I think this is pretty similar if not identical to how current asian fish sauces are traditionally made (when not mass-produced)? I am wondering if it tastes b

I think this is pretty similar if not identical to how current asian fish sauces are traditionally made (when not mass-produced)? I am wondering if it tastes better than contemporary asian fish sauces mainly because he used better fish (imported from Portugal whole frozen sardines, oh my!), and did it in a traditional "artisenal" way instead of whatever changes they make for mass production. This is very interesting though! Now I kind of want to try some, but don't know if I have the guts to make it myself.