How 20,000 lbs Of Anchovies Spend 3 Years Transforming Into Expensive Anchovy Sauce | So Expensive

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Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels. It's prized for its umami flavor and very expensive, selling for $160 a liter.
Here at Nettuno, third-generation producer Giulio Giordano ages his anchovy sauce for three years to make sure it's the perfect color and flavor. But how exactly is this sauce made? And why is it so expensive?
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How 20,000 lbs Of Anchovies Spend 3 Years Transforming Into Expensive Anchovy Sauce | So Expensive | Business Insider

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9 июн 2024

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Комментарии : 1,1 тыс.

@hoplahey 5 месяцев назад

I like how he quotes his grandfather saying it's a job done in silence. And he still has not understodd it was something his grandfather said to get a little boy to shut up while the old man was trying to work.

@joshuaharper372 5 месяцев назад

Unless he was using the same technique with the interviewer.

@NobodyNeedstoknow-bq5px 5 месяцев назад

@@joshuaharper372 Except he was talking the whole time.

@carlosandleon 5 месяцев назад

lmao, I caught that too

@matt8239 5 месяцев назад

he's saying to work in silence because in order to do good work you have to be focused.

@yeahokay3806 5 месяцев назад

@@matt8239 Yes...which is hard to do with a kid yapping away at you which is what the original post just said lol

@pharaohcooks 5 месяцев назад

"its crucial they dont get crushed or damaged in any way" *proceeds to drop a 50lb bag of ice on the fish*

@Dell-ol6hb 5 месяцев назад

yea lmao also how they just drop it from like 2 meters in the air into the plastic bins 😂

@gd3design63 5 месяцев назад

Yup, the timing was perfect, too 🤣🤣🤣

@astroboirap 5 месяцев назад

smells fishy

@sophroniel 5 месяцев назад

I was just thinking that!!

@parkwayconcepts8758 5 месяцев назад

Dang it, I came here to say that 😅

@dominicd2694 5 месяцев назад

My dad used to preserve anchovies every year the exact same way, in the barrel and a large rock on top, he may have added a little red chilly pepper flakes as well with the salt. He never collected the oil, we just ate the anchovies with a little red vinegar from his home made wine and olive oil sprinkled over them with bread. Absolutely amazing, miss those days of amazing home made Italian cultures.

@Septicshites 5 месяцев назад

my god ive never had them before but i would kill to try it like that just sounds to good

@fartbag_FPS 5 месяцев назад

did he pass down how to do it??? that sounds great my mouths watering lol

@dominicd2694 5 месяцев назад

From what I remember it was the exact way as in this video, just salt and compress with a rock. I used to help my parents with everything they made, tomato sauce, wine, anchovies, sausages and so on, but the only thing I make is tomato sauce. @@fartbag_FPS

@AC-iz7eh 5 месяцев назад

It's overrated lmao. Basically just salted fish but since it's traditional it holds some sentimental value

@fartbag_FPS 5 месяцев назад

@@AC-iz7eh overrated compared to what ? chicken fingers?

@jeverettrulz 5 месяцев назад

have to say, those barrels look like they hold more than 60 anchovies considering one layer was 20+

@richowensIII 5 месяцев назад

Was thinking the same thing!

@Zantides 5 месяцев назад

At 8:18 i counted 30 in one layer. It must be at least 600 in one barrel not 60 as stated in the video. 600 would be 30 fish in 20 layers. But by the looks of the barrel it could be more than that.

@tookitogo 5 месяцев назад

Business Insider math strikes again!

@ObelixCMM 5 месяцев назад

Probably 50-60 pounds

@billyboyd418 5 месяцев назад

⁠@@ObelixCMMI think they say that after they say 50-60 fish, but they were talking about the weight that it takes to make a liter.

@RSMSoulja 5 месяцев назад

Bet that cat on board is happiest cat in the world

@BobaFett66 5 месяцев назад

Happy meow meow

@PLuMUK54 5 месяцев назад

If it was my cat, she'd be so unhappy. She hates fish 🙂

@BobaFett66 5 месяцев назад

@@PLuMUK54 what kinda cat is that lol

@b3.n1k 2 месяца назад

@@PLuMUK54i think ur car broken :/

@dwaynesykes694 Месяц назад

@@PLuMUK54 the cat hates fish or you hate giving your cat fish? Reminds me of the individual that offered a cat veggies or meat side-by-side to prove the cat was vegan on video and the cat went straight for the meat...

@iac4357 5 месяцев назад

Ancient Roman Fish Sauce was called either Garum or Liquamen. Max Miller, on his channel Tasting History, actually made some. And IMO, Anchovies on Pizza is AWSOME ❗

@mfburns7909 2 месяца назад

I used to get anchovies on my pizza from time to time. I still would if food weren't so expensive

@ssss-lw4gn 2 месяца назад

i was thinking about that if this is the same product as garum. I think garum is fermented fish , but I dont know if this is the same. I love fish sauce but all ive had is asian style.

@garydiggins1836 29 дней назад

Don't like anchovies on pizza but shrimp on pizza is good.

@Grom-rl8bm 26 дней назад

Anchovies on pizza, but not baked on. Gotta be on the side so people can portion it how they want. Sometimes I like a big piece, sometimes not

@RadDadisRad 5 месяцев назад

Worcestershire Sauce uses aged anchovies. They are a naturally occurring source of MSG.

@TheFoodnipple 5 месяцев назад

Woostershear

@protopigeon 5 месяцев назад

Yep, folks pretend to me allergic to msg but they eat it all the time, tomatoes, mushrooms, mackerel, cheese, kimchi, marmite, doritos, etc etc

@freebee7585 5 месяцев назад

@@TheFoodnipple Wuster 😂

@astroboirap 5 месяцев назад

its way nicer than this wop garbage

@ryan49805 5 месяцев назад

@@TheFoodnipplewerchestershire

@realry329 5 месяцев назад

During anchovies season in Philippines ,this fish become very cheap and I would say it's one of most tasty fish to eat for sashimi.. even better than tuna

@rhalaineechavez4174 5 месяцев назад

Is it called "bolinao" in the Philippines?

@realry329 5 месяцев назад

@@rhalaineechavez4174 nope.. that is called tamban in Philippines

@porkchop3918 5 месяцев назад

⁠@@realry329wrong ! tamban is herring fish. Its bigger than anchovies, anchovies are “dilis”

@k-studio8112 5 месяцев назад

@@rhalaineechavez4174bolinao is very very small. Not even 1/4 of this fish

@eightmiles3401 5 месяцев назад

@@k-studio8112a big bolinao?

@Skibbidyboobop 5 месяцев назад

I love the traditions of coastal Italian cuisine. I've never tasted anything so incredible as the food there.

@DummyAccount 5 месяцев назад

Zoidbreg would go nuts for this

@haraldzimmermann3274 5 месяцев назад

These anchovies would make a fabulous lubricant!

@MBSilva 5 месяцев назад

Wub wub wub wub

@ferretyluv 5 месяцев назад

I was thinking of what kind of Futurama joke I could make when I first saw the title and couldn’t come up with something clever. I yield to you, good sir.

@BrodyYYC 5 месяцев назад

This is really neat. Long processes like this are the reason I like whiskey and Tabasco too.

@GustiamoBeatrice 5 месяцев назад

It's crazy how much of a difference a few years in a barrel can make!

@DanThibodeau1 5 месяцев назад

@@firstbloood1makes me crave steak as soon as I hear it mentioned. Sometimes I'll just take a little sip of Wostershire while I'm cooking for that hit of flavor. So damn good...

@lamou1708 5 месяцев назад

Most ancient coastal cities in Europe and Asia have a form of fish sauce. We know the Thai/Viet ones because they are more used(cheaper and delicious). I found out recently that there were recipes for it during the romain empire in Europe. Makes sense sense since they had plenty of fish and salt in Mediterranean region and not many ways to preserve food I assume that locals and some chefs are more than happy to contribute into keeping this craftsmanship alive in Italy and other Mediterranean countries

@JustSumGuy 5 месяцев назад

Garum is an ancient fermented fish sauce which I'm sure it what your talking about. It dates back Rome and old I believe.

@zMazine 5 месяцев назад

It is even older than ancient rome.@@JustSumGuy

@HidingAllTheWay 5 месяцев назад

@@JustSumGuyactually it dates back to ancient Mesopotamia, from where it eventually spread into the Mediterranean cultures.

@xXxSkyViperxXx 5 месяцев назад

in Filipino, fish sauce is called "patis". in Hokkien Chinese, it is called 膎汁 (kê-chiap). In fact, the ketchup condiment comes from Hokkien Chinese through Malay kecap, but in Malay, it means soy sauce.

@asoncalledvoonch2210 5 месяцев назад

In Rome it was called Garum.

@gkiin8966 5 месяцев назад

I never get bored of watching your video's B.I,much love from South Africa 🇿🇦🌍

@agzabatmd 5 месяцев назад

We ferment these in earthenware jars and do not press the fish, but decant the flavors. The top layers are the best and we call this 'patis' and the lower layers with the fish bodies and fishbones are called 'bagoong'. Both are used in our unique Filipino cuisine to enhance flavor and preserve nutrients like proteins and oils during hard times.

@theparamountparamount913 5 месяцев назад

why so stupid? This video was about extracting oil from fish, not fermenting or anything that your trying to connect with your Filipino way or culture. SMH

@abdullahansari437 5 месяцев назад

@RepentandbelieveinJesusChrist-bruh shush

@olivergottkehaskamp3369 5 месяцев назад

@@abdullahansari437 Report as spam and move on, hopeless 😅

@HueghMungus 4 месяца назад

@RepentandbelieveinJesusChrist-I pray and believe in Satan, please begone Christian fools! You are disrespecting my beliefs, thanks 😊

@madisonhruschka3718 2 месяца назад

Thank you for sharing this. I love learning about traditional food cultures. What type of fish do you use?

@artofescapism 4 месяца назад

Awesome! I loved learning about the detail and care that goes into this historical craft- thank you for showing us!

@azrobbins01 5 месяцев назад

50-60 fish per barrel (6:10)? One layer is 20-30 fish, so you saying there are only 2-3 layers per barrel? Your drawing shows 8 layers at least. It looks to me like there are around 300-500 per barrel,

@madisonhruschka3718 2 месяца назад

50-60lbs

@azrobbins01 2 месяца назад

@@madisonhruschka3718 The quote was: Each barrel fits about 50-60 anchovies depending on the size of the fish". Not sure if they meant 50-60 lbs, or if they meant 500-600 anchovies, but something is way off.

@madisonhruschka3718 2 месяца назад

Yep. I just re-watched. Something's off. It's 16-18 anchovies per lb. That would be around 800. That doesn't make sense. Maybe they meant 50-60 anchovies per layer?

@azrobbins01 2 месяца назад

@@madisonhruschka3718 But the video does not back up 50-60 per layer. Look at 5:45. I count 20-30 fish per layer, unless they are double stacking them.

@siNidji 5 месяцев назад

In 🇲🇾 Malaysia’s east coast states of Kelantan and Terengganu, we called the sauce ‘budu’.. a must have with nasi kerabu 🤤 The locals made it through the same fermentation process of anchovy

@somerandomfella 5 месяцев назад

Ask an Australian Aboriginal to show you what budu is 😂

@kzm-cb5mr 5 месяцев назад

In the Philippines we have "buro" kinda similar

@envipure1965 4 месяца назад

yummmmm....... i miss this sauce......

@madisonhruschka3718 2 месяца назад

Thank you for sharing this. I love learning about traditional food cultures. What type of fish do you use?

@JhaibUsi 2 месяца назад

@@somerandomfellaprobably budu / butu (Kapampangan). Penis?

@omggiiirl2077 5 месяцев назад

I love fish sauce! And it's crazy how much I use it in so many different recipes that don't call for it but benefit from that certain taste from just a few drops. I can't find Italian anchovy sauce so i use mostly Vietnamese fish sauce and add it to Italian pastas, in my asian dishes from kimchi, to curries, and even in my African stews! I also have a cew other types of other fish sauces and pastes for different flavors because of the certain flavors they add, and they are so vital to a great recipe! People smell and think it's so stinky or funky, but actually you don't smell it very much once added into a dish, especially when theres acid such as tomato or lemon present. My Mother thought i was out of my mind when she saw me adding fish sauce to pasta, but now she doesn't question me and just eats!

@GustiamoBeatrice 5 месяцев назад

Sounds like you'd love Spaghetti con la Colatura!

@omggiiirl2077 5 месяцев назад

@@GustiamoBeatrice I bet! I will check it out!

@souldarkness6759 5 месяцев назад

Like durian, it strong smell but had very tasty.

@pepsiman8713 5 месяцев назад

i feel like the oil from tinned anchovies might also be a good substitute

@GuntherRommel 5 месяцев назад

@@pepsiman8713it would be a substitute like ketchup is for marinara.

@fadlya.rahman4113 4 месяца назад

I don't understand why it's expensive. In Southeast Asia, it's cheap and plentiful. The process is pretty much the same. Mix anchovies with salt and then fermented it. Then press the liquid. Is there a special process or something?

@purplepotato7929 2 месяца назад

I honestly think it is produced only in one city(Cetara), when I was a kid you could only find it there, for this reason it isn't really a staple in Italian cuisine. So I think that's why the price is higher. Also coming from the same region of Cetara I can assure you that till maybe 5 years ago it was really hard to find asian stores, so for us it is easier to buy this. I honestly never tried asian fish sauce, but I would love to.😊

@James-oc2zb 9 дней назад

It's expensive because they want to make money. They don't want to live in poverty like in southeast asia

@jaguatiricaimediata5305 6 дней назад

As someone who has tried both, I think the difference is more time and less salt. Coladura has fancier aromas. Both are delicious, but one is like wine and the other is grape juice (and im sure some people prefer grape juice)

@dondouglass6415 5 месяцев назад

Such a wonderful expression of love for a tradition.... Huzzah!😊❤

@ESPADIDO 5 месяцев назад

In the Philippines we called it "Patis" which is fish sauce and it costs less than a dollar

@pambansangjanjan1511 5 месяцев назад

right

@jutvyt8458 3 месяца назад

hinahanap ko to na comment. hehehe.. ang OA ng price nila.. hehehe

@DrPeculiar312 2 месяца назад

not the same thing at all

@ramil8375 2 месяца назад

pinasosyal pa e pag tinagalog mo yan bagoong balayan lang🤣

@DrPeculiar312 2 месяца назад

@@ramil8375 what

@jonipalosaari5443 5 месяцев назад

Why do they always overexaggerate these things? I understand the passion for the preserving the culture but comon its a frikking stone! Not a priceless peace of art or something.

@480brad 3 месяца назад

Love his passion!

@user-pi5lz3gs4s 2 месяца назад

What a beautiful art form.

@levincent62 5 месяцев назад

Fish sauce .. no countries in the world can beat Vietnamese's Fish sauce

@luxeydaze 5 месяцев назад

I was gonna say the same. My Vietnamese mom coincidently puts fish sauce as her “special ingredient” in spaghetti sauce since I was a little kid. 😂🤣😂

@Vannguyen_69 5 месяцев назад

@@luxeydaze i totally agree...no fish sauce like vietnamese

@Droid6689 5 месяцев назад

Any country could beat Vietnamese fish sauce

@cali_cal 5 месяцев назад

@@Droid6689 non cause they perfected it

@Droid6689 5 месяцев назад

@@cali_cal Lol. Whatever you need to tell yourself

@Talushallux1 5 месяцев назад

Worcestershire sauce is also made with aged anchovies, aged onions, and spices. Worcestershire sauce is definitely more famous, but not sure who started an anchovy-based sauce first.

@kyrusinek 5 месяцев назад

Worcestershire sauce was also made "kinda" by mistake. They were trying to reproduce a fish sauce he had while traveling.

@maxhammick948 5 месяцев назад

Worchestershire sauce is a very recent invention, it's only two centuries old. Fish sauces date back thousands of years

@brucelee5576 5 месяцев назад

Fish sauce was probably first made in South East Asia modern day Vietnam or Mediterranean modern day Italy.

@kuronoch.1441 5 месяцев назад

@@brucelee5576First documented production and use of fish sauce was in Mesopotamia. But then again first documented anything was in Mesopotamia.

@asdfjkli 5 месяцев назад

@@kuronoch.1441First documented Mesopotamia was in Mesopotamia

@beverlylumley4150 5 месяцев назад

Very interesting thank you

@7T2323 5 месяцев назад

Yummm....these are sooo yummy when salty and crispy fried...😋

@melodyparra2960 5 месяцев назад

Even the cat and the bird are living good

@lordtyrus1 5 месяцев назад

Its like Garum. It has a long tradition in the ancient roman empire

@delliardo583 2 месяца назад

You had me at Garum!

@huy1k995 5 месяцев назад

Phú Quốc Island fishsauce: Finally a worthy opponent!

@KrasherJack 5 месяцев назад

My wife and I use the Viet fish sauce Nuoc Nam, "scuse" the pronunciation, on everything to salads to dumplings, cant beat it...

@Aarouboi 5 месяцев назад

"It must be done in silence" *Procedes to talk throught the whole thing*

@mariusflekats9422 5 месяцев назад

"Quick.. quick! Must be fresh from the sea." Then leaves it in a barrel for 3 years.

@TRINIIITY_Rose 5 дней назад

😂😂😂 this was so funny

@adamheeley285 2 месяца назад

I love the texture of anchovies, but I still really want to try this sauce.

@tomasrikona4021 5 месяцев назад

Love good food love Italian anchovy sauce. Such an interesting product from the sea to the table. Thanks for this interesting and informative video. ❤

@bigredman5223 5 месяцев назад

It’s weird to me that the title of this is how 20000 pounds of anchovies spends 3 years turning into sauce and the last thing they say is that the fish caught in February will be sauce and used by Christmas. That’s not 3 years.

@jimv77 5 месяцев назад

Who has Viet Huong Fish Sauce in their home right now????

@arielpirante2 5 месяцев назад

thanking nature for these blessings and give us delicious food. looks like an anime

@DrPeculiar312 2 месяца назад

how tf does this look like an anime bro

@sunilserene 4 месяца назад

That man is very lucky and happy person to be on that ancestral job

@criticaluplink 5 месяцев назад

Vietnam 🇻🇳 fish sauce is the best in the world

@danielyeroshalmi7492 5 месяцев назад

"its crucial they dont get crushed or damaged in any way" *proceeds to drop a chunk of ice on the fish*

@eyespliced 5 месяцев назад

I'm on the other side of the world from italy, and I can smell that sardine sauce shop from here.

@HuzaineHajiDaud 5 месяцев назад

It is awesome and kind of "umami" taste, I like it a lot!

@zaimaizat5546 5 месяцев назад

In Malaysia, we called it 'Budu' .

@siNidji 5 месяцев назад

Sedap do’ohhh boh 😅

@nice1link 5 месяцев назад

1.50 jah sebotol 😂

@GeorgeVenturi 5 месяцев назад

He is the Geppetto of umami sauces

@GustiamoBeatrice 5 месяцев назад

Giulio is the best!

@Srrrokka 5 месяцев назад

Julio seems like such a sweet person!

@TheBabysDaddy-backup 5 месяцев назад

It used to be called garum the ancient romans liked it on everything beautiful ❤

@r.slaurent437 5 месяцев назад

so it's basically Garum, just a mass produced, modern day version.....

@temptemp4174 5 месяцев назад

We humans haven't changed all that much

@ferretyluv 5 месяцев назад

Garum was mass produced back then as well, just not on the industrial scale we use today.

@Dell-ol6hb 5 месяцев назад

garum was also mass produced but it was different than this, Garum was made with the leftovers of fish, such as the guts and organs while this is made specifically without the organs of the fish

@csiistandard 5 месяцев назад

750ml bottle of fish sauce cost $4.99 at your local asian market!

@andreasa.3817 5 месяцев назад

Only the shitty ones with lots of sugar - red boat for example costs about € 15 for 500 ml

@csiistandard 5 месяцев назад

@andreasa.3817 over priced still...I'm good with the $4.99 bottles

@Droid6689 5 месяцев назад

This video is about fish sauce. Not salt water in a bottle.

@MrLeeLifts 5 месяцев назад

I like how they added noise tracks in when he drilled into the barrels to test and see if the sauce was ready. around 7:30

@hans7686 4 месяца назад

Good catch! The noise doesn't line up perfectly with his turning of the drill. Sounds like it was added in.

@randomreal3228 5 месяцев назад

Salted anchovies also a good pair with spicy sambal 😋

@mrblurblur2003 5 месяцев назад

I'm in Thailand and I love the Thai fish sauce, they are awesome I swear.

@transmaster 5 месяцев назад

I have had Clatura di Alici and Red Boat fish sauce from Vietnam blows it out of the water and is cheaper.

@andreasa.3817 5 месяцев назад

Colatura!

@martinwilliams9098 5 месяцев назад

I would love to try the anchovy sauce with spaghetti

@derricknagul2128 3 месяца назад

Great Umami. Delish.

@The_Not_So_Great_Cornholio 5 месяцев назад

'The sea stones impart a stony, sea-like taste to the anchovies.' 🤔

@P.J.T.V. 5 месяцев назад

Did he put those rocks in the barrel too or were they used as weights or something? I was wondering what those big rocks he had laying all over were used for and then I saw ur comment. Now I'm even more confused but I don't feel like watching that video again. What ever answers you could possibly provide will be much appreciated and believed to be canon/fact by me.🤔

@songolin4544 5 месяцев назад

He only used the stones to sit on top of the lid to weigh it down.

@The_Not_So_Great_Cornholio 5 месяцев назад

@@P.J.T.V. I was just poking fun about how all these artisans are like, "This adds a delicate flavor," "This gives the product a toothy bite," etc. The stones are just for weighing down the lids. They don't touch the fish lol.

@P.J.T.V. 5 месяцев назад

@The_Not_So_Great_Cornholio ohh ok lol thank for letting me know

@The_Not_So_Great_Cornholio 5 месяцев назад

@@P.J.T.V. 👍🏻

@phhdvm 5 месяцев назад

On one hand, I really enjoy this channel. Fascinating stuff in my opinion. On the other, I live in an underdeveloped country where 40% of the people live below the poverty line. That people can spend so much for something so trivial always makes me a little uncomfortable.

@e2rqey 5 месяцев назад

specialization and adding value to an existing item is how you get developed economies in the first place. That "trivial" sauce has resulted in a supply chain and business which employs many people and enables them to afford to live a decent life. From the people who catch the fish to all the people who work to produce the sauce, and even those who repair the fishing boat itself, all of those people aren't impoverished precisely because of the fact that this "trivial sauce" exists. These kind of business are the lifeblood of an economy and can contribute a better life for hundreds of people connected with it. These businesses are what brings money into an economy in the first place.

@Deansontoast69 5 месяцев назад

It's an evil world we live in

@avereth 5 месяцев назад

This stuff is basically fancy overpriced Garum. Cultures have been making various fish sauces cheaply and for use by every social class in all of their cooking for a long time.

@CarlosHenrique-bf5fs 5 месяцев назад

@@e2rqeyin fact, you get developed economies by colonialism, imperialism and war. Thats the human history... The "added value" exists because someone pay for that. You simply cant "add value" like that on a country Explored to the death by colonialist and imperialists Countries.

@luf4rall 5 месяцев назад

People spend 1000 USD on phones. In underdeveloped countries laborers are exploited for low wages. The product should be expensive.

@ChrisHalderman 4 месяца назад

Nice authentic sound effect from 7:53 until 7:59

@bloodrot123 5 месяцев назад

I love anchovies!

@derptrolling4740 5 месяцев назад

In Roman. It was called Garum.

@JackLuong 5 месяцев назад

Italians be like: this sauce is made from anchovies their nonna catches in the morning from the water of whateverino sea in the mediterranean, and local salt from pompei ash, made with barrels from the wood used to make Stradivari violins. You really can't beat Italians when it comes to marketing

@eriksonyw 5 месяцев назад

@8:49 The guy says his father and grandpa used to sell it for cheap, so this stuff wasn't always expensive. Dear Southeast Asian friends, please put some genuine efforts and make some high-end fish sauce too! Show the world that Southeastern Asian can also produce high-end goods.

@stevendaniel8126 2 месяца назад

Heaven !! I'm watering - LOL 😊

@mangowarrior 5 месяцев назад

What do they do with the anchovies after they remove the oil?

@DeFroZenDumplings 5 месяцев назад

They get set free back into the ocean to reunite with their families.

@mangowarrior 5 месяцев назад

@@DeFroZenDumplings awe that’s so wholesome n sweet. The cycle of life continues 🤗

@aleale6277 5 месяцев назад

I think to remember it becomes compost, there's not much left anyway

@machematix 5 месяцев назад

@@aleale6277not a good idea using that much salt in compost. Most plants die in salty soil. I'd feed it to animals. Animals love salt.

@gordordf1091 5 месяцев назад

It gets eaten. It's a specialty food in many coastal countries in europe.

@jakemallory4239 5 месяцев назад

"my grandfather sold for nothing, my father sold for nothing...now im selling for$160 a liter. " there is the problem .

@MinhNguyen-ny2ns 5 месяцев назад

Yep, being pretentious is the key.

@kahlzun 5 месяцев назад

Nice to see Swallow Falls returning to its old business

@d173adpool 5 месяцев назад

I love fish sauce, definitely this oil will be good.

@GIBBO4182 5 месяцев назад

Watching things like this makes me wonder how there’s anything left in the sea

@madisonhruschka3718 2 месяца назад

Anchovies produce thousands of eggs during breeding. Their conservation status is least concern. In the video it looks like they were using pretty responsible fishing practices and were very careful to prevent waste.

@dakotahoker1922 5 месяцев назад

Seems like the only reason it's expensive is nostalgia and tradition and controlling the supply.

@lindalee1743 5 месяцев назад

Yup, marketing. Other countries around the world make the same product at volume and much lower price while still keeping the quality.

@ferretyluv 5 месяцев назад

Supply is limited because fermentation takes time. It’s the same reason whisky is expensive.

@d.b.2215 5 месяцев назад

@@ferretyluvFish fermentation takes time in other cultures too. Or does Italy somehow defy the laws of physics and chemistry?

@JackLuong 5 месяцев назад

The only reason is italians are incredibly snobby and make it seems like their products are the only one worth anything

@luniz4209 5 месяцев назад

anything that takes a long time (eg 3 years) to produce will have a higher cost. compare the cost of the same beer from one company that's been aged for some time close to a year, its a significant difference. there's also losses during this time. i'd rather pay a little more and get something made to expert level specifications than pay less and get a poor product with fancy packaging

@Sol-os5pk 2 месяца назад

Great video and great fishermen! As you can see they are using small and specific nets with very little bycatch. Anchovies are very sustainable as well so this is a environmentally friendly method.

@joshflugel 5 месяцев назад

Tasty tasty!

@homermalaluan8680 5 месяцев назад

In the Philippines, we also have the same fish sauce called "patis", and it cost $4 per liter.🤣

@jomama3465 5 месяцев назад

Regular patis is mass produced by companies like NutriAsia with gigantic factories, of course it would bw cheap

@brucelee5576 5 месяцев назад

When it comes to fish sauce sometimes the best ones are cheap. Thailands Squid Brand is super mass produce and cheap but it has the absolute cleanest flavor great for making dipping sauces and dressing.

@d.b.2215 5 месяцев назад

@@brucelee5576I'm from Vietnam and I disagree on the Squid brand. Vietnamese fish sauces are the best. Thai ones are hit and miss, and the regular Squid tastes like ass. Their premium bottles are acceptable.

@brucelee5576 5 месяцев назад

@@d.b.2215 You what it is after the War the US place an economic embargo on Vietnam , so we grew up eating Squid Brand because it’s all we had access to, also taste us subjective it’s not like I’m eating the rooster brand from the square bottle. My non Vietnamese friends can’t handle 3 crab brand not yet anyway.

@tarik20ua 2 месяца назад

@@d.b.2215hi, how much sauce did you add to Fo Bo?

@veganbutcherhackepeter 5 месяцев назад

Concentrated umami flavor for the win! 🥰 It's like natural MSG.

@CreamCobblerFiend 5 месяцев назад

Yep there is no better way of concentrating the essence of savory flavor

@jaydog12353 2 месяца назад

That cat knows where the fresh food is lovated😊

@uirusux 5 месяцев назад

So it's basically modern garum? Delicious.

@xaviernice7548 5 месяцев назад

I wonder how the taste would be different from Thai, Vietnamese, Malaysian, and Philippine fish sauce.

@jimv77 5 месяцев назад

Red Boat Fish Sauce has entered the chat.....

@kenfern2259 5 месяцев назад

the three crab brand

@theconnextionzgroup6115 5 месяцев назад

This made me hungry

@JamesJones-cx5pk 5 месяцев назад

Families throughout time should be proud of their hand made recipes. 👍

@eriksonyw 5 месяцев назад

An real story: one day I was in the supermarket (California here) and decided to buy some canned anchovies. A group of guys passed by and started asking each other very loudly who would eat fish bait for dinner. Everyone in the group responded with various answers but basically all meant NO (ex. it's so stinky I only feed it to my pet turtles, or not even when I'm starving to death, etc). I took the high road then continued on my grocery shopping.

@normanwyatt8761 5 месяцев назад

I get the same reactions when I buy tins of ANCHOVIES at the supermarket or order a pizza with ANCHOVIES or order PUTENESCA in an Italian restaurant.........I've eaten a lot of different foods as a kid growing up like pigs feet, pickled herring, etc. and they taste yummy to me......If they don't like it now, they probably will never like it....That's their way to lose out on some tasty eating......

@godsowndrunk1118 5 месяцев назад

My mother lives with me....she absolutely hates any kind of seafood. Can't stand the taste, smell or even sight of fish. She has no idea she eats anchovies all the time when I cook Italian for her.

@kinmunwong5130 5 месяцев назад

Ignoramus galore!!! They only know their mass produced hamburger.

@LuckyBaldwin777 5 месяцев назад

The best anchovies are from Sicily and come in glass jars not metal cans.

@envipure1965 4 месяца назад

american dont have any food culture..... they dont know how to eat "fishes"

@ghibly8341 5 месяцев назад

Just say fish sauce next time

@riogrl324 5 месяцев назад

A beautiful history

@boris2997 5 месяцев назад

The cat @ 1.40 is the deck boss

@boypazaway5833 4 месяца назад

In Philippines we call it "Patis" and it's very cheap here. , I don't understand why is that damn expensive because it's common here and became part of our local home cooked meal same as soy sauce and coconut vinegar. Fish sauce are also common in Thailand, Vietnam and most South East Asian countries😅

@redseamole 4 месяца назад

true! 'patis' and bagoong are staple in Pinoy dining and are poor mans (me included) food

@frzferdinand72 3 месяца назад

Because it's ✨European✨

@user-hd8wj8sz1m 2 месяца назад

Because you ferment the whole fish (with heads and guts) in large barrels with salt. Colatura di alici is made by so many steps and care that makes the price higher.

@hkpfalldie 5 месяцев назад

Just barrel aged fish sauce, I suppose it tastes like normal fish sauce from Asian supermarket

@eggsbacon1538 5 месяцев назад

She has such a relaxing voice 😴

@fredotlogetswe3047 5 месяцев назад

this is passion

@Exodus26.13Pi 5 месяцев назад

Make text even smaller so it's invisible.

@weather2456 2 месяца назад

Native English speakers don't know how to make subtitles because they never watch content in foreign languages

@Snowwarrior 5 месяцев назад

I can appreciate the work they put into the food. I'm a spearfisher and cannot relate to the disconnection of taking a life or many lives without any remorse. You have to own it

@cyberking824 5 месяцев назад

Sophisticated high-end bagoong. :D

@user-jc4yv7eg7c 4 месяца назад

Vietnamese fish sauce will always be the best ! 😋

@nono-gi1mz 2 месяца назад

@@whtfl imagine being so much of a food snob that it literally melt your logical thinking capability, define whats a "fish sauce" then numbnut

@landonl958 5 месяцев назад

Shiiiiiiit. I clicked because that looked like a bowl of thicc joints.

@mattchew-lz4jg 5 месяцев назад

its like fish sauce from Vietnam, and Thailand except I dont think they aged the fish sauce for 3 years in these countries

@songolin4544 5 месяцев назад

Depending on the brand, it can be between months and years. I'm guessing the ones that ferment for months are cheaper so they can sell more in volume and add more salt into the end product to make up for it.

@BobaFett66 5 месяцев назад

Fish sauce with chopped chilli and garlic is the best

@KibuFox 5 месяцев назад

They're basically making Roman Garum.

@user-sy1zu9hw4e 5 месяцев назад

Patis in the Philippines. It's perfect for savory dishes using chicken or milk fish as base.

@piosian4196 3 месяца назад

Originally, Patis prepared by older Filipino ladies in the early 1900's were selected fish, layered aged for 6-12 months, with salt and were not sold but given as a special gifts. after the first extraction, remaining fish were ground up, reloaded to earthen jars with salt and water. lesser quality but price was very affordable.

@DuhBirdBrain 5 месяцев назад

Save your $$$ Go get some "Nampa" Southeast Asian version of this. $8 a bottle. Probably taste the same as this

@bogey19018 5 месяцев назад

Seems pretty cheap for all the work it takes.

@paullinfante 18 дней назад

on the bus from Salerno to Amalfi as it went through Cetara you could always see the woman packing up anchovies in what looked like large clay jars..something similar to this.