Oily salt.
They are definitely an acquired taste. I love them on pizza and on salads. Heck I even eat them on crackers with cream cheese.
Sardines, I do not eat. My husband loves them, but I never acquired a taste for them. Herring, OTOH, is an entirely different story.
Another anchovy favorite is spaghetti putanesca. You can find it occasionally in Italian restaurants. Lots of salty anchovies and olives. Lots of garlic, too, along with chopped tomatoes and capers.
Again, it's not to everyone's taste, for sure, but it's authentic Italian cuisine, invented by prostitutes as a cheap pasta dish, hence the "putanesca" name.
I order it whenever I find it on the menu, but never make it myself, since nobody else in my household or among my friends will touch it.
There are a number of good recipes on the web for it, though, and there are lots of variations.