I'm going to take some advice read here and buy a jar of Spanish or Italian anchovies packed in a glass jar in olive oil. Once I open it (and put it in the fridge), about how long will they last? Just trying to get a sense of how many things I should make with anchovies, how quickly. Thanks.
(And I think I'm going to start an anchovy farm that sells them in twos or fours.)
It's lighter than nonna's—but tell us about hers, too!
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