'canned' Anchovy - shelf stable or must refrigerate?

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We have a customer in Australia who tells us that anchovy in cans
(packed in oil) are sold 'shelf stable' there.
Here, we refrigerate them.
It was always my understand that this was required because of the lack
of thermal processing. But if this is the case, how can Australian
stores market them on the shelves instead of the cooler?
Any thoughts appreciated!
Best regards,
Christian

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