This Italian fish sauce packs a seriously savory punch.
Well, it's now time to round out this savory marine trilogy with a shout-out to another fishy Italian delicacy,. Colatura is another umami bomb pantry item that you should definitely try at least once in your life. Fair warning: Once you do, it will be hard to live without it.Southeast Asian fish sauceLike traditionally made, high quality Southeast Asian-style fish sauce, colatura is made with just two ingredients: anchovies and salt.
During our conversation, Beatrice walked me through the production process for the colatura that they carry, made by a small company called Nettuno . For their colatura, Nettuno guts and fillets local anchovies and layers them by hand with Sicilian sea salt in small chestnut barrels calledThe terzigno lids are then weighted down and the barrels are set aside for aging. As mentioned earlier, the anchovies are left to ferment, release liquid, and age for up to three years.
I love Southeast Asian fish sauce, and in no way do I think that colatura should be used in place of it, because they taste completely different, while being made from the same basic ingredients. As with whiskey, the same ingredients can still produce vastly different-tasting results. While I haven't tried fresh Vietnamese anchovies, I'd bet that they don't taste exactly the same as anchovies from the Amalfi Coast. The same goes for the salt.
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