Colatura is Italy’s version of fish sauce, which katzzz describes as “liquid essence of anchovy.” It’s more expensive than Asian fish sauces, but does it differ in other ways?

According to ipsedixit, the main difference is that Italian fish sauce is much more concentrated—when Asian fish sauce is bottled, it’s diluted to about 20 percent, which helps explain the price difference. Colatura also has a lower salt content than Asian fish sauces, roxlet points out, so if you want to substitute one for the other you’ll need to adjust the amount of both the sauce plus any other salt the recipe calls for.

Discuss: Colatura and Asian Fish Sauce: what’s the dif?

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