A small fish around three inches in length of the Herring family members Engraulis encrasicholus caught in vast figures when you look at the Mediterranean and pickled for exportation title can also be placed on a number of allied types
- small fishes typically canned or salted; used for hors d'oeuvres or as seasoning in sauces
- little herring-like plankton-eating fishes frequently canned whole or as paste; abundant in exotic waters worldwide
- a little seafood, around three ins in length, associated with the Herring family members (Engraulis encrasicholus), caught in vast numbers into the Mediterranean, and pickled for exportation. The name can also be put on a number of allied species.
1590s, from Portuguese anchova, from Genoese or Corsican dialect, perhaps fundamentally from either Latin apua "tiny seafood" (from Greek aphye "small-fry") [Gamillscheg, Diez], or from Basque anchu "dried seafood," from anchuva "dry" [Klein, citing Mahn].
a tiny seafood made use of mainly as flavoring. It's an extremely salty and contains an exceptional style.
- there are lots of species of tiny, silvery seafood referred to as "anchovies," however the true anchovy arises from the Mediterranean and southern European coastlines. Frequently filleted, salt:cured, and canned in oil. Pre-owned sparingly to flavor foods.
(n.) A small seafood, three ins long, associated with Herring household (Engraulis encrasicholus), caught in vast numbers within the Mediterranean, and pickled for exportation. Title normally put on a few allied species.
Cod, bream, tunny and anchovy are the principal fish taken.