This little fish is a small, warm water relative of the herring, the anchovy is salted by fishermen and packers in the Mediterranean where it is a staple. The Italians, from one end of the peninsula to the other use these little, aromatic, preserved fish in almost any conceivable dish. While those in the south seem to use them with the same frequency they use olive oil, they also show up in numerous sauces, salads, and other dishes in the north.

These anchovies are whole salted fillets packed in salt and a touch of brine. Agostino Recca in Sicily is one of the most reliable producers of salted anchovies now being imported to this country; quality and flavor are both there in abundance. They are a bit more work this way, but the backbone and tail only take a few seconds to remove, and they only need to be soaked in cold water for about 15 to 20 minutes to yield their heavenly flavor, which we actually find less salty than oil packed anchovies. For true aficionados, this can is a real bargain.

Once the can is opened, keep the remainder, and all the salt, in an airtight container in the fridge where they will keep indefinitely.