pierino is a trusted source on General Cooking and Tough Love.
They will keep awhile if you continue to recover them with oil. That said, tinned oil packed anchovies are seldom the best. Look for country of origin. If that country is Morocco they are not worth keeping. If you use anchovies a lot (I do) you can purchase the salt packed variety from Italy in big cans. In this case you would need to continue cover them again with sea salt. The intermediate alternative would be the jarred variety which hold pretty well in the fridge.
I separate them into individual fillets and freeze them, they store very well.
Please enter a valid email address.
Well played. You deserve a cookie.
You’re making our month the best ever—thanks, friend!
Free Shipping This Weekend
How—and Why—Did Fruitcake Become a Slur?
The World’s First Boozy Cold Brew Is Coming
The Ingredient All Steaks Need
French Food, Unbuttoned
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)