A small fish, about three inches in length, of the Herring family (Engraulis encrasicholus), caught in vast numbers in the Mediterranean, and pickled for exportation. The name is also applied to several allied species.
An oily fish, anchovy fillets often preserved in salt. Anchovy essence is also available. both used as flavourings.
tiny, strong-flavored fish sometimes used to stuff olives.
tiny Mediterranean fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
small herring-like plankton-feeding fishes often canned whole or as paste; abundant in tropical waters worldwide
a little salty fish that strange people put on pizzas, presumably for a joke
True anchovies come only from the Mediterranean and from the southern European coastline. They are a tiny silvery fish which are filleted, salt cured and packed in oil. Anchovies tend to be very salty which is why they are used sparingly. To remove some of the saltiness, you may soak them in water for 30 minutes and then pat them dry. Anchovy paste is made from anchovies, vinegar, spices and water. It comes in tubes and is thus convenient for cooking. You can find fresh anchovies which are much milder in flavor and less salty. They can be substituted for salt cured anchovies to create a milder fish flavor.
Billions of these little fish are continually being...
An oily fish related to the herring, anchovy fillets are covered in salt for anything between a month and a year; use sparingly as their saltiness goes a long way. For more information on anchovies, visit our store cupboard.
a small fish usually stored in olive oil or salt. Anchovy is sold for flavoring.
The anchovies are a family (Engraulidae) of small but common schooling saltwater plankton-feeding fish. They are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas.
