I love anchovies. I made buttered toasted French bread topped with anchovies and a poached egg a few weeks ago. It was great!
I liked pickled herring but sort of OD-ed on it a long time ago. I might try some with sour cream again and see how I like it now. Can’t stand sardines, one of the very few foods I can’t tolerate.
Yay (?), I get to tell another fish story from my past.
When I was in first grade, I loved sardines on Ritz crackers. My mom, loving parent that she is, sent me to school one day with sardines and crackers in my lunch box. We usually ate outside on the playground when the weather was good, so no problem bothering anyone else with my food (or more likely them teasing me about my weird food; I have another story about bulgogi for that). I couldn’t quite finish the whole tin, though, so I decided to save the rest for later and put them back in my lunch box.
The teacher hunted down my lunch box a couple of hours later as the smell slowly permeated the classroom. My mom was asked not to send me to school with sardines again.
Yes, but SWMBO forbids putting anchovies on my pizza. Just cooking the on my slices imparts the taste to her slices. 
With all due respect, you are … wrong. Leftover pizza is a mouthwateringly delicious breakfast. (Also, more than once in my life I have conceded to the indignity of getting a pizza with anchovies on only half, which may be culinarily disturbing but which can solve some social problems.)
Also, anchovies are great because umami.
I assume that you keep the oil from your jars/tins of anchovies for drizzling over things like anchovy deficient pizza slices?
Well, there is the problem! You never put them on till the pizza comes out of the oven and cools a little. Cooking ruins them.
I agree, although I’m more partial to putting on a few dashes of a good, high vinegar or citric acid hot sauce instead.
I disagree.
But on the other hand, I like eating them from the tin.
Anchovies! Yummy! Apart from pizza topping, they’re wonderful in pasta sauce. I still remember the first time I had pasta Puttanesca.
And a few days ago I found a tube of anchovy paste. Mix some with a little butter, spread it on toast, put a slice of cheese on top to melt in the toaster oven–a quick anchovy cheese toast fix.
The ancient Romans were supposedly big anchovy fans. Somewhere in my recipe files I have a NY Times clipping of a recipe for lamb with rosemary and anchovies that according to the article originated two thousand years ago.
Anchovies in caesar salad- yes! On pizza? Well, okay, but the smell will flavor everyone else’s pizza.
I occasionally like sardines on toast or crackers.
Hence, SWMBO’s prohibition.
Huh???
SWMBO prohibits me from A) Ordering a pizza with ½ anchovies; and B) Putting anchovies on my half of a pizza when I make one at home.
After unhappily eating cheese or veggie pizza that was swimming in pork grease from the pepperoni and sausage on Mr. Legend’s side, I heartily approve her prohibition. We solve the problem by ordering separate pizzas from the two places in town that sell tiny pizzas that serve 1-2 people.
As for canned fish, we had workmen here remodeling our bathroom for the past two weeks. They always ate their lunches out on the porch, although I’m civilized and invited them to come eat inside. This past Tuesday, one of them asked if I had a can opener he could use, and I showed him where it was; he and his co-worker opened cans at lunch for the rest of the week. Mr. Legend saw our food-mad cat dancing around the co-worker as he was opening a can one day, weaving between his feet and reaching up to the counter (he’s a very long cat), just like he does when I’m getting his food ready. When Mr. Legend passed them on the porch at lunchtime the next day, they offered him a sardine.
I’m not sure if they were joking or not - don’t canned fish come in pull-tab cans? But if they really were opening cans of fish all week, I don’t think they realize how lucky they were to get out of the kitchen without being mugged by a cat!
I’ve had anchovy pizza a few times, and the first was - are you ready for this? - from Domino’s when I lived in my old town. We ordered pizza one weekend day, and another pharmacist ordered one with anchovies because he knew he could get it there. The local Domino’s doesn’t offer anchovies, because they don’t have enough demand for them.
My dad (RIP) loved sardines but had to give them up, or at least not eat a whole can in one sitting, after he developed gout.
I like rollmops and maatjes.
But as for pickled fish overall, Cape Malay pickled fish outshines all European-styled picked fish. Curry spices and battered fish make it distinctly different (And superior!)
Smoked and dried fish, usually snoek, is a big local tradition. I grew up with a butterflied salt snoek hanging on the kitched door, that you could cut little strips off of if you asked nicely. Replaced every couple of weeks by my uncle, who captained a fishing boat.
Used to also eat our traditional dried mullet, [bokkoms](Bokkoms - Wikipedia), before they became unsustainable.
Portuguese-style sardinhas assadas are also a thing in my family. Usually after the annual sardine run, visiting family in Durban.
She Who Must Be Obeyed?
I sometimes make a quick pasta sauce by just dumping a tin of anchovies into a hot pan, sauteeing some chopped onion, green pepper, and garlic in the accompanying olive oil, and then stirring in some crushed or diced tomatoes. Yum! 
And you can’t make a seafood pizza without anchovies!
I love anchovies. I love pickled fish of all types. I love salt cod, which I’ve used to make accras. Canned sardines are great, but I once had a plated single huge sardine, head on, as an appetizer at a Moroccan restaurant in Marigot, St Martin. It had a very subtle sardine taste and was easy to eat with a knife and fork.
A guy orders a pizza with anchovies. When it is finished he comments on how few anchovies are on the pie. The cook replies, “of course, nobody likes anchovies”.
My favorite sardines (Riga brand) come from Latvia. They’re packed in tons of oil, which I love. They literally melt in your mouth.
I once bought a tin of anchovies in Riga, thinking I would use them in a Caesar salad. I don’t remember which Baltic country they were from, but it turned out they were pickled instead of salted. They didn’t taste bad, but they certainly weren’t the anchovies I was used to.