A few months ago I finally got around to trying sauteed garlic, anchovy, and breadcrumbs as a pasta sauce. I used tinned oil-packed anchovy and the dish was delicious. I put the remainder of the tin in a plastic container in the fridge. The next day I decided to make another portion....HORRIBLE fishy taste on the second go round. It was like pasta with cod liver oil. The dogs loved it. Then I read somewhere on CH that once the tin is opened, the anchovies get fishy. Is it the chilling that changes them?
I imagine that anchovy paste doesn't need refrigeration and that this won't happen, but paste is not sold in nearby supermarkets. Is there any way to prevent the unpleasant change in tinned anchovies? I am cooking for one, so I can't use them all at once, even though the tin is small.