Not a big fan of anchovies... like stinky fish on pizzas. Did buy a small can to put together muffeletta olive sala recipe from "Ciao Italia". Basically a spread of green/black olives, onions, garlic, pulsed in food processor till chunky but spreadable. Recipe called for anchovies & Marianne Esposito said they were "essential"... something like 5-6 fillets. I added them one at a time and didn't get ANY of that fishy taste I do NOT like. Have a feeling that the "trick" to avoiding the fishy taste is to use them IMMEDIATELY after opening the small can??
A little OT... sardines!?! My Dad liked them on occasioin in his lunch for work. I was in charge of packing it, back in the day that you needed that little "key" to open tin. Wanted them OUT of can and into another container so he wouldn't have to contend with potential key problems. He liked them in mustard, along with a few slices of buttered bread.
I NEVER liked them, though the mustard was enticing. MANY years later, saw the same kind (wanna say Underwood brand) and decided to see if my taste had changed... NOPE, still don't like them.
Use them in salads, on crostini, pasta dishes, pizza topping, sandwiches, an ingredient in tapenade. Depending on how well you and your guests like them, a few can go a long way. They aren't usually the principal component in a recipe but they do play a wonderful supporting role.