Anchovies can be a bit divisive; not everyone thinks they like them. That’s perhaps because they know really cheap anchovies, which can be challenging: incredibly salty, very strong. Good anchovies, however, are special. In a tin, that’s where they are best; salted, preserved in oil.
It doesn’t matter whether you’re eating them on a hunk of bread with cold butter, or laying a couple across a pizza; melting a few into a sauce to toss through pasta with garlic, or in a salad. Nice anchovies add the most amazing flavour and punch to a plate of food.
