads
• 2 large banana shallots, finely diced
• 60ml Port Lincoln Sardine Garum
• 1 tbsp rice bran oil

Mix butter with a stand mixer on high until light and fluffy. Saute shallots in rice bran oil until soft and translucent. Grind the wakame or nori in a spice grinder until the texture of flour. Thoroughly combine all ingredients. Taste and adjust seasoning, adding more garum if you prefer a saltier flavour. Roll mixture into logs and slice into discs. Alternatively, leave at room temperature to form quenelles as needed.