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Fresh, they are nice grilled, or dusted in flour and fried.
fillet them and marinade in lemon/garlic/parsley.
Or the salted ones are nice in a sandwich with loads of rocket.
The reason they get too salty is, although preserved they should be kept in a fridge and be good quality.
What do you pay for anchovies?
Here they got from around $1 a tin to $20 for the top grade ones.
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