I normally buy a massive jar of anchovies in oil every year or so at Christmas, when the local Italian shop sells it for gift purposes, and use them up gradually. I suppose I'll do the same with these, but I'll have to try to keep them covered in their salt.
Already thinking about a recipe for spaghetti with anchovies and black olives, involving a good handful of parsley and some parmesan.
And of course there's always Jonsson's Temptation.
And the lamb stew and lentil soup they normally go into. And the odd lot of scrambled eggs.