I purchased Agostino Recca in a jar. These are considered cured with salt, is that correct? If so, does cured mean they are no longer raw? Using a double boiler, I did a saute of one anchovy with some olive oil, butter, and minced onions. It was the first time I had tasted anchovies and found it to have a bite at the end that I didn't care for. Do all anchovies have that bite? Or do the more expensive brands and/or salt pack anchovies have a milder finish?