Obviously preferable to anchovies in tins because you can reseal them (no one needs ALL of the anchovies at once), BUT, how the hell are you meant to get the blighters out of there? A fork is too big, your fingers are too slippy, I have small tongs that fit but they're so tightly packed in you end up ripping the fillets to shreds. It's madness!

Think this is a strong start to 2013's thread quality.