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 ?
Al Beloushi, who was part of the SQU and Malaysian Monash University research team that investigated the safety of traditional dried anchovies by characterising their microbial flora, revealed that besides the unhygienic fishing methods, dried anchovies are consumed in Oman and other countries in the region without any heat treatment.
There are many species of anchovies that swim in waters around the world with about 16 species in American waters alone The larger varieties live in the waters of the Mediterranean where it is common for people to enjoy them grilled or fried whole.
Schools of anchovies are ravaged by nearly all larger predaceous fish, from juvenile snook and barracuda less than a foot long, to 6-foot sandbar sharks and tarpon.
Cormorants, almost entirely reliant on anchovies for food, saw an 89% drop from their historical average.
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.
Lay lettuce leaves onto a large plate and add lettuce, onion, tomatoes, potato, tuna, beans and anchovies.
The anchovies fished in Oriental Moroccan Mediterranean are very rich in unsaturated fatty acids which amount to 60 to 68% of all the fatty acids with a predominance of docosahexaenoic acid (C22:6n-3) (17.
At the same time; fishing of the Peruvian anchovy, a major food source for the seabirds who nest on the coastal islands (and produce all that guano) increased, fueled by the growth of the aquaculture industry--the anchovies are typically ground into a meal to be fed to the fish on aquafarms.
Crown's new PeelSeam[TM] provides consumers with more convenient access to traditional rectangular metal packaging for anchovies.