A true anchovy is a small, silvery fish from the Mediterranean and southern European coast (though other fish are frequently called "anchovies"). Often filleted, salt-cured and canned in oil.
Sold canned flat or rolled.
Unopened for a year at room temperature. Opened, refrigerated for 2 months as long as the fish are covered in oil and sealed.
If you wish to eliminate the saltiness, soak them in water for 30 minutes and pat dry with paper towels. Use sparingly to flavor recipes.
hard-boiled eggs, garlic, lemon, olives, onions, parsley, pizza, puttanesca, tapenade
1 anchovy fillet=1/2 tsp anchovy paste