Salt Packed Anchovies and Sardines
I use the anchovies all the time. They are great and last forever.
The large tin can take a while to go through so I will often split a tin with someone and keep my share in a glass jar.
I usually soak in warm water and then remove the fins and bones.
They melt really nicely into sauteed/caramelised onions and garlic. I will do this for chicken liver pate, meat sauces, vegetable sautes, etc.
I should use them even more, sometimes I forget I have them.
Looking forward to what others have to say.