I bought a tin of these a while back to add to an Italian pasta dish, although I still haven't got round to eating them. How do other people like to consume anchovies?

Also, how many fillets per person? I hear they're pretty rich and salty.

I bought some recently as I'm trying to expand my fish eating

I had some with a salad but they were far too 'fishy' for my taste and I moved on to try something else...............

As to numbers, I put the whole tin on my plate as once you've opened it you've gotta use..............I imagine they would stink the fridge out if you put unused ones in there.........

Might be better getting the ones in jars that you can just take one out and shut the jar ............

I heat them gently in a saucepan, mash them then add cream and pasley for a pasta sauce.
They're also nice on a pizza or cheese on toast. I also use them to 'boost' the fishyness in fishcakes.

Old joke...What's the worst smell in the world?

This is the pasta recipe I use them for.

Spaghetti puttanesca

Nigel-slater-classic-recipe-spaghetti-alla-puttanesca

I can eat a whole can/jar as they are. Love them.

Same here! Great with a bit of homemade crusty bread.

Make some small cuts in a leg of lamb and stuff each with an anchovy fillet, a couple of slices of garlic and some rosemary.

Isn't that a Heston tip? I love anchovies but it sounds disgusting!

As posted above they go great in a puttanesca sauce. Also nice adding tuna filets to that dish.

I started a thread about them before
http://forums.digitalspy.co.uk/showthread.php?t=1368319
Some ideas in there.

Here are some of the recipies I did

I buy the ones in a jar in brine. They keep for ever in the fridge.

Or you can freeze the tin (or remove them from the tin and freeze them).
Just hack off as much as you need.

I am so trying that one day next week.

It's nice but packs a punch.
btw, it doesn't say it in the link but it is an Elizabeth David recipe.

Anchovies are pretty pungent if you eat them raw, I hated them for years because I thought this was how they were in everything!

If you cook them down though, in sauces for example (as others have suggested here), they virtually melt away, and you don't realise they're there. They just add an extra depth of flavour to the food. And then they're delcious! I love them now since discovering them that way.

EDIT: I'd also only use a couple of fillets per dish... a whole jar is a tad excessive!

They are awesome. I even add one or two to such dishes as shepherds pie!

I don't know what it is but they just vanish and leave you with a deep rich flavour - not fishy - just delicious. Can't describe it.

I use them on pizzas.

Think I'll give them another go then.............but not eat them raw !

I eat a lot of veg stir frys............would they add another level to the usual ginger/chilli/garlic ?

I often stir in a fork full of Pataks Chilli Pickle which is damned hot if you eat it as a pickle but stirred in to a stir fry or curry just gives a marevellous background flavour.............could maybe try anchovies as an alternative to that.............

I've put Anchovies (Jar) on my list.................

Yes, they would be an alternative to using shrimp paste or fish sauce

They make a great Marinara sauce! Basically it's a tomato sauce with chopped anchovies added - they dissolve to form a really tasty sauce. Good with pasta or on a pizza base.

My local supermarket didn't have any in jars so I bought a tube of anchovy paste..............had some at lunchtime in a vegetable stiry fry

Very nice indeed.............made a nice change from my usual stir fry background flavouring of curry powder and chill pickle

Could go well as a flavouring in home made soups ?