Salted anchovies can always be found in the larders of sea-going folk. The anchovies must be recently fished and not frozen, as they lose their taste. Eat them with slice of toasted bread with vine tomatoes and drizzled with the oil from the anchovies, or accompany with an escalivada (roast vegetable salad), beans with green onions and olive oil, etc. And don’t throw out the bones! Soak them in milk for a few minutes, dunk them in flour and fry them in hot oil. The best time for making salted anchovies –although it can be done all year round– is from May until the end of August, when these fish have a higher oil content and are at their most delicious.