Salted Whole Anchovies, 800g

First of all, let's get this straight - these are SALT-PACKED WHOLE ANCHOVIES - exactly as the name says, these are anchovies packed in salt. They are whole (except for the head and guts) - which means that they have bones and skin. They are packed in salt - if you try to eat them straight out of the plastic tub, it's going to be like sucking on a salt-shaker. A salt-shaker with bones. But, if you take the time to prepare them, they add tons and tons of flavor to what you may be cooking. What I like to do is take an anchovy out of the tub (the resealable plastic tub is far better than the metal can that they used to come in), scraping off and leaving in the tub as much salt as I can. Then, under cold running water, I strip the filets off by running my thumbnail down the spine from the neck opening to the tail. Rinse each filet, and they're ready to use. Some people/recipes will soak the filets in oil, water, milk to reduce the saltiness and fishiness even further, but I usually just use them as-is. Wonderful cooked into a pasta sauce (saute in olive oil until they fall apart), put on pizza, added to a caesar salad dressing, or even on cold thickly buttered toast. Yum! The only brand that I've been able to find locally after much searching is this Agostino Recca brand, and they've always been delicious. These from Amazon are no exception!

This is no longer a reliable product. The anchovies are packed in salt. The first can ordered many years ago was packed in solid crystalline salt. Delicious, and stable in salt in the refrigerator for years. The second can found the fish to be swimming in a brine solution, disintegrating and inedible. The third can, ordered in hope that this was a one-off problem, and in happy memory of the first can from years ago, arrived with fish swimming in a soupy salt solution. Not so bad as can two, but hardly edible. At $20 per can my interest in continuing to gamble is gone.

The best quality

Delicious if your an anchovie lover definitely get just be aware LOT OF WORK must rinse in cold water a couple times before eating and cleaning can be a little time consuming

I used to buy this brand years ago and found them outstanding for melting in to pasta sauces and adding a light, salty anchovy taste. Yes, you do have to filet them and rinse them thoroughly of the salt but they were definitely always above average. Sadly, this can of anchovies seem tough and they don't melt as well as they used to. I find it hard to filet them thoroughly which never happened before. My guess is they are quite old but that is only a guess and should not be taken as fact. I probably will not buy them again.

extremely disappointing. although they are whole fish, not just slim fillets, they were packed in coarse salt with no discernible olive oil. i had to scrape off almost a half cup of salt into the trash, then rinse the fish several times, then decided to soak them overnight in water. i like salt but these are almost inedible straight from the can unlike fillets in oil. obviously these will not keep nearly as long as the fillets in olive oil i usually buy from a local food wholesaler. they are more like fresh fish and have a strong fish taste to them rather than the pleasant mild anchovy flavor that goes so well on crackers with or without cheese. these will have to be used only for cooking. will have to freeze them in individual packets of 3 or 4 fish each. i've wasted scarce money trying to save a few pennies. live and learn.

The flavor and versatility of these anchovies is incredible. For starters, these are not for eating right out of the can; they need a bit of a wash and soak to control the intense saltiness. Personally, if I'm going to be eating them alone or on tapas, I prefer to clean and debone them. Some people like the crunch of the little bones, so you should least give it a try to see if that's your thing. Here is how I prepare them: 1) Open can and transfer all sardines out to a glass long-term storage container, lining container with salt & reusing as much salt from the can as possible. 2) Take sardines out of container, put them in a little bowl, and gently run water over them for a minute or so. Then let them soak in water for 5-10 minutes. 3) Dump the water and then add half-water/half-white-vinegar and let them sit for about 5 more minutes... although sometimes I do skip this step. -) This is the point where I will use them for things like salad dressing, or in other recipes where they get smashed up 4) Get a small cutting board and carefully run knife up belly and down back and remove tail. Pull filet off one side, and scrape out entrails. Carefully remove backbone (I usually start from the tail as that starts a bit easier) and pull out any left-behind bones. This process takes me about 60 seconds per sardine. -) I love eating them here in tapas, but some think they are too salty so I generally do the next step 5) Pack them in a nice olive-oil and let rest for a few days or longer (up to weeks or more, although mine never last that long) 6) Serve up on crostini, with pickled peppers, with olives, with capers, or anything else you want. I uploaded a picture where you can see them in step 1, 4 and 5.

I really love anchovies already... but since I purchased this can, I find a way to add them to my savory cooking every day. I love umami - and cooking these into any sauce (even macaroni and cheese) kicks everything I make up a notch. I do pull the spine out, and melt them in the bottom of a pan before combining with other ingredients. These are a healthier size anchovy than the tiny ones you might be used to in small flat cans from the grocery store. Another reviewer prepared me for the small chore of removing them from their salt pack and recommended transferring them to a jar, after rinsing off. I accomplished this by dumping them carefully into a colander and immersing into a sink of cool water and leaving them to soak a few minutes, shaking, and then soaking again to loosen the salt. I didn't want to break them or "melt" them under warm, running water. Once in a jar, I topped off with olive oil, but you could use sunflower too. I store in the fridge. Worth the slight effort. Give these a try if you love umami, or love anchovies. Amazing!