With a particularly strong, complex taste, ancient Greek garum sauce is the result of a fermentation process involving fish ...

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

This extraordinary elixir is for me the very apogee of anchovydom; for the anchovy lover, there can be no purer celebration of its qualities. It’s a dip to be eaten with crudités, drink in hand ...