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

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.

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.

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

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

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 ❗

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

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

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

Bet that cat on board is happiest cat in the world

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

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

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

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

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.

Love his passion!

Zoidbreg would go nuts for this

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!

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

What a beautiful art form.

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