| ▲ | comrade1234 13 hours ago |
| Instead of "rotten" I should have probably used "fermented". They're dark brown, not dry but not in a liquid, individual anchovies that are starting to fall apart. They smell like a stronger version of fish sauce. |
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| ▲ | actionfromafar 12 hours ago | parent | next [-] |
| This but also with pepper corns? https://www.youtube.com/watch?v=23QDS0xclw4 |
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| ▲ | wahnfrieden 12 hours ago | parent | prev [-] |
| Why not just use colatura di alici? |
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| ▲ | comrade1234 12 hours ago | parent | next [-] | | I prefer not to cook that because I like the taste of it very much. I use it like Roman soldiers used to use it - a liquid that you put on whatever you're eating, like we use ketchup now. I think the Italian fish sauce is much softer and more refined than Asian fish sauces. | |
| ▲ | dfxm12 12 hours ago | parent | prev [-] | | If it's the salted anchovies I'm thinking of what I'm thinking of (like in the yt video in your sibling comment), salted anchovies are a lot cheaper and more versatile (the downside is that more processing is required on your end). Colatura is great in sauces, but you can use whole anchovy filets to make a gilda in addition to adding flavor to a sauce. |
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