Fresh Anchovies from Italy - Whole Anchovies for Pizza, Pasta, and Salad - Salted Anchovies in an 800g Can (Pack of 2)

Not everyone loves anchovies and mostly because if they try some on something like pizza it is almost always those lousy tinned ones from Morocco (although I have been to a pizzeria where the used top quality anchovies from Sicily but they cost ). I love anchovies , love em on pizza (not every pie I eat) and love them on Caesar Salad made in my home and sometimes sauteed in pan when making some dish or another where they melt away and impart that intense umami flavor in the end dish. These anchovies are among the best you can get to buy here but you need to work for them if you want to enjoy them. Anchovy fillet for fillet they are super tasty after you thoroughly clean them and rinse them several times in changes of water or use milk. After my first purchase I am pretty good at cleaning the whole anchovy and getting 2 lovely fillets. 30 minutes rinse time (changing water 3 times) and drying completely and YUMMY. When my package arrived today I immediately opened and picked out about 10 fishes , many a really nice size and then packed the remainder of tin in a Ball jar with the salt content from tin covering the anchovies and these babies will last over a year in fridge,maybe longer as long as salt covered fully. Shipper sent out tins best by sometime in 2020 so superb freshness too.Keep in mind while tin is 800 grams your actual fish content is way less at 600 grams which gets reduced even greater once each fish is cleaned fully but quality is there. So unless youre lazy or dont care about cost these are a great buy for any anchovy lover.!!!!!

Although it's not clear from the photo, at this point, the anchovies come in a resealable plastic can, rather than the former metal one--a great improvement for consuming them over a period of weeks. The anchovies are thick packed in salt and have heads removed, although spines and intestinal tracts are still there. With a little practice, slicing the ventral side carefully with a sharp knife, opening up the abdomen, and pulling out the spine (the guts come out with it), and rinsing the salt load off under running water gives you a much better anchovy than the typical "canned in oil" type. Once they're thorough rinsed, soak all the anchovies you've prepared in milk for 15 minutes (which further dilutes the salt remainder), rinse again, and serve. I recommend dredging them through olive oil and presenting them on toast.

I have ordered these anchovies before. 3 cans were great. 2 of them (1 of the 2 i ordered last) was bad. The anchovies disintegrated upon cleaning them. A lot of money right down the drain. But like i said only 2 were like this. The rest are great. Love anchovies and will reorder.

Good quality fish

So, I buy/paying for the two pack and end up getting one. I have to call Amazon and they rectified it. But technically, it should not have happened. Good anchovies though.

These may not be for the casual weekend cook. There is prep-time and adventure into new and totally different flavor profile from "packed in oil" anchovies. The time is well worth the effort.

JUST REPACKED THIS TIN-FULL INTO A REFRIGERATOR CONTAINER, USED 4 WITH SOME GARLIC AND RED PEPPER FLAKES AND OLIVE OIL AS THE BASE FOR A QUICK PASTA SAUCE. THE ANCHOVIES WERE FIRM AND EASY TO FILLET. THE FLAVOR WAS EXCELLENT. SALT IS PINK. VERY GOOD PRODUCT.

I hate to give this only two stars, because maybe it's the best of what this is. I read that other reviewers eat them without removing the bones. I tried that and it was awful. I chewed and kept on chewing until the bones became like a mouthful of straw. I thought the spine bones would be soft... nope. Also, the fins are still attached and those bones are like cat claws. After completely destroying the first anchovy trying to remove the spine and fin bones, I got slightly better at it and was able to taste the anchovy meat, and it was excellent. But, the best speed I could get was a full minute to de-bone each anchovy and still retain most of the meat. If someone has a simple way of removing the bones, or even softening them to make them edible, I'd like to know what it is and if it works for me, I'll post an update.