It’s fascinating how the Romans turned something as humble as leftover fish and salt into a staple. The key was the slow fermentation under the sun, letting microbes work their magic over weeks. For a modern twist, you could start with a small batch of anchovies or sardines, mix them with sea salt, and add a splash of citrus zest or a hint of juniper for a fragrant kick. Let it sit in a dark cupboard for about thirty days, then strain and taste. If you want something fresher, use a bit of apple cider vinegar after the initial fermentation to shorten the process, and maybe infuse it with smoked paprika for a smoky note. The result will be a sauce that feels ancient yet speaks to today’s palate.