Grandma brought home a big can of anchovies from an Asian market

[EFerrari]

and they are totally different from the little oil packed salty filets I'm used to. The can is open. Now, what the hell do I do? They're dry but not dried, about half again as long and not salty.

LOL

[yellerpup]

1. You could put them in a sterile jar and cover them with oil

and a little squeeze of lemon and use them as needed. I'd probably pulverize them and add them to sauces, caponata, etc. They'll last a long time.

[Lucinda]

2. My exact thought!

Great minds...

[yellerpup]

5. Hey Lucinda!

Hope you're feeling good today!

[Lucinda]

8. Mostly faking it!

But there is a little bit of "better" under the facade.
Thankie. ?

[EFerrari]

3. What kind of oil?

I love anchovies but have never seen them so naked before. lol

[yellerpup]

4. I'd use olive oil and keep them refrigerated.

They're cute naked, aren't they? LOL!

[EFerrari]

6. I'll try it! Will they get more salty that way?

I tasted them last night and they tasted a little like scrambled eggs for some reason.

[yellerpup]

7. They'll get more salty if

you slip a pinch of salt into the OO. Never had anchovies that tasted like scrambled eggs before... That's different!

[EFerrari]

9. Imagine my surprise.

lol

I'll try it and will look at the can (if I can read it) to see how these were prepared.

[yellerpup]

10. Good luck with that.

When I shop at the local Asian food emporium I find that most of the instructions are in, like, a totally different language! I like to try all different types of special ingredients but the instructions on the package are often indecipherable. Makes for adventure!

[csziggy]

11. There is a neat Swedish recipe that calls for anchovies that are not salty

Mr. Janssen's Temptation

Ingredients

10 large potatoes - peeled and sliced thin
2 onion, peeled and sliced
20 anchovy fillets, drained and brine reserved
1 1/4 cups cream
2 tablespoons bread crumbs
2 tablespoons butter

Directions

Preheat the oven to 475 degrees (225 degrees C).
Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter.
Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.

The original recipe probably called for Swedish anchovies which are not what you have:

Swedish anchovies are not anchovies at all, they are sprats, or what we most commonly eat as whitebait when they are fried. These, too, are small, silver-bellied and blueish-green on the sides, not unlike their Italian equivalent. But their fate is a spicier one, and sweet rather than salty: they are layered in a barrel with sugar and numerous aromatics, where they lie for three to four months before being filleted. Many years ago, the Swedes named this product ansjovis, or anchovy.
http://www.independent.co.uk/life-style/food-first-catch-your-anchovies-1295644.html

I've made this dish once and had no anchovies to use (the can I had exploded when I tried opening it!), and it still turned out fabulous!