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 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 ?
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 been eaten for a long time all over the world.
Anchovies have huge mouths with overhanging snouts, resembling miniature sharks.
Finally, I've made a tasty dressing with some extra virgin olive oil, garlic, lemon and anchovies.
If you use anchovies, remember to use a few less, and rinse them well before adding to the dish.
6 Spoon sauce over and arrange anchovies in lattice pattern, then sprinkle capers over, with parsley if desired.
Pavoncello cuts the endive into bite-sized pieces with a pair of scissors and adds a neat but generous "beautiful swirl" of olive oil from a long-spouted can atop the mixture of anchovies and endive.
Quick salad Nicoise (serves 4) INGREDIENTS: 110g/4oz mixed salad leaves; 2 small Gem lettuces (optional); 2 tins of tuna in oil; 110g/4oz French beans, cooked until just done; 4 tomatoes, each cut into 8; 4 hard-boiled eggs, quartered; 10-12 cooked new potatoes, cut into quarters; handful black olives; small tin anchovies in oil.
Spring Onion Pissaladire (serves two) Takes 15 minutes to make, 20 minutes to cook INGREDIENTS 3 tbsp basil-infused extra-virgin olive oil 100g Waitrose Ready To Go Red Onion (pre-sliced) 1 bunch of trimmed spring onions, sliced 2 x 145g sachets pizza base mix 100g Forman & Son Marinated Anchovies with Garlic 3 tbsp pitted black olives, halved Fresh basil to serve METHOD 1.
There is a sign of fish on the sonar, but it's not clear whether they are anchovies or sardines.
The election special has a selection of toppings including anchovies to mark the fishy behaviour of MPs, spinach for the spin doctors and olives to mark the olive branch of peace in the Middle East.