Do cured anchovies in olive oil need to be refrigerated after opening?
I cook with anchovies jarred in olive oil fairly often, and usually refrigerate the remainder in jar once I've opened it. Is the refrigeration really necessary or is the fish already cured enough in salt / sealed under oil that it can be left at room temp?
I always used to refrigerate them, and then all the Italians who came into my kitchen would ask me why on earth I did, so I stopped. We recently started refrigerating again because some superduper anchovies you would never cook with said to on the jar and my husband decided we'd better put the everyday ones in too. But really you don't need to unless you use them up really really slowly, which doesn't sound like your case.
These are the responses I was hoping for! I will not miss the process of warming up refrigerated anchovies to get them out of the hardened oil! Thanks.