anchovy: see herring herring, common name for members of the large, widely distributed family Clupeidae, comprising many species of marine and fresh-water food fishes, including the sardine (Sardinia), the menhaden (Brevoortia), and the shad (Alosa).
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Any of more than 100 species of schooling saltwater fishes (family Engraulidae) related to the herring. Anchovies are distinguished by a large mouth, almost always extending behind the eye, and by a pointed snout. Most species live in shallow tropical or warm temperate seas, where they often enter brackish water around river mouths. Adults are 4–10 in. (10–25 cm) long. Temperate species such as the northern and European anchovies are important food fishes; tropical species such as the tropical anchovy, or anchoveta, are important bait fishes. See also schooling behaviour.
anchovy
anchovy [′an‚chō·vē]
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anchovy
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Anchovies (Engraulis mordax)
(credit: Tom McHugh—Photo Researchers)
anchovy
any of various small marine food fishes of the genus Engraulis and related genera, esp E. encrasicolus of S Europe: family Clupeidae (herrings). They have a salty taste and are often tinned or made into a paste or essence
anchovy [′an‚chō·vē]
(vertebrate zoology)
Any member of the Engraulidae, a family of herringlike fishes harvested commercially for human consumption.
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