>(The way you describe yours—as extremely smelly and falling apart—doesn't really suggest they're high quality. Normally, a properly cured anchovy should remain almost completely intact, so you can remove the tail and backbone and end up with two whole fillets. The peppercorns are a bit unusual as well.)

Being a consumer of jarred anchovies available in Australia(likely not the best quality)… I’ve never once gotten a whole fillet out intact!!