I've always passed on anchovies more than I should because opening a whole tin means a month of user's guilt. I have to stare down at dozens of fillets every time I open the fridge, deciding how to use them.
Now I can have all the great flavor without the commitment. A bachelor's anchovy dream.
Cleaned and deboned, here's a tin of 8-10 fillets of anchovies, fished from the Galician Sea and cured in northern Spain. Perfect for a Caesar salad. Or on top of a midnight egg-salad sandwich.
Anchovies are best stored refrigerated regardless of whether they're packaged in salt or olive oil. We store them that way here at Zingerman's. And while they're fine out of the fridge for an extended period (they won't go bad, as they're preserved and will last years), they'll lose their firmness more quickly at warmer temperatures.