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

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

Рет қаралды 1,589,950

Күн бұрын

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

Пікірлер: 1 100

@hoplahey 5 ай бұрын

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 ай бұрын

Unless he was using the same technique with the interviewer.

@NobodyNeedstoknow-bq5px 5 ай бұрын

@@joshuaharper372 Except he was talking the whole time.

@carlosandleon 4 ай бұрын

lmao, I caught that too

@matt8239 4 ай бұрын

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

@yeahokay3806 4 ай бұрын

@@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 ай бұрын

"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 ай бұрын

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

@gd3design63 5 ай бұрын

Yup, the timing was perfect, too 🤣🤣🤣

@astroboirap 5 ай бұрын

smells fishy

@sophroniel 5 ай бұрын

I was just thinking that!!

@parkwayconcepts8758 5 ай бұрын

Dang it, I came here to say that 😅

@dominicd2694 4 ай бұрын

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 4 ай бұрын

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

@fartbag_FPS 4 ай бұрын

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

@dominicd2694 4 ай бұрын

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 4 ай бұрын

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

@fartbag_FPS 4 ай бұрын

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

@jeverettrulz 5 ай бұрын

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

@richowensIII 5 ай бұрын

Was thinking the same thing!

@Zantides 5 ай бұрын

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 ай бұрын

Business Insider math strikes again!

@ObelixCMM 5 ай бұрын

Probably 50-60 pounds

@billyboyd418 5 ай бұрын

⁠@@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 ай бұрын

Bet that cat on board is happiest cat in the world

@BobaFett66 5 ай бұрын

Happy meow meow

@PLuMUK54 5 ай бұрын

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

@BobaFett66 5 ай бұрын

@@PLuMUK54 what kinda cat is that lol

@b3.n1k 2 ай бұрын

@@PLuMUK54i think ur car broken :/

@dwaynesykes694 Ай бұрын

@@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...

@RadDadisRad 5 ай бұрын

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

@TheFoodnipple 5 ай бұрын

Woostershear

@protopigeon 5 ай бұрын

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 ай бұрын

@@TheFoodnipple Wuster 😂

@astroboirap 5 ай бұрын

its way nicer than this wop garbage

@ryan49805 5 ай бұрын

@@TheFoodnipplewerchestershire

@iac4357 4 ай бұрын

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 ай бұрын

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

@ssss-lw4gn Ай бұрын

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 19 күн бұрын

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

@Grom-rl8bm 16 күн бұрын

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

@realry329 5 ай бұрын

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 ай бұрын

Is it called "bolinao" in the Philippines?

@realry329 5 ай бұрын

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

@porkchop3918 5 ай бұрын

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

@k-studio8112 5 ай бұрын

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

@eightmiles3401 4 ай бұрын

@@k-studio8112a big bolinao?

@Skibbidyboobop 4 ай бұрын

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

@BrodyYYC 5 ай бұрын

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

@GustiamoBeatrice 5 ай бұрын

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

@DanThibodeau1 5 ай бұрын

@@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...

@gkiin8966 5 ай бұрын

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

@DummyAccount 5 ай бұрын

Zoidbreg would go nuts for this

@haraldzimmermann3274 5 ай бұрын

These anchovies would make a fabulous lubricant!

@MBSilva 5 ай бұрын

Wub wub wub wub

@ferretyluv 5 ай бұрын

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.

@fadlya.rahman4113 3 ай бұрын

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 ай бұрын

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.😊

@agzabatmd 5 ай бұрын

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 ай бұрын

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 ай бұрын

@RepentandbelieveinJesusChrist-bruh shush

@olivergottkehaskamp3369 4 ай бұрын

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

@HueghMungus 4 ай бұрын

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

@madisonhruschka3718 2 ай бұрын

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

@artofescapism 4 ай бұрын

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

@lamou1708 5 ай бұрын

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 ай бұрын

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 ай бұрын

It is even older than ancient rome.@@JustSumGuy

@HidingAllTheWay 5 ай бұрын

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

@xXxSkyViperxXx 5 ай бұрын

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 ай бұрын

In Rome it was called Garum.

@siNidji 5 ай бұрын

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 ай бұрын

Ask an Australian Aboriginal to show you what budu is 😂

@kzm-cb5mr 5 ай бұрын

In the Philippines we have "buro" kinda similar

@envipure1965 4 ай бұрын

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

@madisonhruschka3718 2 ай бұрын

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

@JhaibUsi 2 ай бұрын

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

@azrobbins01 5 ай бұрын

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 ай бұрын

50-60lbs

@azrobbins01 2 ай бұрын

@@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 ай бұрын

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 ай бұрын

@@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.

@480brad 2 ай бұрын

Love his passion!

@dondouglass6415 5 ай бұрын

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

@omggiiirl2077 5 ай бұрын

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 ай бұрын

Sounds like you'd love Spaghetti con la Colatura!

@omggiiirl2077 5 ай бұрын

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

@souldarkness6759 5 ай бұрын

Like durian, it strong smell but had very tasty.

@pepsiman8713 5 ай бұрын

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

@GuntherRommel 5 ай бұрын

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

@huy1k995 5 ай бұрын

Phú Quốc Island fishsauce: Finally a worthy opponent!

@KrasherJack 5 ай бұрын

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

@levincent62 5 ай бұрын

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

@luxeydaze 5 ай бұрын

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 ай бұрын

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

@Droid6689 5 ай бұрын

Any country could beat Vietnamese fish sauce

@cali_cal 5 ай бұрын

@@Droid6689 non cause they perfected it

@Droid6689 5 ай бұрын

@@cali_cal Lol. Whatever you need to tell yourself

@user-pi5lz3gs4s 2 ай бұрын

What a beautiful art form.

@bigredman5223 5 ай бұрын

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.

@Talushallux1 5 ай бұрын

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 ай бұрын

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

@maxhammick948 5 ай бұрын

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

@brucelee5576 5 ай бұрын

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

@kuronoch.1441 5 ай бұрын

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

@asdfjkli 5 ай бұрын

@@kuronoch.1441First documented Mesopotamia was in Mesopotamia

@beverlylumley4150 5 ай бұрын

Very interesting thank you

@mariusflekats9422 5 ай бұрын

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

@Aarouboi 5 ай бұрын

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

@danielyeroshalmi7492 5 ай бұрын

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

@7T2323 4 ай бұрын

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

@melodyparra2960 5 ай бұрын

Even the cat and the bird are living good

@ESPADIDO 5 ай бұрын

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

@pambansangjanjan1511 5 ай бұрын

right

@jutvyt8458 2 ай бұрын

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

@DrPeculiar312 2 ай бұрын

not the same thing at all

@ramil8375 2 ай бұрын

pinasosyal pa e pag tinagalog mo yan bagoong balayan lang🤣

@DrPeculiar312 2 ай бұрын

@@ramil8375 what

@jimv77 5 ай бұрын

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

@tomasrikona4021 4 ай бұрын

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

@derricknagul2128 2 ай бұрын

Great Umami. Delish.

@lordtyrus1 5 ай бұрын

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

@The_Not_So_Great_Cornholio 5 ай бұрын

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

@P.J.T.V. 5 ай бұрын

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 ай бұрын

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

@The_Not_So_Great_Cornholio 5 ай бұрын

@@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 ай бұрын

@The_Not_So_Great_Cornholio ohh ok lol thank for letting me know

@The_Not_So_Great_Cornholio 5 ай бұрын

@@P.J.T.V. 👍🏻

@delliardo583 2 ай бұрын

You had me at Garum!

@eyespliced 5 ай бұрын

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

@zaimaizat5546 5 ай бұрын

In Malaysia, we called it 'Budu' .

@siNidji 5 ай бұрын

Sedap do’ohhh boh 😅

@nice1link 5 ай бұрын

1.50 jah sebotol 😂

@jonipalosaari5443 5 ай бұрын

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.

@adamheeley285 2 ай бұрын

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

@Srrrokka 5 ай бұрын

Julio seems like such a sweet person!

@criticaluplink 5 ай бұрын

Vietnam 🇻🇳 fish sauce is the best in the world

@r.slaurent437 5 ай бұрын

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

@temptemp4174 5 ай бұрын

We humans haven't changed all that much

@ferretyluv 5 ай бұрын

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

@Dell-ol6hb 5 ай бұрын

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

@sunilserene 4 ай бұрын

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

@ChrisHalderman 4 ай бұрын

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

@GeorgeVenturi 5 ай бұрын

He is the Geppetto of umami sauces

@GustiamoBeatrice 5 ай бұрын

Giulio is the best!

@csiistandard 5 ай бұрын

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

@andreasa.3817 5 ай бұрын

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

@csiistandard 5 ай бұрын

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

@Droid6689 5 ай бұрын

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

@arielpirante2 5 ай бұрын

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

@DrPeculiar312 2 ай бұрын

how tf does this look like an anime bro

@HuzaineHajiDaud 5 ай бұрын

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

@mrblurblur2003 5 ай бұрын

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

@phhdvm 5 ай бұрын

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 ай бұрын

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 ай бұрын

It's an evil world we live in

@avereth 5 ай бұрын

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 ай бұрын

@@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 ай бұрын

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

@timthatshim8037 Ай бұрын

😂 the second the narrator said, "it's important they don't get damaged or crushed in any way" a large 80 lb chunk of ice came crashing down on a bunch of anchovies in the corner of one of the plastic tubs LOL😂

@joshflugel 4 ай бұрын

Tasty tasty!

@JackLuong 5 ай бұрын

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

@transmaster 5 ай бұрын

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 ай бұрын

Colatura!

@jasveersingh4721 5 ай бұрын

Oo nice work

@bloodrot123 4 ай бұрын

I love anchovies!

@derptrolling4740 5 ай бұрын

In Roman. It was called Garum.

@jakemallory4239 5 ай бұрын

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

@MinhNguyen-ny2ns 5 ай бұрын

Yep, being pretentious is the key.

@TheBabysDaddy-backup 5 ай бұрын

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

@eriksonyw 5 ай бұрын

@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.

@dakotahoker1922 5 ай бұрын

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

@lindalee1743 5 ай бұрын

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

@ferretyluv 5 ай бұрын

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

@d.b.2215 5 ай бұрын

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

@JackLuong 5 ай бұрын

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

@luniz4209 5 ай бұрын

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

@mangowarrior 5 ай бұрын

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

@DeFroZenDumplings 5 ай бұрын

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

@mangowarrior 5 ай бұрын

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

@aleale6277 5 ай бұрын

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

@machematix 5 ай бұрын

@@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 ай бұрын

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

@stevendaniel8126 2 ай бұрын

Heaven !! I'm watering - LOL 😊

@randomreal3228 5 ай бұрын

Salted anchovies also a good pair with spicy sambal 😋

@veganbutcherhackepeter 5 ай бұрын

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

@CreamCobblerFiend 4 ай бұрын

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

@jimv77 5 ай бұрын

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

@kenfern2259 5 ай бұрын

the three crab brand

@austinbenz2810 3 ай бұрын

We all know what that guys smells like after work

@jaydog12353 2 ай бұрын

That cat knows where the fresh food is lovated😊

@eriksonyw 5 ай бұрын

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 ай бұрын

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 ай бұрын

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 ай бұрын

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

@LuckyBaldwin777 4 ай бұрын

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

@envipure1965 4 ай бұрын

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

@homermalaluan8680 5 ай бұрын

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

@jomama3465 5 ай бұрын

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

@brucelee5576 5 ай бұрын

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 ай бұрын

@@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 ай бұрын

@@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 ай бұрын

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

@martinwilliams9098 5 ай бұрын

I would love to try the anchovy sauce with spaghetti

@carlitoes9473 5 ай бұрын

1:40 cats are brought on board since they can tell when a storm is coming

@GIBBO4182 5 ай бұрын

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

@madisonhruschka3718 2 ай бұрын

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.

@xaviernice7548 5 ай бұрын

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

@kahlzun 5 ай бұрын

Nice to see Swallow Falls returning to its old business

@Astrawboy_NameAlreadyInUse 2 ай бұрын

What is mind blowing is how they get the right kind of fishes. The ocean is filled with many types of fishes, yet they get the right kind of species full of bags.

@ghibly8341 5 ай бұрын

Just say fish sauce next time

@hkpfalldie 5 ай бұрын

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

@MrLeeLifts 4 ай бұрын

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 ай бұрын

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

@boris2997 5 ай бұрын

The cat @ 1.40 is the deck boss

@boypazaway5833 4 ай бұрын

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 ай бұрын

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

@frzferdinand72 3 ай бұрын

Because it's ✨European✨

@user-hd8wj8sz1m 2 ай бұрын

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.

@Snowwarrior 5 ай бұрын

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

@wladdenko5812 2 ай бұрын

Quality food

@KibuFox 5 ай бұрын

They're basically making Roman Garum.

@landonl958 5 ай бұрын

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

@DuhBirdBrain 5 ай бұрын

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

@d173adpool 5 ай бұрын

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

@JamesJones-cx5pk 5 ай бұрын

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

@user-ib9mh1vt7c 2 ай бұрын

$160 per liter is not expensive.

@mattchew-lz4jg 5 ай бұрын

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 ай бұрын

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 ай бұрын

Fish sauce with chopped chilli and garlic is the best

@jesseray180 2 ай бұрын

Bro casually committing fatalities on a million fish every morning

@Sol-os5pk 2 ай бұрын

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.