In Korea, we have different kinds of anchovies for cooking: big dried anchovies (about 2 inch length) for making broth, medium size dried anchovies (about 1 inch) for side-dish, and really tiny ones (Like the picture) for side-dish. Anchovy sauce is also used for an important ingredient for kimchi. Anchovy has calcium in it, so it’s good for your bone.
Since it’s very tiny like the picture, you can just use for cooking without removing any parts of them.
Put it in the freezer bag, and keep in the freezer to use longer.