Anchovies. It’s a fish that doesn’t garner much affection. I suspect most people just can’t handle the strong flavor and/or odors that arise from preserving and curing the fish. It’s the basis of fish sauce found in most Asian markets–which depending on your tastes, will either be fantastically savory or revoltingly pungent. It’s also used widely in other condiments such as Worcestershire sauce and Caesar dressing. In Filipino cuisine, it is used for some bagoong (shrimp or fish paste) recipes as well as prepared fried or dried. The saltier the better!
In Western preparations, I’ve mostly encountered anchovies used very sparingly as pizza topping or salad dressing. But I’ve found anchovies most irresistible in a Sicilian pasta recipe.
I was all set to boil some mozzarella gnocchi last night when I realized that the gooey cheese paste that result