1) Oil-packed, bottled Napoleon anchovies. Top 1/4 of the fishes sticking out of the solidified oil.
2) Joyva-brand tahini, the kind the comes in the squat metal tin with a plastic lid.
Cleaning out the fridge, and don't remember how long either have been in there. Probably 3-6 months. Both smell fine. Neither has any storage information or dates on the product or on the company website. Thoughts on how long is too long? Thanks in advance.
Thanks, folks. That's about what I thought, but frankly (and rather embarrassingly) don't have a really good understanding of the causes and signs of things like botulism, other than the fact that they thrive in anaerobic, oil-based environments. I usually just rely on a spotless kitchen, avoiding cross-contamination, lots of hand-washing, good refrigeration habits, and not buying more than I can use in a relatively short period of time unless I know for a fact a product keeps forever. Obviously dropped the ball on that last part this time. Anyhow, thanks again. Anchovies on crackers here I come.