Colatura di Alici

[MarcelNL]

so...now i've got this stuff and will make some Spaghetti with it, recipes please!

 

[ACHiPo]

Hmmm puttanesca?

 

[Lars]

Prik nam pla?

 

[MarcelNL]

Prik nam pla?

close but no cigar, I wanted to find out what the difference is and it's large enough to make this something different (yet similar)

 

[Lars]

close but no cigar, I wanted to find out what the difference is and it's large enough to make this something different (yet similar)

It's fish sauce, innit..

 

[MarcelNL]

It's fish sauce, innit..

it is, yet even in Thailand they have a couple of different ones like we do have several diffeernt cheeses...there are differences.

 

[Lars]

it is, yet even in Thailand they have a couple of different ones like we do have several diffeernt cheeses...there are differences.

You don't speak Thai, do you?

 

[MarcelNL]

You don't speak Thai, do you?

I just eat Thai food

 

[M1k3]

Caesar salad

 

[MarcelNL]

Caesar salad

great idea, I used to hide some anchovy in salad dressing when eating with the kids but this is likely more easy to sneak in!

 

[Lars]

I just eat Thai food

You should try mixing it with lime juice and birds eye chili's, I bet it would go great with Thai food..

 

[MarcelNL]

You should try mixing it with lime juice and birds eye chili's, I bet it would go great with Thai food..

I plan to find the differences between thai anchovy based fish sauce, Thai squid based fish sauce and this one

 

[Corradobrit1]

Vietnamese noodles.

 

[McMan]

Looks like a norm is spaghetti with an uncooked sauce of garlic, parsley, olive oil, anchovy extract, red pepper, and lemon. Topped with toasted bread crumbs not cheese.

You could try a riff on a bagna cauda? I bet throwing some in aoli would be good? Or a salsa verde?

 

[parbaked]

Substitute for anchovies in salsa verde or Cesar dressing; drizzle on charred broccoli rabe.
I don’t use it as a substitute for Asian fish sauce.

 

[Dan-]

1. Enhance bagna cauda

2. There’s a pasta sauce with broccoli (or related vegetables), anchovies, garlic, red pepper, and olive oil. Still use the anchovy, but finish with your colatura

 

[MarcelNL]

I'll try the norm dish first, linguini colatura

 

[MarcelNL]

@Lars ; I found an overview of all sorts of fish sauce for you
https://www.tastingtable.com/857336...tnamese sauces of,your recipe would be wise).

 

[Lars]

@Lars ; I found an overview of all sorts of fish sauce for you
https://www.tastingtable.com/857336...tnamese sauces of,your recipe would be wise).

Thank you and apologies for derailing your thread last night with my mindless banter - I was feeling especially clever after a bottle of wine…

 

[MarcelNL]

this easily hits my pasta top 5;

 

[Dan-]

That looks like Anchovy Pasta With Garlic Breadcrumbs or Spaghetti con la Colatura di Alici (Pasta With Colatura) Recipe

 

[MarcelNL]

That looks like Anchovy Pasta With Garlic Breadcrumbs or Spaghetti con la Colatura di Alici (Pasta With Colatura) Recipe

spot on, I forgot to add the description!

 

[rickbern]

Did you stumble across this article?

https://www.seriouseats.com/italy-has-fish-sauce-too-get-to-know-colatura-di-alici

 

[Michi]

Seems like I started a bit of trend here. Full disclosure: I bought my bottle of Colatura di Alici on a whim when I spotted it at a gourmet food store. I didn't really know what it was at the time, other than that it was anchovy essence. I really like anchovies, so I figured I'll give this a try.

I love the stuff, it's brilliant. But it's also rather expensive. I paid AUD 30.00 for a 100 ml bottle. I don't regret it, it showed me something I didn't know existed until, after I got home, I worked out what to do with it.

But I also have a bottle of Red Boat 40º N fish sauce in the pantry. After I tasted the colatura, I thought that it tasted a lot like that fish sauce, so I did a side-by-side tasting. The two are remarkably similar. So much so that I have to strain to pick out the differences. The colatura is simpler and "cleaner" in flavour profile, and maybe a touch saltier. The Red Boat is "darker' in aroma (slightly more woody/earthy notes) and, if anything, a touch more complex, interesting, and intense. I'm talking very minor differences here. It's not easy to tell them apart, even side by side.

The pertinent point: I can buy 500 ml of Red Boat 40º N for AUD 18.00. To put it differently, I get nearly a quart of Red Boat for the cost of 100 ml of colatura. I have not tried this yet, but I bet that, if I make the same spaghetti with the Red Boat sauce, I won't be able to tell the difference, even in a side-by-side tasting.

If you want to get the colatura experience without shelling out the money for it, try the Red Boat 40º N fish sauce. You'll have something very, very close to the more expensive version.

Caveat: Not all fish sauces are created equal. Have a look at the label of whatever fish sauce you have. If it contains anything other than anchovies and salt, it isn't fish sauce. And, yes, I have done side-by-side tastings of run-of-the-mill fish sauces, such as Squid and Ayam, and Red Boat 40º N. There is a big difference.

 

[jjlotti]

Extracts are made by soaking in alcohol as opposed to pressing. Is it lighter tasting than oil? Weave it into a vinagarette? With certain, emmmmmm, product you can use inferior parts, like the chaff to get the wheat (bad ex.)with an extraction. Not sure why you would do that with little fish. I haven't tasted it though... Is there a reason like that?

 

[riba]

@Michi I ordered a bottle of Red Boat 40º N and had it delivered to work. Picked it up and went home by car. After a minute in the car I smelled something strange..... One minute more and I knew what I was smelling....
The cap of the fish sauce was leaking a bit. Imagine 30 minutes later......

(Got a replacement bottle for free. Really like the sauce).

 

[Dan-]

I don’t think the Vietnamese would agree with your fish sauce Reinheitsgebot. 3 Crabs, for example, has sweeteners.

 

[MarcelNL]

The much fabled Thai fish sauce and oyster sauce made by Megachef have sugar in the mix...the oyster sauce 20g/100ml, the fish sauce 3.4

I like that brand, using it for Thai food means you need to adapt the amount of added sugar (which means almost every Thai dish)

 

[mockit]

@Michi I ordered a bottle of Red Boat 40º N and had it delivered to work. Picked it up and went home by car. After a minute in the car I smelled something strange..... One minute more and I knew what I was smelling....
The cap of the fish sauce was leaking a bit. Imagine 30 minutes later......

(Got a replacement bottle for free. Really like the sauce).

Hope your car is OK lol. Back in high school / secondary school days, someone put a fish in a teacher's car without them knowing. Needless to say... Also a lover of anchovies but I am at the beginning of the learning curve. I throw them into most of my pasta dishes for more umami and occasionally like them on toast or in a salad. This stuff looks a little bit next-level!

 

[MarcelNL]

Hope your car is OK lol. Back in high school / secondary school days, someone put a fish in a teacher's car without them knowing. Needless to say... Also a lover of anchovies but I am at the beginning of the learning curve. I throw them into most of my pasta dishes for more umami and occasionally like them on toast or in a salad. This stuff looks a little bit next-level!

Actually, the anchovies are much more pungent as a whole than this stuff!

At least....IMO...on the stinkiness scale I list fermented shrimp paste on 1, on par with Trassi (indonesian fermented gunk) and it differs per exact species of either, and fish sauce is WAY below all that.
Trassi and shrimp paste smell like rotten fish, wet musty dog and anything else you can dream up.

Fish sauce is usually much more one dimensional, cleaner Umami-esque.

YMMV ;-) (coming from someone who loves Epoisse cheese)