anchovy

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anchovy,

small fish of the family Engraulidae, found mainly in the temperate waters of the Atlantic, Pacific, and Indian oceans and the Mediterranean and Black seas. The commercially significant anchovy species belong to the genus Engraulis, which includes the European and Californian anchovy and the Peruvian anchoveta. Commercial anchovies, which are caught for food, fishmeal, and fish oil, are typically 5–6 in. (13–15 cm) long when caught, but the California anchovy can reach nearly 10 in. (25 cm) in length. Anchovies harvested for the Italian and Spanish markets are usually cured by a process involving fermentation, but they may also be pickled in vinegar. Anchovies also are significant as food for larger predatory fish. Anchovy species fluctuate in response to natural conditions, e.g., the anchovies off Peru are adversely affected by El NiñoEl Niño–Southern Oscillation
(ENSO) , large-scale climatic fluctuation of the tropical Pacific Ocean and the overlying atmosphere. The El Niño [Span.
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. Anchovies are classified in the phylum ChordataChordata
, phylum of animals having a notochord, or dorsal stiffening rod, as the chief internal skeletal support at some stage of their development. Most chordates are vertebrates (animals with backbones), but the phylum also includes some small marine invertebrate animals.
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, subphylum Vertebrata, class Actinopterygii, order Clupeiformes, family Engraulidae.

anchovy

[′an‚chō·vē]
(vertebrate zoology)
Any member of the Engraulidae, a family of herringlike fishes harvested commercially for human consumption.

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
References in periodicals archive ?
Add a splash of cooking water, the remaining 1 tbsp oil (along with another drizzle from the anchovies if the pasta looks dry) and the lemon zest and juice.
Over this we strew shaved Parmesan, sourdough croutons, shards of crispy bacon and tempura-fried anchovies.
Flee for your life, anchovies, for all at once an army of Adelie penguins, in unison, turn the water to a boil and fly across the open water to satiate their appetites.
Anchovies have been eaten for a long time all over the world.
In Oman, anchovies are caught by a trawling net, generally handled under unhygienic conditions, traditionally dried under the sun for three to five days, packed in sacks and stored at ambient temperature for a few weeks before consumption," explained Dr Esmail Al Beloushi, Assistant Professor at the SQU's Department of Food Science and Nutrition at the College of Agricultural and Marine Sciences.
Anchovies have huge mouths with overhanging snouts, resembling miniature sharks.
The classic ingredients for a nicoise salad, which may differ slightly depending on where you are or what you are reading, are tuna, potatoes, green beans, boiled egg, tomatoes, olives and anchovies, with a simple olive oil and lemon dressing.
Rogers International, Portland, Maine, introduces Roque Anchovies to the U.
Fishing opportunities (total allowable catches or TACs) for Bay of Biscay anchovies for the 2012-2013 season will be cut from 2011-2012 levels.
1 WHAT YOU NEED 1 kilo joint of loin of pork on the bone or rump of rose veal, 150ml white wine, sprig of rosemary, about 30 capers (salt packed ones are best), 100g canned anchovies, olive oil, salt and pepper.
However, anchovies were also found dead and it has been suggested that a problem with the anchovies - which dolphins eat - may have poisoned the dolphins too.
Jews also invented recipes using cod, mullet, anchovies and herring for seafood; lungs, kidneys, tripe and spleen from local stockyards for animal entrails; and artichokes (more torch-shaped and tender than the American variety), zucchini and fennel found in the Roman countryside.