Fish sauce, but not the fish sauce you're thinking of:
, anchovies are the key to savory depth of flavor and they, repeat after me, Don't! Taste! Like! Fish! They taste actually...Now that we've solved that, it's time to up your game and buy the best anchovies. I sought the advice of Katie Parla,, the Italian South. For much longer than us funky-flavor-shy Americans, southern Italians have understood the power of the anchovy.
When it comes to seeking out the best anchovies, Katie likes to focus on two regional production zones: Cilento and Cetara in Campania. ", in both places, are fish that are local to the water," she says. "My favorite are salted anchovies from a company called Nettuno." These, she explains, are anchovies that have been salted, set aside for a short time, then jarred.
It takes two to three years for this process to complete. The product, Katie points out, is time-consuming and created with the utmost skill and experience. "What's amazing is you don't need a lot of it to go a long way. It's got lots of rich umami flavor." You may have already thought that was true of the generic anchovies you're buying—but wait until you get your hands on just a few drops of this anchovy liquid.
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