I know there have been a couple of questions about this already but they tend to turn into comparisons of how to store anchovies in the refrigerator and that's not really what I'm looking for. I had a jar of anchovies I'd opened about 2 months ago. Following advice I'd heard elsewhere, I stored them in the cupboard at room temperature. So now, two months later, can I use them to cook? If the answer is no, is that because I'll get sick, or just because they won't taste as good as they used to? Thanks!!