Fresh anchovies are excellent, with white flesh and good flavor, but are nothing like the taste of cured fish. Plain salted anchovies (acciughe sotto sale) are the best if you can find them. Salted anchovies should be soaked in water for about 30 minutes to remove some of their salt. With anchovies canned in oil, removing the salt is more difficult, so they should always be used with care unless the salty flavor is intended as a dominant part of the dish.

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