Cooking and Baking

Anchovy Fillets or Paste? Substitutions OK?

I would like to ask the Serious Eater's crowd if they feel it is acceptable to substitute anchovy fillets with the tubes of anchovy paste? I do understand how important the flavour is, when it is called for and that many times people don't recognize that anchovies are part of what makes a recipe delicious, but still, I have to confess I am not really a fan - and am horrifed of the prospect of actually chomping down on any of the bones. I wonder if using the paste would be a good alternative and if so, what would the ratio be (i.e. one anchovy = 1/2 teaspoon paste?)

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