There may be some here who do not like anchovies 
but I’m certainly not one. I like them semi-preserved in salt (what most people think of as “anchovies”) and preserved like sardines and as boquerones.
Slow Food East Bay is holding an anchovy workshop, which I would be doing if I were in the area:
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Delicious
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I always ask for extra anchovies on my Caesar salad
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Head to Cantabria - reassuringly expensive though.
Been adding them to my pasta dishes, adds such a nice background flavor even in small amounts
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Great variety of anchovies in various preparations here (stock availability varies, hopefully not terribly impacted by tariffs). I recommend the Olasagasti Anchoas a la Donostiarra.
They work great in braised beef dishes also. You would never know they are there but miss them when they don’t go in. Beef stew is way better with a few added.
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Love them on my east coast pizza.
A pork roast recipe I like uses them in the paste applied to the roast. Love 'em.
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Absolutely this.
And - pissaladière
And - key component of a great dressing (with shallots, capers and parsley) for salmon and smoked haddock fish cakes - Gordon Ramsay recipe.
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I love the concept and have been doing this for years. Although, I have switched to fish sauce which I believe gives equal or better results and is easier to have on hand for use in desired quantities.
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I’m curious. I’ve never seen anchovies un-filleted. Those look more like sardines to me.
Definitely a different species, and if you have eaten them fresh you will have noticed a difference in flavour/texture between sardines and anchovies.
I prefer fresh kippers.
I learned recently that herring can be sold as “sardines”, at least in the tinned fish world. It pays to read the species listed on the label.
Well, they are filleted. Those are pickled white rather than cured, like boquerones, which are quite definitely anchovies.
Not “pure” anchovies, but I have really liked the fried anchovies at Hog Island Oyster in SF. Given that generally anything fried can taste good, these were not heavy and tasted fresh. They are not always on the menu. Only in season. And, I love anchovies on pizza. No one else in the family does though.
Fried anchovies are another level of delicious.
I’ve recently discovered that if you take anchovies that have been packed in oil with added garlic (or even some chillis), drain off most of the oil (maybe retain for something else) and put them in a blender for a few seconds you get the most scrumptious “paté” which goes beautifully on freshly warmed pita bread.
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Yes, this is a classic mistake many do when they try to make the Swedish Jansson’s Temptation Link, that has gained some international traction in the last decade. The recipe calls for ‘Anchovies’, but they’re actullay not, they’re pickled sprats/herrings - they are just called ‘Anchovies’ in Swedish. It completely changes the dish’s intention if you use Mediterranean anchovies.
For Jansson (which I recommend), this is the right thing to buy:
But I do share your love for anchovies! Such beautiful little umami-bombs. No wonder the Romans used the fermented liquid in the form of Garum on everything - it’s like Asian fish sauce, you can have it in pretty much anything and it adds a boost. Nature’s own MSG! 
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