it works well to bring a salty and umami richness to things, like worcestershire but without the tangynes of the vinegar. the pickles would bring that already. I like it with ham/turkey/chicken, cheese and avocado, or a toasted sandwhich with pickled asparagus and swiss cheese. you never use a lot, just a tiny smear will kick things off. maybe half a tea spoon in certain sauces or soups (its basically a boullion paste anyway)

its the sardines putting me off this. I only buy them for my dog and spend 5min dry retching after I put them in her dinner