Antarctic Royal Seafood

Australian-Made Wholesale Sardine Garum – the Ultimate Umami Ingredient

A new frontier of flavour, crafted in Australia.

Antarctic Royal Seafood brings to market one of the most exciting wholesale luxury ingredients to hit Australian kitchens – Sardine Garum, a naturally fermented umami bomb made with wild-caught Port Lincoln sardines. Inspired by ancient Roman garum and reimagined for today’s culinary innovators, this product is more than a humble fish sauce; it’s a flavour-packed essence that supercharges umami in every recipe, from ramen bases to delicate culinary foams.

Antarctic Royal Seafood's sardine garum is a fermented seafood condiment crafted from sustainably sourced sardines. Produced using traditional fermentation techniques, this artisanal fish sauce delivers deep umami flavour and is designed for use by chefs, food manufacturers, and specialty food buyers seeking premium, natural flavour enhancers. Home cooks also prize it for its ease of use, enhancing umami notes with a single ingredient.

Sardine garum is valued for its complexity, savoury depth and versatility, making it suitable for restaurant kitchens, home kitchens, and gourmet retail where authenticity and provenance matter.

Why Choose Antarctic Royal Seafood Sardine Garum

• Supplier of sardine garum made using traditional fermentation
• Australian seafood supplier focused on quality and traceability
• Crafted from sustainably sourced sardines
• Delivers concentrated umami flavour
• Suitable for foodservice, food manufacturing and specialty retail
• Used as a natural seasoning, finishing ingredient or flavour base

Wholesale Sardine Garum, Made in Australia for the world’s best kitchens

Unlike many fermented sauces produced overseas, Antarctic Royal Sardine Garum is proudly made in Australia using fresh sardines from the pristine waters of Port Lincoln, South Australia. The result? A clean, rich and vibrant flavour that speaks to its origin – and sets a new standard in wholesale umami ingredients.

Endorsed by Australia’s most respected chefs

Globally recognised chefs are already singing its praises:

“It’s the best garum I’ve tasted. My broths are deeper, sauces richer, and shellfish more alive. One of the best ingredients on the market.”
– Peter Tempelhoff, Michelin-starred chef, FYN Restaurant (World’s 50 Best)

“Balanced, vibrant and full of flavour – this Australian garum elevates every dish. The possibilities are endless.”
– Glenn Flood, Chef & Culinary Consultant

Versatile formats for creative kitchens

Antarctic Royal Sardine Garum is available in two sizes to suit every culinary application:

• Sardine Garum Original Aged 12 Months – intensely savoury and aromatic, ideal for broths, marinades, vinaigrettes and sauces. Available in 100ml and 250ml glass bottles.

FOR FOODSERVICE BUSINESSES

Sardine garum is well suited to restaurants, fine-dining venues, modern bistros and professional kitchens looking to layer flavour with precision. Chefs use it to enhance sauces, seafood dishes, vegetables and proteins, replacing or complementing traditional fish sauce, anchovy or salt-based seasonings.

FOR FOOD MANUFACTURERS

Food manufacturers value sardine garum for its consistency and functional performance as a natural flavour enhancer. It can be used in the development of sauces, condiments, prepared meals and fermented or savoury products where depth of flavour and clean-label ingredients are important.

FOR RETAILERS

Specialty food retailers and gourmet stores can position sardine garum as a premium fermented condiment, appealing to food enthusiasts, home cooks and customers interested in artisan ingredients, fermentation and chef-led pantry staples.

FOR CHEFS, ARTISANS & CULINARY PIONEERS

Whether you’re reinventing traditional recipes or developing new flavour experiences, this wholesale Sardine Garum offers a gateway to next-level taste.

Bronze Sponsor of Bocuse d'Or Australia

Antarctic Royal Seafood is a proud Bronze Sponsor of Bocuse d'Or Australia, supporting the national team in their journey to the prestigious Bocuse d'Or Grand Final. ​

Unlock the Power of Umami

Join the chefs who are redefining flavour with Antarctic Royal Seafood’s Sardine Garum. Available for wholesale across Australia, this exceptional, Australian-made ingredient is a must for anyone sourcing premium wholesale umami ingredients.

Enquire today to experience the depth, complexity and culinary impact of Sardine Garum. Get in touch via the contact details or form at the top of this page.

HOW TO PLACE YOUR WHOLESALE SARDINE GARUM ENQUIRY

To find out more or to place an order, reach out to Antarctic Royal Seafood today using the contact form and contact details at the top of this page. Don't forget to tell them that you heard about them on Fine Food Wholesalers!

Frequently Asked Questions

What is sardine garum?

Sardine garum is a fermented fish sauce made from sardines, inspired by ancient fermentation methods. It delivers concentrated umami flavour and is used as a seasoning rather than a cooking oil or sauce base.

How is sardine garum used in cooking?

Sardine garum is used in small amounts to enhance savoury dishes. It can be added to sauces, dressings, marinades, broths or finished dishes to increase depth and complexity.

How does sardine garum differ from standard fish sauce?

Sardine garum is typically more nuanced and refined in flavour, with a cleaner fermentation profile. It is often used in chef-driven and artisan food applications rather than as a general-purpose condiment.

Is sardine garum suitable for food manufacturing?

Yes. Food manufacturers use sardine garum as a natural umami ingredient in sauces, condiments and prepared foods where consistent flavour and fermented complexity are required.

Who typically buys sardine garum?

Buyers include chefs, restaurants, food manufacturers, and specialty food retailers looking for premium fermented ingredients with strong culinary credibility.

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.