Like other aged products—Parmesan, dried scallops, jamón, Scotch whiskey, or dry-aged beef—colatura is not cheap. Aging ties up inventory, takes up space, and reduces yield. It's way cheaper to produce a large batch of Jack cheese, which only needs to age for a couple of months, than a clothbound cheddar that sits in a cheese cave for over a year. And that cost has to be passed down to the consumer. What you get in return is a massive flavor payload.
I love Southeast Asian fish sauce, and in no way do I think that colatura should be used in place of it, because they taste completely different, while being made from the same basic ingredients. As with whiskey, the same ingredients can still produce vastly different-tasting results. While I haven't tried fresh Vietnamese anchovies, I'd bet that they don't taste exactly the same as anchovies from the Amalfi Coast. The same goes for the salt.
That said, if you like the umami punch of supermarket Southeast Asian-style fish sauce, you will definitely be into colatura. You just need to use it a little more judiciously. I like to think of it as the fish sauce equivalent of ; it's a specialty finishing product, not something that you toss into a steak tip marinade willy-nilly. A little colatura goes a long way.There are plenty of uses for colatura. Splash a little over grilled vegetables, a steak, pork roast, or fish. Use it to jazz up a batch of
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