Agostino ReccaSalted 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.

great anchovies, wonderful full flavor, generous amount in can and perfect for recipes that need dry salt cured anchovies, very happy with purchase

Fine product. Excellent taste. You haven’t know how to clean and prepare them. Top quality.

The flavor and versatility of these anchovies is incredible.For starters, these are not for eating right out of the can; they need a bit of a wash and soak to control the intense saltiness. Personally, if I'm going to be eating them alone or on tapas, I prefer to clean and debone them. Some people like the crunch of the little bones, so you should least give it a try to see if that's your thing.Here is how I prepare them:1) Open can and transfer all sardines out to a glass long-term storage container, lining container with salt & reusing as much salt from the can as possible.2) Take sardines out of container, put them in a little bowl, and gently run water over them for a minute or so. Then let them soak in water for 5-10 minutes.3) Dump the water and then add half-water/half-white-vinegar and let them sit for about 5 more minutes... although sometimes I do skip this step.-) This is the point where I will use them for things like salad dressing, or in other recipes where they get smashed up4) Get a small cutting board and carefully run knife up belly and down back and remove tail. Pull filet off one side, and scrape out entrails. Carefully remove backbone (I usually start from the tail as that starts a bit easier) and pull out any left-behind bones. This process takes me about 60 seconds per sardine.-) I love eating them here in tapas, but some think they are too salty so I generally do the next step5) Pack them in a nice olive-oil and let rest for a few days or longer (up to weeks or more, although mine never last that long)6) Serve up on crostini, with pickled peppers, with olives, with capers, or anything else you want.I uploaded a picture where you can see them in step 1, 4 and 5.

Have ordered this before, but this time it was not good. Last time it was whole anchovies packed in salt in a can. This time it’s disintegrated anchovies in a wet salty brine in plastic tub. They literally washed away when I rinsed them, leaving nothing but the bone. Was afraid to eat, requested refund.

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.

This item does not come in a tin can as shown online. It was in a plastic container that leaked through the lightly plastic wrapping. The order was ship together with a pair of shoes. That box got a bit of the leakage from the anchovies. It was very smelly being anchovies.