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1
Open tin and assess salt-to-fish ratio; rinse lightly under cold water if salt crust is heavy, using fingertips to remove excess without damaging delicate flesh.
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2
Pat dry with paper towels and arrange on a clean plate or parchment, separating any clusters gently.
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3
Use whole for dressing Niçoise salads and Caesar preparations; fillet carefully with a small knife if needed for anchovy paste or sauce work.
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4
Transfer to a glass container, cover with extra-virgin olive oil — Arbequina or similar mild varietal — ensuring complete submersion.
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5
Seal and refrigerate; use within 3 weeks of opening; can extend life to 6 weeks if kept submerged in oil and covered.
