I use massive amounts of anchovies in my cooking and various types of processed fish generally. They do not trigger the extremely strong “rancid fish” effect of e.g. Vietnamese fish sauce that some people can taste even in small quantities.

The anchovies disappear into the food. For people like me, the fish sauce never does, you just get a mouthful of rancid fish taste. People gave up trying to hide it from me years ago because nothing really seems to work.

That's the spirit! But you shouldn't underestimate the power of suggestion:

"This was cooked with fish sauce" -> "This tastes fishy"