Comments on: Colatura di Alici a fish sauce from the Amalfi Coast

By: Oyster Food and Culture » Blog Archive » Oysters and Phony Baloney

Oyster Food and Culture » Blog Archive » Oysters and Phony Baloney — Sat, 14 Nov 2009 04:56:53 +0000

[...] Mark describes an ancient Roman recipe for an accompaniment to raw oysters that feature garum. Garum, as you may know was a precursor to modern day fish sauce. It is great with raw oysters, but [...]

By: Oyster Food and Culture » Blog Archive » A little goes a long way – fish sauces

Wed, 22 Jul 2009 19:08:34 +0000

[...] I was more confounded than ever. I also knew that in addition to the Asian varieties there was Colatura di Alici from Italy, as well as Worcestershire Sauce from England. I wanted to understand what made each [...]

By: Oyster Food and Culture » Blog Archive » Nam Bplah (Pla) – Thai fish water

Tue, 07 Jul 2009 16:50:58 +0000

[...] always be aware of where they pop up – take Worcestershire sauce for example, or the Italian Colatura di Alici. In Asia, these sauces are considered core components in cooking and the Philippines, Thailand, [...]

By: phyllis (me HUNGRY!)

phyllis (me HUNGRY!) — Sat, 06 Jun 2009 21:05:20 +0000

Looking forward to the fish sauce summary, nothin’ wrong with a monster post!

I’m so intrigued by the colatura di Alici, I love fish sauce and everything to do with anchovies, so I’m sure I’ll love it. Will have to look for it in Italian markets, only seeing it online for $25+ per bottle, but I’m sure it’s worth it.

By: Oyster Food and Culture » Blog Archive » Worcestershire Sauce - this one is a bit fishy if you ask me

Fri, 05 Jun 2009 02:47:04 +0000

[...] of a post, I’ve broken the topic into, I hope, more manageable size chunks - first came colatura a fish sauce from Italy, now the fish sauce from England. In future posts I’ll hit on the [...]

By: Louis

Louis — Thu, 28 May 2009 15:53:05 +0000

I have been using Garum Colatura di alici di Cetara made by Delfino for several years. I buy it from an online importer in New York. I ran out yesterday and have guest coming for dinner on Saturday. I’m trying to find a temporary substitute. Has anyone compared it to Thai Fish Sauce?

By: Worcestershire Sauce – this one is a bit fishy if you ask me « Oyster Food & Culture

Thu, 28 May 2009 00:08:34 +0000

[...] of a post, I’ve broken the subjects down to I hope a more management size – first the colatura from Italy, now the fish sauce from England, I may break this post down further depending on the [...]

By: oysterculture

oysterculture — Wed, 27 May 2009 16:08:36 +0000

Leela, sounds like a wonderful time making the fish sauce. I kept seeing reports on the odor involved, so for now, i think I’ll leave it to the experts.

Greg – it is magic – liquid gold. To your point, with less than a handful of ingredients you had the perfect pasta dish. Thanks for sharing!

By: Leela@SheSimmers

Leela@SheSimmers — Wed, 27 May 2009 01:33:55 +0000

That’s kind of like how fish sauce is made in Thailand. In grade school science class, we made a sauce like this out of little tiny shrimp. Once the liquid was extracted, I think we boiled it with aromatics and flavor enhancers like onion skins, crushed sugar cane, etc. It was kind of fun.

Look forward to your future post on fish sauce.

By: greg

greg — Wed, 27 May 2009 01:01:23 +0000

This stuff is magic! I have used in and am amazed of it’s powers. Just a few cap fulls with pecorino and black pepper and you have an amazing pasta dish! GREG