Anchovies, anyone?

[Clynch]

Great on Pizza!  Try in a deviled egg!!!

[ELY_M]

I think I like the ones in the jars better than the ones in the tins.   I have been buying anchovies in tins for years.   
I tried 1 jar of anchovies and they are good on pizza.         
I should try Ortiz brand.     

What are some good brands of anchivies these days in the US, 18 years later?  My favorite, Ortiz in the jar, is just stupid expensive at $17/jar now   
I've tried a variety from angostina to de cecco, the fancy jars and cheap tins, and they're all.. spiny, mushy, and rather uninspiring in flavor.  Feel like better quality is out there, will try the callol serats, haven't seen it before.
That said, try anchovies in oatmeal porridge with a little soy sauce and hot sauce, and a soft-boiled egg broken over it.  Mmmm.  Slice some avocado over it for extra bourgeoisieness.

[ELY_M]

this question for everyone in this thread. 

I am curious about which method of packing do you prefer?   
Do you prefer to get jar?  or go for tin? 

I found Ortiz brand in both Jar and tin. 
I am not sure if I should get jar or tin.       

btw, I love salty anchovies.   

[ARenko]

Jar would be easy to reseal.  What are the actually packed in?  Salt or olive oil?  If one is salt and one is OO, I'd get salt packed myself.

[nanometric]

I rarely eat anchovies. I love them on pizza, but only fancy ones, post-bake (call me spoiled). In terms of packaging, I prefer the little tins: easy to remove a couple of fillets, pop it into a ziplock and freeze until next use (completely encased in solidified olive oil). The jar makes removal difficult (or, I haven't figured out a good method as yet). I had the good fortune last year to buy a bunch of Callol Serrats at $6 a tin and am still working through those.

[TXCraig1]

this question for everyone in this thread. 

I am curious about which method of packing do you prefer?   
Do you prefer to get jar?  or go for tin? 

I found Ortiz brand in both Jar and tin. 
I am not sure if I should get jar or tin.       

btw, I love salty anchovies.

Jar.

[Elchimi]

I had the napoleon anchovies from can yesterday, can't really compare but they were good. I'll keep experimenting with it l, also just to salten the sauce with it

[fornoChico]

I love the little buggers.  I want them to melt into the cheese so you barely notice them

[Pizza-Face]

If you are really adventurous, get a can of Filipino sardines *in oil*. Soak these larger meaty buggers in tomato sauce or V8 overnight to tame them.
Really a great anchovy taste that's meaty good. Bust them up into pieces and keep the bones and distribute sparingly as they are *STRONG*! 

[Grease Wheel]

Tonight's pie is slated to be a "Good, More for Me" which is anchovies and green olives. Yet undecided if 12" thin or 10" pan. This is the brand we use, plump fillets that don't fall apart when handled. No flaw taste.

[jkb]

Pissaladière is my vehicle for anchovies.

[Grease Wheel]

Pissaladière is my vehicle for anchovies.

Baby, you can drive my car.

[aPinchOfThyme]

Pissaladière is my vehicle for anchovies.

damn.. that looks delicious!

[jkb]

damn.. that looks delicious!

Lots of room for riffing:

https://www.saveur.com/article/Recipes/Caramelized-Onion-Tart/