Do tinned anchovies need to be sold cold for food safety or quality reasons?
I found this very informative article from the Crown Prince company, an anchovy canner and distributor.  Apparently the reason for cold storage has to do with the preservation process and product quality:


  Anchovy Handling
  
  Anchovies are a "semi-preserved" product. This means that they are not
  sterilized by either cooking or pasteurization. Instead, anchovies are
  preserved by a salting process whereby salt is used to control
  bacteria which would otherwise render a canned product unusable.
  
  The anchovies remain in the salt until just before canning. Therefore,
  suppliers do not pack ahead of order. Our anchovies are not packed
  until just prior to shipment.
  
  Because they are "semi-preserved", anchovies will eventually break
  down and become mushy. The cans may even puff. This occurs because
  there is a non-harmful bacteria that survives in salt. This bacteria
  can be inconvenient because when it grows it can eventually form a gas
  which will puff the can. We repeat that this is not harmful to humans,
  but is most inconvenient.
  
  Heat will hasten the growth of the non-harmful bacteria. Anchovies
  should always be stored in a cool place, preferably in the
  refrigerator. Their shelf life when refrigerated is about 18 months.
  If you do not plan on consuming the anchovies or paste immediately
  after purchasing, we recommend storing them in the refrigerator. It is
  important to note that puffed anchovy cans are not indicative of a
  faulty canning procedure, but rather of improper storage subsequent to
  canning.
  
  Occasionally, customers complain of a white substance in the can.
  Often, salt collects around the edges of the fish. This is harmless,
  as it is only salt.