Oh yeah I’m a big fan of thai/vietnamese fish sauce in South East Asian dishes, as well as its even smellier cousin, fermented shrimp paste. I find the flavour profile of colatura to be more neutral and less vinegary though, and there’s no sweetness to it unlike Worcestershire sauce. It’s definitely very fishy smelling though. If that’s a turn off for you, you’ll also just have to take my word on its deliciousness.

A modern equivalent of this still exists in Italy, it’s called colatura di alici. It’s a great ingredient to have in the kitchen if you can get your hands on it. Adds an extra umami flavour and I use it frequently in soups, stews, sauces, fish/crab cakes, etc - basically anywhere you’d use Worcestershire sauce but way better. It’s fairly pungent so a little goes a long way.