Can anchovies be successfully frozen and if so, what's the preferred technique for maximum storage life.
My reason for wanting to know is that I was fortunate enough to get about a 3 lb. box of them from a wholesaler via my friend who owns a restaurant. They're from Chile, are whole and in olive oil. I'm lead to believe thy'll last a long time in the fridge, but doubt long enough for me to consume the entire box, so would appreciate any tips, and thanks.