Salted anchovy
Canned & preserved
There are those for cooking, which are saltier and more intense in flavor, and those for eating directly, which prioritize firm, good-looking fillets with a balanced flavor. Within this latter category, quality varies widely. As a general rule, the finest examples come from the Cantabrian Sea (Engraulis encrasicolus) and, ideally, specifically from Santoña. Of course, there are always exceptions, but that is precisely why rules exist...