I had a jar of anchovies I'd opened about 2 months ago. Following advice I'd heard elsewhere, I stored them in the cupboard at room temperature. They've been submerged in oil the whole time and they're salted as well. So now, two months later, can I use them to cook? If the answer is no, is that because I'll get sick, or just because they won't taste as good as they used to? Thanks!!