There are a variety of dried anchovy sizes. The different sizes are used for different things/cooking methods.
Large dried anchovy is used for making broth. When using large dried anchovy you need to remove the guts or it will be bitter. You can keep the head or throw it away. Some people keep the head but remove the guts from the inside of the head before it, which can be a tedious task.
The reason some people decide to take that extra set in cleaning and keeping the head is because the anchovy head has some known health benefits.
It is up to you and what you want to do prep wise but always remove the guts.
Medium Dried Anchovy are used for broths, braised foods, and or seasoned as a side dish. Depending on how big your medium sized anchovy are you may or may not want to remove their guts before using.
Small Dried Anchovy can be eaten whole without removing the head and guts. It is used for side dishes stir-fried and seasoned.
No matter the size of anchovy, make sure to store them in the freezer and use them ideally within a year.
Before using your dried anchovy you need to prep them by removing the guts and toasting them. To toast your dried anchovy, take an un-oiled pan and turn it to low heat. Lightly toast the dried anchovy, this removes any natural fish smell and helps to dry the anchovy further. Then take the dried anchovy out of the pan and place it into a sifter. Then shake the dried anchovy in the sifter to remove any small particles (which would otherwise end up in your broths or recipes) and now they are ready to use.
