Colatura di Alici Fish Sauce

Colatura di Alici is Italy’s fish sauce, crafted from just two ingredients: anchovies and salt. Descended from the Ancient Roman condiment known as garum, it’s made by layering anchovy fillets with salt in barrels, where they ferment for years. As they age, a deeply flavorful amber liquid slowly seeps out: colatura. After being pressed, extracted, and carefully filtered, it becomes a crystal-clear, intensely savory sauce packed with umami.

Despite its anchovy origins, colatura isn’t overwhelmingly fishy; instead, it delivers a briny, salty essence of the sea. It’s a powerful way to add depth to sauces, seafood soups, Caesar dressing, grilled vegetables, roast meats, and fish. It also shines in the classic Italian dish Spaghetti con la Colatura di Alici. Since colatura is naturally quite salty, be sure to adjust seasoning carefully and taste as you go.