It’s the sausage no one asked for—anchovies meet ground meat in a bold, briny experiment. Packed with salty intensity and ...

Generally, anchovy paste can last for a while in the fridge (Theoktisto recommends up to six months), and salt-packed anchovies can keep in there for a few months, too.

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It seems the heat wave has come for fancy tinned fish.

Anchovies are on par with salmon and tuna as one of the fish with the highest amounts of omega-3s per serving, and are a good source of protein, niacin and vitamin B12.

Anchovies tend to have a much stronger flavor and intense saltiness, so while you can use sardines in a 1:1 ratio in a pinch to sub in for them, the same cannot be said of the reverse.