Whole anchovies in spicy brine are sprats matured in a spiced brine.
The whole anchovies can be used in recipes, where the whole fish is blended and boiled, e.g. in sauces or liver paté. You can also fillet it and use it as boneless herrings.
TIP! How to fillet an anchovie: Remove the head, cut the belly open and trimm the fish. Peel off the bones as well as the skin, and the fillet is ready to use.