This is clearly not a question for the fish-allergic! We only deal with PA.
I went looking for anchovy paste for a tapenade recipe, but the only brand was something I wasn't sure of. Does anyone use the weird stuff? ;)
I have wanted to get this to make Bagna Cauda (wanting to do that and fondu for my Bday next month) . . .
I'll look at brand choices at Wegmans and see what I can find in next few days to even consider.
The brand you did find, do you recall name and the country source?
And if I had an Italian market, I'd likely look there as well -- don't know what you have available in your area.
This was interesting for starting info:
http://homecooking.about.com/od/seafood/a/anchovyselect.htm (http://homecooking.about.com/od/seafood/a/anchovyselect.htm)
Also, I see a brand on Amazon called "Crown Prince" that is Kosher.
Seems there is discussion in some places of glass jars vs flat metal tins & being able to see the meaty fillets in glass.