noun. Any of various small silvery marine fishes of the family Engraulidae, especially Engraulis encrasicolus of the eastern Atlantic Ocean and the Mediterranean Sea, often cured and preserved in oil.

noun. An abdominal malacopterygious fish, of the genus Stolephorus or Engraulis, family Stolephoridæ.

noun. A small fish, about three inches in length, of the Herring family (Engraulis encrasicholus), caught in vast numbers in the Mediterranean, and pickled for exportation. The name is also applied to several allied species.

noun. Any small saltwater fish of the Engraulidae family, consisting of 160 species in 16 genera, of which the genus Engraulis is widely sold as food.

noun. tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces

noun. small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide

"It is sold in little glass vials, sometimes under the label anchovy extract or syrup, whose instructions advise you to toss it with pasta, garlic, red pepper, and olive oil."

anchovy paste  ancient house  silvery anchovy  striped anchovy  

fish  

allspice  basil  caper  chili  choy