If a menu calls for anchovy fillets, this refers to either canned fillets or salt-packed fillets unless otherwise indicated. These you can treat as roughly equivalent in taste, and interchangeable with anchovy paste, using the following equivalents:

• 1 canned anchovy fillet = 1/2 teaspoon anchovy paste.
• 1 teaspoon mashed anchovies = 1 teaspoon anchovy paste. (However, the paste has added vinegar and spices, including salt, but is milder in actual anchovy flavor.)
• One 2-ounce can = 7 to 10 fillets.
• One 2-ounce can = 3 tablespoons mashed anchovies.

We also advise the following treatment methods:

• If on a low-salt diet, or when using anchovies as a flavor enhancer, you can omit salt entirely from most recipes that include any form except fresh anchovies, since anchovies are naturally salty when canned or (needless to say) salt-packed.
• Soaking anchovy fillets canned in oil in a little milk for 10 minutes, then draining and patting them dry, will mute their intensity. Discard milk or give it to your cats.
• Salt-packed anchovy fillets should be soaked in wine vinegar for 10 minutes and then drained to desalinate them.
• When using canned anchovies, remove the leftover ones from the tin, curl them into rolls, put them in a small jar, cover them with extra-virgin olive oil, and refrigerate.
• Reserve the oil from canned anchovies, and the marinade from marinated anchovies, for use in sauces, dressings, soups, stews, and other dishes.