I have been a happy and devoted user of salt packed anchovies for some years. Never have seen what I found today, though. I buy them in an 850g tin (Rozzoli brand this time), and after opening store it in refrig, using the plastic top that comes with and putting plastic wrap under it. Never gave a second thought to keeping them that way for many months until used. This time however, I found tiny red spots on the unused fish, not fuzzy like mold usually is, but rather shiny and rounded in shape.
I hesitate to use them in a dish--red stuff says stay away to me. Anyone else ever have this experience or an idea as to what this may be? Attempting to attach attempts at photographing anchovies and their hangers-on.