Maybe the hardest thing about cooking with salted anchovies is finding them in the first place. Check your local Italian deli or the deli or cheese department of your local fine grocery.

Use oil-packed anchovies for blending into salad dressings and bold pasta dishes, and try delicate salt-packed anchovies to bring briny, savory depth to herby sauces and lightly dressed pastas.

On a sudden impulse, I bought them all. Real anchovies, the ones that have been packed in salt to last, are an essential flavoring, the garlic of the sea and much better than the oil-packed.

There are oil-packed anchovies, salt-packed anchovies, water-packed anchovies, and anchovy paste — plus, boquerones, or marinated white anchovies, which are packed in a combination of oil and ...

When choosing a tin or jar of anchovies, Roman said to make sure the anchovies are oil-packed, salt-cured anchovy fillets, not brined, pickled or whole anchovies. The former is the most common ...

Locals reenact the arrival of 17th-century ships in l'Escala, as the Catalan town celebrates the Festival of Salt and the Anchovy. Dinner, served on the beach, features bread smeared in tomato and ...