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

[@dominicd2694]

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]

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

[@fartbag_FPS]

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

[@dominicd2694]

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]

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

[@fartbag_FPS]

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

[@hoplahey]

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]

Unless he was using the same technique with the interviewer.

[@NobodyNeedstoknow-bq5px]

@@joshuaharper372 Except he was talking the whole time.

[@carlosandleon]

lmao, I caught that too

[@matt8239]

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

[@yeahokay3806]

@@matt8239 Yes...which is hard to do with a kid yapping away at you which is what the original post just said lol

[@pharaohcooks]

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

[@Dell-ol6hb]

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

[@gd3design63]

Yup, the timing was perfect, too 🤣🤣🤣

[@astroboirap]

smells fishy

[@sophroniel]

I was just thinking that!!

[@parkwayconcepts8758]

Dang it, I came here to say that 😅

[@jeverettrulz]

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

[@richowensIII]

Was thinking the same thing!

[@Zantides]

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]

Business Insider math strikes again!

[@ObelixCMM]

Probably 50-60 pounds

[@billyboyd418]

⁠@@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]

Bet that cat on board is happiest cat in the world

[@BobaFett66]

Happy meow meow

[@PLuMUK54]

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

[@BobaFett66]

@@PLuMUK54 what kinda cat is that lol

[@b3.n1k]

​@@PLuMUK54i think ur car broken :/

[@dwaynesykes694]

@@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]

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

[@TheFoodnipple]

Woostershear

[@protopigeon]

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]

@@TheFoodnipple Wuster 😂

[@astroboirap]

its way nicer than this wop garbage

[@ryan49805]

@@TheFoodnipplewerchestershire

[@realry329]

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]

Is it called "bolinao" in the Philippines?

[@realry329]

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

[@porkchop3918]

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

[@k-studio8112]

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

[@eightmiles3401]

​@@k-studio8112a big bolinao?

[@iac4357]

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]

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

[@ssss-lw4gn]

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]

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

[@Grom-rl8bm]

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

[@TyroneBiggums26]

Depends on how salty they are. Less salty, and more oceanic is PERFECT ON a good pizza.

[@lamou1708]

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]

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]

It is even older than ancient rome.@@JustSumGuy

[@HidingAllTheWay]

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

[@xXxSkyViperxXx]

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]

In Rome it was called Garum.

[@agzabatmd]

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]

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]

@RepentandbelieveinJesusChrist-bruh shush

[@olivergottkehaskamp3369]

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

[@HueghMungus]

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

[@madisonhruschka3718]

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

[@azrobbins01]

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]

50-60lbs

[@azrobbins01]

@@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]

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]

@@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.

[@garyg2]

i caught that too. maybe a barrel could hold 50-60lbs of raw anchovies, but to me the barrels look a bit small for that. my best guess is they meant a full barrel (wood, salt + fish) totals 50-60lbs.

[@BrodyYYC]

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

[@GustiamoBeatrice]

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

[@DanThibodeau1]

​@@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...

[@eriksonyw]

@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.

[@omggiiirl2077]

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]

Sounds like you'd love Spaghetti con la Colatura!

[@omggiiirl2077]

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

[@souldarkness6759]

Like durian, it strong smell but had very tasty.

[@pepsiman8713]

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

[@GuntherRommel]

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

[@gkiin8966]

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

[@Deontjie]

Loxton?

[@siNidji]

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]

Ask an Australian Aboriginal to show you what budu is 😂

[@kzm-cb5mr]

In the Philippines we have "buro" kinda similar

[@envipure1965]

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

[@madisonhruschka3718]

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

[@arkinandtwins]

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

[@Talus-hallux1]

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]

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

[@maxhammick948]

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

[@brucelee5576]

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

[@kuronoch.1441]

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

[@asdfjkli]

@@kuronoch.1441First documented Mesopotamia was in Mesopotamia

[@MrLeeLifts]

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]

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

[@DummyAccount]

Zoidbreg would go nuts for this

[@haraldzimmermann3274]

These anchovies would make a fabulous lubricant!

[@MBSilva]

Wub wub wub wub

[@ferretyluv]

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.

[@odustbrown1836]

6:10 50-60 anchovies? All you have to do is count. Not add, subtract, multiply, or divide. You just count them. You know, like 1, 2, 3, and so on......

[@arsyfoox]

I thought that fishing with light during night time is forbidden in EU, or at least at France. Because fish has no chance, It's instincts are at work.

[@globalmarauder8682]

The fish might have instincts.....but you have no dignity.

[@samkitty5894]

I've been making anchovies and salted sardines for over 60 years. It is a very simple process. I use fresh fish, I do not remove heads or intestines. I do not descale them. I salt them as they are in small wooden barrels. I clean them just before I eat them. I serve them covered on olive oil, with good cheese, fresh bread and wine. I discard my fish "sauce".

[@mariusflekats9422]

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

[@TRINIIITY_Rose]

😂😂😂 this was so funny

[@ImeanWhoa]

Science

[@troymassey97]

That is simply amazing that he takes so much pride in his work and the product he creates. Awesome

[@eyespliced]

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

[@emmusicstudios5459]

BIG SHOUT OUT TO THE NARRATOR !! Totally Calming Voice Extremely pleasing and calms all my senses. You are Amazing Ma'am.

[@fompan]

Hell no, HARD disagree. No other narrator's voice has made me this annoyed to listen "Colatura di alici" one hundred times. I had to mute after half the video. I hope they never use this narrator again

[@q_ayyah]

Thank you! 🥰🤗

[@Lustanda]

Phú Quốc Island fishsauce: Finally a worthy opponent!

[@KrasherJack]

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

[@TubbyWonka]

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

[@mangowarrior]

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

[@DeFroZenDumplings]

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

[@mangowarrior]

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

[@aleale6277]

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

[@machematix]

​@@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]

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

[@Xenochetemist]

How many eggs do they lays each time? There are so many of them.

[@runninggag]

Not enough to compensate for the people needing 50-60 lbs of fish to make just 1 litre of sauce. This is the reason for overfishing.

[@levincent62]

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

[@luxeydaze]

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]

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

[@Droid6689]

Any country could beat Vietnamese fish sauce

[@cali_cal]

@@Droid6689 non cause they perfected it

[@Droid6689]

@@cali_cal Lol. Whatever you need to tell yourself

[@delliardo583]

You had me at Garum!

[@lordtyrus1]

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

[@adamheeley285]

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

[@jimv77]

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

[@supercalifragalistic-z9f]

What a beautiful art form.

[@bigredman5223]

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.

[@Bobblem101]

Who is the woman talking? There are only a few woman I like listening too. Even if the topic is interesting if the voice is annoying or they take weird long pauses I won’t listen lol. I like her voice. she can literally narrate anything, I would listen lol

[@q_ayyah]

Thanks! 🥰🤗

[@melodyparra2960]

Even the cat and the bird are living good

[@eggsbacon1538]

She has such a relaxing voice 😴

[@q_ayyah]

Thank you! 🥰🤗

[@eggsbacon1538]

@@q_ayyah 😊👍🏼

[@forzajuve4935]

What happens to the fish once the sauce has been extracted? It would seem a waste to throw out barrels upon barrels of fish once the sauce is out.

[@Alex-sr3ez]

The fish ferment (a fancy way of saying “rot”. There’s little to nothing left of the fish afterwards.

[@forzajuve4935]

@@Alex-sr3ez Surely there's a bunch of dried fish left? Or do they kind of liquify? Thx for the reply btw.

[@Alex-sr3ez]

@@forzajuve4935 sorry, I was thinking of how FISH sauce is made, anchovy sauce is made a little different. Fish sauce- the fish ferment and drain out their liquid. Anchovy uses a different method in which the little fish are salted and the oils extracted are used to make anchovy sauce.

[@jesseray180]

Bro casually committing fatalities on a million fish every morning

[@mrblurblur2003]

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

[@arielpirante2]

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

[@DrPeculiar312]

how tf does this look like an anime bro

[@The_Not_So_Great_Cornholio]

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

[@P.J.T.V.]

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]

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

[@The_Not_So_Great_Cornholio]

@@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.]

@The_Not_So_Great_Cornholio ohh ok lol thank for letting me know

[@The_Not_So_Great_Cornholio]

@@P.J.T.V. 👍🏻

[@7T2323]

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

[@martinwilliams9098]

I would love to try the anchovy sauce with spaghetti

[@Me-be1tb]

I flipping love this channel and its website

[@transmaster]

I have had Clatura di Alici and Red Boat fish sauce from Vietnam blows it out of the water and is cheaper.

[@artofescapism]

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

[@danielyeroshalmi7492]

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

[@480brad]

Love his passion!

[@zaimaizat5546]

In Malaysia, we called it 'Budu' .

[@siNidji]

Sedap do’ohhh boh 😅

[@nice1link]

1.50 jah sebotol 😂

[@dondouglass6415]

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

[@Aarouboi]

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

[@ChrisHalderman]

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

[@fadlya.rahman4113]

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]

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.😊

[@James-oc2zb]

It's expensive because they want to make money. They don't want to live in poverty like in southeast asia

[@jaguatiricaimediata5305]

As someone who has tried both, I think the difference is more time and less salt. Coladura has fancier aromas. Both are delicious, but one is like wine and the other is grape juice (and im sure some people prefer grape juice)

[@VuTubeShorts]

@@James-oc2zbhow did you manage to correlate the price of selling something with being poor? A lot of south East Asian countries are poor for a lot of other reasons.

[@gaberthesnipergaming8335]

@6:10 There's WAY MORE than 50-60 anchovies per bucket... @3:48 you can see a layer with 25+ on that same layer and it's not even half filled yet

[@phhdvm]

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]

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]

It's an evil world we live in

[@avereth]

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]

​​​@@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]

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

[@chrisi2348]

0:46 i enjoyed that

[@r.slaurent437]

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

[@temptemp4174]

We humans haven't changed all that much

[@ferretyluv]

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

[@Dell-ol6hb]

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

[@NoName-hg6cc]

​@@Dell-ol6hbCall it an evolution then

[@beverlylumley4150]

Very interesting thank you

[@JackLuong]

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

[@NoName-hg6cc]

You can beat them when it comes to quality 🤷‍♂️

[@origin_g666]

A sausaldi! Scuzi Giuseppe🤌🤌🤌

[@ESPADIDO]

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

[@pambansangjanjan1511]

right

[@jutvyt8458]

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

[@DrPeculiar312]

not the same thing at all

[@ramil8375]

pinasosyal pa e pag tinagalog mo yan bagoong balayan lang🤣

[@DrPeculiar312]

@@ramil8375 what

[@tommygun80127]

And this is why the oceans are being depleted- $$$

[@Liaros_]

We don't have oceans.

[@Unhomiee]

As per usual, it's just some niche nonsense in Europe that has a counterpart in Asia which is both widespread, significantly cheaper and probably just as nice..

[@Mamiruco13]

Said the American who nauseates just at the thought of anchovies. The same one whose country has no national dish.

[@kpNov23]

Chinese had little oversight into its food security

[@justmarc2015]

​@@Mamiruco13 American here. I eat anchovies, and everyone knows the national dish is the hamburger. No one cares.about your irrelevant country, whatever it is. You're too embarrassed to even mention it.

[@ebadd3468]

Yup, thai fish sauce.

[@filippobertellotti7397]

Do you think the quality of the fish is the same?

[@Sol-os5pk]

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.

[@GeorgeVenturi]

He is the Geppetto of umami sauces

[@GustiamoBeatrice]

Giulio is the best!

[@derptrolling4740]

In Roman. It was called Garum.

[@bloodrot123]

I love anchovies!

[@jakemallory4239]

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

[@MinhNguyen-ny2ns]

Yep, being pretentious is the key.

[@xilefx]

7:41 why would you add this sound like 11 times

[@GIBBO4182]

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

[@madisonhruschka3718]

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.

[@timthatshim8037]

😂 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😂

[@veganbutcherhackepeter]

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

[@CreamCobblerFiend]

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

[@AFreakingAxeCH]

Who would have thought that Spongebob's first customers have these value

[@dakotahoker1922]

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

[@lindalee1743]

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

[@ferretyluv]

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

[@d.b.2215]

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

[@JackLuong]

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

[@luniz4209]

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

[@randomreal3228]

Salted anchovies also a good pair with spicy sambal 😋

[@eriksonyw]

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]

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]

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]

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

[@LuckyBaldwin777]

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

[@envipure1965]

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

[@heyheyitsred]

My aunt in the Philippines love those small fishes for Paksiw dish. They are wrapped in small bundles with inch strip of banana leaves, cooked in vinegar and ginger in clay pot. I dont care for them lol. I have however eaten the smaller anchovies added in puttanesca.

[@xaviernice7548]

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

[@FOUNDERZERO]

I'm literally watching this while eating a pizza with anchovies on it. 😋

[@criticaluplink]

Vietnam 🇻🇳 fish sauce is the best in the world

[@adnyc82]

Interesting there’s no mention that colatura di alici is descended from garum, the fish sauce of the ancient Romans

[@boypazaway5833]

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]

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

[@frzferdinand72]

Because it's ✨European✨

[@Claudette-o1d]

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.

[@GigiSoon299]

There’s levels to this 😅

[@sunilserene]

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

[@jonipalosaari5443]

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.

[@jimmy6535]

this craftsmanship makes it wouth being alive in the darkest of times

[@hkpfalldie]

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

[@thefinalusa]

I wish you (the reader of this) a very successful and happy life full of love, joy, wealth and health.❣

[@ghibly8341]

Just say fish sauce next time

[@Blueskies-h3e]

Vietnamese fish sauce will always be the best ! 😋

[@nono-gi1mz]

@@whtfl imagine being so much of a food snob that it literally melt your logical thinking capability, define whats a "fish sauce" then numbnut

[@jimv77]

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

[@kenfern2259]

the three crab brand

[@danielblue-p8u]

Patis in the Philippines. It's perfect for savory dishes using chicken or milk fish as base.

[@piosian4196]

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.

[@DuhBirdBrain]

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

[@matman7691]

When I die I would like to be preserved in salt and pressed over a length of 3-5 years so that my sauces can be left behind in a beautifully crafted decanter. Then everyone could enjoy.

[@Snowwarrior]

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

[@KibuFox]

They're basically making Roman Garum.

[@Exodus26.13Pi]

Make text even smaller so it's invisible.

[@weather2456]

Native English speakers don't know how to make subtitles because they never watch content in foreign languages