For jarred anchovies I go with the ones packed in Spain and Portugal and also Sicily. For the large cans of salt packed anchovies Agostino Recca is a good brand. These still have the spines in them so there is a little work required. Once you open the can you have to recover the contents with coarse salt and refrigerate but they last a really long time. My all time favorite anchovies are boquerones from Spain. These are white anchovies that are pickled in vinegar. They are a game changer for 'choviephobics.
That's what a chef friend of mine told me to do some years ago. Phew what a relief. Those little critters were getting expensive because I kept throwing the leftovers out.
If you're concerned about losing them, you can freeze them. A user-friendly way is to remove them from their container and lay them out individually on a plate. Set the plate in the freezer. When frozen, store the anchovies in a plastic bag.
The "cheap ones" that bigpan is referring to are what I think of as "pizza anchovies". They are typically tinned in N. Africa, heavily salted and then sealed. These are the ones that people who hate anchovies hate. Expose your mates to good anchovies and you can change their minds.
And I'd say longer than 3 weeks. Assuming you mean the ones in oil, StillTasty.com gives them 1-2 months (opened, refrigerated). The salt-packed ones would be longer.
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