Why are the anchovies on a pizza so salty...?

Maybe because they are a salt water fish

Perhaps it’s a marketing tactic used by Pizza shops/soda companies to get you to buy more soda!

Maybe the ones on pizza’s are more dry because of being in the oven, so that there isn’t that much juice in them (the bigger the combination of juice and salt, the less salty taste you’ll get?). The ones you eat from a tin are kept in oil, or am i mistaken?

I’m not sure what you mean by the ones you get in the store.

Do you man the tins of anchovies you get in the store or are they available loose the way olives are?

I wish there was a site called let me wikipedia that for you :)

When preserved by being gutted and salted in brine, matured, then packed in oil or salt, they acquire a characteristic strong flavour. source

My guess is sometimes you buy them packed in oil, and pizzamakers like to use the ones that are packed in salt.

Some anchovies are cured and packed in salt, and need to be soaked. Some are packed in oil, usually olive oil. The tinned grocery-store anchovies are usually packed in oil. Bulk anchovies are usually salt-pack.

I work at a pizza place, and as the above two posts pointed out, our anchovies are packed in salt.

Because ALL anchovies are salty , its to do with the preserving of the fish . ithink