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Garum is believed to be the ancestor of the fermented anchovy sauce colatura di alici, still produced in Campania, Italy, [40] as well as the fermented anchovy and sardine paste pissalat in the Nice region, France. [42]
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The origins of colatura di alici date back to ancient Rome, where a similar sauce known as garum was widely used as a condiment. [3] The recipe for garum was recovered by a group of medieval monks, who would salt anchovies in wooden barrels every August, allowing the fish sauce to drip away through the cracks of the barrels over the course of the process.
The sauce thus obtained passed through a fine sieve, was recovered with a ladle, and was preserved in olive oil. The manufacture of pissalat was a centuries-old local industry in the Nice-Côte d'Azur region, [ 3 ] where the salting of sardines and anchovies employed roughly a dozen families at the beginning of the 19th century.
Plenty of people mix up the two little fish, but they're not the same thing.
Sardine and pilchard are common names for various species of small, oily forage fish in the herring suborder Clupeoidei. [2] The term 'sardine' was first used in English during the early 15th century; a somewhat dubious etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant.
When asked the difference between sauce and dressing, the answer became a popular meme with a frightening answer: “Sauces add flavor and texture to dishes, while dressings are used to protect ...
Sardines represent more than 62% of the Moroccan fish catch and account for 91% of raw material usage in the domestic canning industry. Some 600,000 tonnes of fresh sardines are processed each year by the industry. Famous Moroccan recipes include Moroccan fried stuffed sardines and Moroccan sardine balls in spicy tomato sauce.