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 ?
The analyzed data includes environmental and fishing data for the 1980-2012 period for anchovy and sardine.
Juvenile Japanese anchovy captured by a commercial fishing boat were transferred to a sea surface aquaculture cage (5 x 5 x 5 m) located in Mishou Bay in Southern Ehime in December 2014.
The government had expected anchovy catches to rise at least 30 percent this year before signs of El Nino started to emerge.
BAKED WHOLE PLAICE AND CIDER ONIONS WITH TARRAGON AND ANCHOVY BUTTER (serves 2) INGREDIENTS 1 plaice, at least 1kg, gutted 50ml olive oil 2 white onions, peeled and finely sliced 2 bay leaves 200ml dry cider Sea salt (Outlaw recommends Cornish sea salt) and freshly ground black pepper For the tarragon and anchovy butter: 200g unsalted butter, softened Bunch of tarragon, leaves only 2 shallots, peeled and finely chopped 4 salted anchovy fillets, chopped Lemon wedges to serve Salt and pepper METHOD HEAT your oven to 220degC/Gas Mark 7.
The broadband anchovy (Anchoviella lepidentostole) is one of the main fishing resources, being the economic base of Iguape city, involving over 2,500 fishermen, for five months a year.
Although salted and oil-packed anchovy fillets are deep red in color, anchovies are a white-fleshed fish.
After a 30% reduction in total allowable catches (TACs) for 2012-2013, this new decision represents a further substantial cut in quotas, due to further deterioration of the anchovy stock in the area.
Most anchovy species also have a silver stripe down the side of an otherwise colorless or darkly pigmented body.
Ingredients 6oz rump of beef cut in to 1-inch cubes (1 kebab per person) 4 tbsp olive oil 2 cloves of garlic 1 tsp smoked paprika 4 anchovy fillets 1 sprig of fresh rosemary 1 red onion cut into quarters 1 tomato cut into quarters 1 bell pepper cut in to large chunks Method Place the anchovies, olive oil, paprika and rosemary into a liquidiser and blitz.
When the large-scale Peruvian anchovy fishery was launched in the 1950s and Peru and Chile aggressively began to exploit the productive waters along the western coast of South America, fishmeal use in feed began to spread worldwide.
1 to make the anchovy butter, blend all the ingredients with 1 tsp water in a small food processor until smooth (pass through a drum sieve if you want a finer finish).