re: I'm on the fence about trying anchovies. Help!!

I'd say the problem with most pizza joints in general is they don't give them a bath and pat dry first before it goes on your pizza. The ones we get most often are salt cured to preserve them, much like many other things, yet for some reason we don't wash the cure off anchovy fillets first, yet we wouldn't dream of it with anything else that we cure in salt, like smoked salmon, or gravlax.

It's already a very poignant flavor, but I'd say made much worse because of the brine remaining on the fillets when you consume them.