Listen, there’s fish sauce, and then there’s Colatura di Alici.

Colatura di Alici translates to “anchovy drippings” in Italian, and while this astonishing liquid shares much in common with fish sauce, the real difference is time. You take anchovy and salt, layer them in wooden barrels, and you let them ferment for three years. During that time, the anchovies release liquid, and at the end of three years, they tap the barrel, the liquid passes through a layer of supremely ripe fish, and, voila, you bottle it. It’s insanely decadent and delicious.