Agostino Recca 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.

I finally found real salted sardines.

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.

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!

taste = extremely 'fishy' not in a good way - texture = dry and old, after soaking and soaking, many change of water..couldn't be revived in a eatable way ! I have eaten anchovies all my life, fresh and canned in olive oil, also canned in salt in the (italian) store - but this shipment is horrible waste of money because must put the while mess in the dump - couldn't return or give away ! value $ ZERO !

For Caesar or Nicoise, the cat's pajamas. My Italian friend suggested on pizza, owing to their milder flavor profile, that I cook the pizza first and add the anchovies on after baking. The pizza's heat will then warm them a bit, but no flavor will be lost. I have yet to try this, but will do so. Who knows? I may even report back.Cleaning the anchovies is pretty easy, especially if you've dealt with other fish. Look on YouTube for instructions. Kenji has some on SeriousEats, as one possible source.

I guess they were what I should have expected but I didn't pay attention. Quite large, probably should be soaked in several changes of clean water, then filleted and the tails removed. I ate a few but decided too much trouble and discarded the remainder. I think my next order will be anchovies in olive oil.