For some reason this immediately got me thinking about Garum[0], probably because you mentioned anchovies, salt, umami and glutamates in the same paragraph :D

For some reason this immediately got me thinking about Garum[0], probably because you mentioned anchovies, salt, umami and glutamates in the same paragraph :D also, as you said chefs must know about this: > Garum remains of interest to food historians and chefs, and has been reintroduced into modern food preparation. [0]https://en.wikipedia.org/wiki/Garum https://en.wikipedia.org/wiki/Garum