Most home cooks are familiar with oil-packed anchovies. Ortiz has been one of our go-to brands for years. However, though the salt-packed version is less common, they're the first choice of many professional chefs. Basically, the final step in preparing the anchovies is left to the cook, making for a meatier texture and a sweeter, cleaner flavor.
Preparing them is not difficult, though it might take a little practice at first:
Carefully remove the anchovies from the package.
Rinse them off under running water, then put them in a dish of water to soak for 15-30 minutes to de-salt them a bit.
Gently open up the anchovies with your fingers so they butterfly, and lift out the spine and bones. They should come out pretty much in one piece.
Rinse lightly to tidy them up, then lay the fillets on a paper towel to dry for a few minutes before using them.