To test Tunan’s recipe, we called in heaps of fresh anchovies, and found ourselves with countless ways to cook with them. The whole fish are small, no longer than four or five inches, and they’re much easier to fillet and clean than larger fish (even if you have to prepare more of them). First, scrape off the scales under cold running water with your fingernail or a small knife, then, gently twist off the head, pulling out most of the innards with it. Slide your finger or a paring knife along the anchovy’s belly, rinsing out any remaining innards. From here, you can flatten the fillet and gently pull out the spine, leaving you with a perfect butterfly. The fins and tails are edible, but you can remove those as well if you prefer.