How 20,000 lbs Of Anchovies Spend 3 Years Transforming Into Expensive Anchovy Sauce | So Expensive
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- Опубліковано 10 тра 2024
- 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
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.
Unless he was using the same technique with the interviewer.
@@joshuaharper372 Except he was talking the whole time.
lmao, I caught that too
he's saying to work in silence because in order to do good work you have to be focused.
@@matt8239 Yes...which is hard to do with a kid yapping away at you which is what the original post just said lol
"its crucial they dont get crushed or damaged in any way" *proceeds to drop a 50lb bag of ice on the fish*
yea lmao also how they just drop it from like 2 meters in the air into the plastic bins 😂
Yup, the timing was perfect, too 🤣🤣🤣
smells fishy
I was just thinking that!!
Dang it, I came here to say that 😅
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.
my god ive never had them before but i would kill to try it like that just sounds to good
did he pass down how to do it??? that sounds great my mouths watering lol
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
It's overrated lmao. Basically just salted fish but since it's traditional it holds some sentimental value
@@AC-iz7eh overrated compared to what
? chicken fingers?
have to say, those barrels look like they hold more than 60 anchovies considering one layer was 20+
Was thinking the same thing!
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.
Business Insider math strikes again!
Probably 50-60 pounds
@@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.
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 ❗
I used to get anchovies on my pizza from time to time. I still would if food weren't so expensive
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.
Worcestershire Sauce uses aged anchovies. They are a naturally occurring source of MSG.
Woostershear
Yep, folks pretend to me allergic to msg but they eat it all the time, tomatoes, mushrooms, mackerel, cheese, kimchi, marmite, doritos, etc etc
@@TheFoodnipple Wuster
😂
its way nicer than this wop garbage
@@TheFoodnipplewerchestershire
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
Is it called "bolinao" in the Philippines?
@@rhalaineechavez4174 nope.. that is called tamban in Philippines
@@realry329wrong ! tamban is herring fish. Its bigger than anchovies, anchovies are “dilis”
@@rhalaineechavez4174bolinao is very very small. Not even 1/4 of this fish
@@k-studio8112a big bolinao?
Bet that cat on board is happiest cat in the world
Happy meow meow
If it was my cat, she'd be so unhappy. She hates fish 🙂
@@PLuMUK54 what kinda cat is that lol
@@PLuMUK54i think ur car broken :/
@@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...
I love the traditions of coastal Italian cuisine. I've never tasted anything so incredible as the food there.
This is really neat. Long processes like this are the reason I like whiskey and Tabasco too.
It's crazy how much of a difference a few years in a barrel can make!
@@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...
I never get bored of watching your video's B.I,much love from South Africa 🇿🇦🌍
Awesome! I loved learning about the detail and care that goes into this historical craft- thank you for showing us!
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
Garum is an ancient fermented fish sauce which I'm sure it what your talking about. It dates back Rome and old I believe.
It is even older than ancient rome.@@JustSumGuy
@@JustSumGuyactually it dates back to ancient Mesopotamia, from where it eventually spread into the Mediterranean cultures.
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.
In Rome it was called Garum.
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?
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.😊
Such a wonderful expression of love for a tradition.... Huzzah!😊❤
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!
Sounds like you'd love Spaghetti con la Colatura!
@@GustiamoBeatrice I bet! I will check it out!
Like durian, it strong smell but had very tasty.
i feel like the oil from tinned anchovies might also be a good substitute
@@pepsiman8713it would be a substitute like ketchup is for marinara.
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.
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
@RepentandbelieveinJesusChrist-bruh shush
@@abdullahansari437 Report as spam and move on, hopeless 😅
@RepentandbelieveinJesusChrist-I pray and believe in Satan, please begone Christian fools! You are disrespecting my beliefs, thanks 😊
Thank you for sharing this. I love learning about traditional food cultures. What type of fish do you use?
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
Ask an Australian Aboriginal to show you what budu is 😂
In the Philippines we have "buro" kinda similar
yummmmm....... i miss this sauce......
Thank you for sharing this. I love learning about traditional food cultures. What type of fish do you use?
@@somerandomfellaprobably budu / butu (Kapampangan). Penis?
Love good food love Italian anchovy sauce. Such an interesting product from the sea to the table. Thanks for this interesting and informative video. ❤
Love his passion!
Zoidbreg would go nuts for this
These anchovies would make a fabulous lubricant!
Wub wub wub wub
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.
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,
50-60lbs
@@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.
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?
@@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.
Yummm....these are sooo yummy when salty and crispy fried...😋
It is awesome and kind of "umami" taste, I like it a lot!
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.
Worcestershire sauce was also made "kinda" by mistake. They were trying to reproduce a fish sauce he had while traveling.
Worchestershire sauce is a very recent invention, it's only two centuries old. Fish sauces date back thousands of years
Fish sauce was probably first made in South East Asia modern day Vietnam or Mediterranean modern day Italy.
@@brucelee5576First documented production and use of fish sauce was in Mesopotamia. But then again first documented anything was in Mesopotamia.
@@kuronoch.1441First documented Mesopotamia was in Mesopotamia
In the Philippines we called it "Patis" which is fish sauce and it costs less than a dollar
right
hinahanap ko to na comment. hehehe.. ang OA ng price nila.. hehehe
not the same thing at all
pinasosyal pa e pag tinagalog mo yan bagoong balayan lang🤣
@@ramil8375 what
I love the texture of anchovies, but I still really want to try this sauce.
thanking nature for these blessings and give us delicious food. looks like an anime
how tf does this look like an anime bro
Even the cat and the bird are living good
Fish sauce .. no countries in the world can beat Vietnamese's Fish sauce
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. 😂🤣😂
@@luxeydaze i totally agree...no fish sauce like vietnamese
Any country could beat Vietnamese fish sauce
@@Droid6689 non cause they perfected it
@@cali_cal Lol. Whatever you need to tell yourself
What a beautiful art form.
That man is very lucky and happy person to be on that ancestral job
Its like Garum. It has a long tradition in the ancient roman empire
Phú Quốc Island fishsauce: Finally a worthy opponent!
My wife and I use the Viet fish sauce Nuoc Nam, "scuse" the pronunciation, on everything to salads to dumplings, cant beat it...
I'm on the other side of the world from italy, and I can smell that sardine sauce shop from here.
It used to be called garum the ancient romans liked it on everything beautiful ❤
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.
"It must be done in silence" *Procedes to talk throught the whole thing*
Very interesting thank you
Julio seems like such a sweet person!
"its crucial they dont get crushed or damaged in any way" *proceeds to drop a chunk of ice on the fish*
'The sea stones impart a stony, sea-like taste to the anchovies.' 🤔
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.🤔
He only used the stones to sit on top of the lid to weigh it down.
@@philip2817 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.
@The_Not_So_Great_Cornholio ohh ok lol thank for letting me know
@@philip2817 👍🏻
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
Good catch! The noise doesn't line up perfectly with his turning of the drill. Sounds like it was added in.
I would love to try the anchovy sauce with spaghetti
I'm in Thailand and I love the Thai fish sauce, they are awesome I swear.
I have had Clatura di Alici and Red Boat fish sauce from Vietnam blows it out of the water and is cheaper.
Colatura!
Salted anchovies also a good pair with spicy sambal 😋
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.
He is the Geppetto of umami sauces
Giulio is the best!
Vietnam 🇻🇳 fish sauce is the best in the world
Heaven !! I'm watering - LOL 😊
Nice authentic sound effect from 7:53 until 7:59
"Quick.. quick! Must be fresh from the sea." Then leaves it in a barrel for 3 years.
Who has Viet Huong Fish Sauce in their home right now????
I love fish sauce, definitely this oil will be good.
You had me at Garum!
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.
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.
Wear a helmet
It's an evil world we live in
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.
@@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.
so it's basically Garum, just a mass produced, modern day version.....
We humans haven't changed all that much
Garum was mass produced back then as well, just not on the industrial scale we use today.
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
Great Umami. Delish.
Nice to see Swallow Falls returning to its old business
In Malaysia, we called it 'Budu' .
Sedap do’ohhh boh 😅
1.50 jah sebotol 😂
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
Why would I need that soooooo expressive liquid? Thank you but no, I can live without it.😁
@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.
What do they do with the anchovies after they remove the oil?
They get set free back into the ocean to reunite with their families.
@@DeFroZenDumplings awe that’s so wholesome n sweet. The cycle of life continues 🤗
I think to remember it becomes compost, there's not much left anyway
@@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.
It gets eaten. It's a specialty food in many coastal countries in europe.
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.
Families throughout time should be proud of their hand made recipes. 👍
The cat @ 1.40 is the deck boss
"my grandfather sold for nothing, my father sold for nothing...now im selling for$160 a liter. " there is the problem .
Yep, being pretentious is the key.
Concentrated umami flavor for the win! 🥰
It's like natural MSG.
Yep there is no better way of concentrating the essence of savory flavor
The Vietnamese fish sauce, the “nuoc mam (Nước chấm)” is the core of their rich, creative and healthy cuisine. ;)
Among the most delicious and tastiest food, in the World!
I love anchovies!
In the Philippines, we also have the same fish sauce called "patis", and it cost $4 per liter.🤣
Regular patis is mass produced by companies like NutriAsia with gigantic factories, of course it would bw cheap
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.
@@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.
@@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.
@@d.b.2215hi, how much sauce did you add to Fo Bo?
In Roman. It was called Garum.
Patis in the Philippines.
It's perfect for savory dishes using chicken or milk fish as base.
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.
Vietnamese fish sauce will always be the best ! 😋
@@whtfl imagine being so much of a food snob that it literally melt your logical thinking capability, define whats a "fish sauce" then numbnut
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.
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......
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.
Ignoramus galore!!! They only know their mass produced hamburger.
The best anchovies are from Sicily and come in glass jars not metal cans.
american dont have any food culture..... they dont know how to eat "fishes"
Watching things like this makes me wonder how there’s anything left in the sea
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.
reminds me of the disney movie. racing to gut anchovies as kids. real quaint.
😂 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😂
750ml bottle of fish sauce cost $4.99 at your local asian market!
Only the shitty ones with lots of sugar - red boat for example costs about € 15 for 500 ml
@andreasa.3817 over priced still...I'm good with the $4.99 bottles
This video is about fish sauce. Not salt water in a bottle.
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😅
true! 'patis' and bagoong are staple in Pinoy dining and are poor mans (me included) food
Because it's ✨European✨
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.
Tasty tasty!
That cat knows where the fresh food is lovated😊
Seems like the only reason it's expensive is nostalgia and tradition and controlling the supply.
Yup, marketing. Other countries around the world make the same product at volume and much lower price while still keeping the quality.
Supply is limited because fermentation takes time. It’s the same reason whisky is expensive.
@@ferretyluvFish fermentation takes time in other cultures too. Or does Italy somehow defy the laws of physics and chemistry?
The only reason is italians are incredibly snobby and make it seems like their products are the only one worth anything
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
I wonder how the taste would be different from Thai, Vietnamese, Malaysian, and Philippine fish sauce.
Respect to the craftsmanship and dedication, too bad not a fan of fish sauce nor do i liked the taste of the oceans..
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.
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
Red Boat Fish Sauce has entered the chat.....
the three crab brand
People make fun of us for loving fish sauce. We also use the unfiltered form for soup and spicy salad. It's so nice..
The process looks amazingly similar to Thai fish sauce! I wonder how they compare in smell and taste?
Just say fish sauce next time
Just barrel aged fish sauce, I suppose it tastes like normal fish sauce from Asian supermarket
Oo nice work
Fish sauce... It's everywhere. And has been for a long, long time.
Save your $$$
Go get some "Nampa"
Southeast Asian version of this.
$8 a bottle.
Probably taste the same as this
Make text even smaller so it's invisible.
Native English speakers don't know how to make subtitles because they never watch content in foreign languages
I'm literally watching this while eating a pizza with anchovies on it. 😋
So it's basically modern garum? Delicious.