I'm a fan of cured anchovy fillets, but this can of salted anchovies baffles me.
I have scraped off the salt and can chop the fish into a stew or sauce. The bones are crunchy.
The flesh is too soft to slice off a fillet.
It will take awhile to use up the four layers in the can.
Any suggestions from someone familiar with Calabria or Sicilian dishes?
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