Folk not familiar with the salted anchovies (and I've seen sardines
salted in the same way) will find that they are totally different from
those preserved in oil. I have found them to be much larger and they
need to have the central bone removed (or maybe I am merely fussy).
Then when they are added to the frying pan they instantly dissolve,
which means one gets their flavour throughout the dish rather than in
pieces.

BUT - and this is a big question I haven't resolved - having seen the
way they instantly turn into a mush it appears to me that they are then
no different from the contents of anchovy in a tube, which my wife and
I often use for flavouring. It is considerably easier to use and is
generally available here in the UK - whilst tins of salted anchovies
need some searching for.

Derek C
(Oxshott, Surrey, UK)