Throw it on a pizza, and all I taste is fish. This could just be me and my absolute aversion to "fishy" tastes though?
If you just take a canned in oil one and throw it on top a pizza before cooking, it permeates everything and can get fishy. I tend to at minimum press them in paper towels to get the oil out, then cut them into smaller bits. It's decent, but still can't match the pizza places's secret.
When you buy the correct size fishes, in the right season, with the correct firm of the meat, and then curate it at a barrel at home for many months, the difference is spectacular.
King Oscar for example is by far the worst I've ever tried. Cento is miles better. This isn't just flavor, but texture, size, and firmness. King Oscar smudges into paste just picking them up, in my experience.
Fun anecdote: I only ever use a few anchovies on a pizza as not to overwhelm it, and would give some scraps to the bloodhound. He loved them. He refused to eat King Oscar anchovies. He'd get excited, run up, sniff them, then back away.
https://www.seriouseats.com/sfincione-sicilian-new-years-piz...
For use as a fish rather than an umami ingredient if you're put off by the intense taste maybe try tinned Cantabrian anchovies, they have a much more subtle buttery fish flavor rather than the intense salt fish flavor of