Something fishy going on?

C asked for a Chicken Caesar salad for supper so I was in the Italian deli on the corner getting a block of parmesan, lettuce, hand-pressed olive oil and it occurred to me they might have anchovies. Now as far as I'm concerned, anchovies are delicious brown salty things that the kids scrape off their pizzas and reject, but these are not.
Luckily I bought a tin somewhere else as insurance because these tasted nothing like 'real' anchovies. Not so much salty as vinegary.

What I wanted to know was what process is applied to these to make them brown and salty and tasty?

So I looked it up and the answer is - salt. Doh!

* yes, I didn't like the earlier attempt at this. *

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