Look up: Anchovy

1. 
   Anchovy
   The anchovy is a small fish (Engraulis encrasicholus) of the herring family. It is fished extensively, being abundant in the Mediterranean, and is also found on the Atlantic coast of Europe and in the Black Sea. It grows to 20 cm. Pungently flavoured, it is processed into fish pastes and essences, and used as a garnish, rather than eaten fresh.
   Found on http://www.encyclo.co.uk/nol.php
   
   
2. 
   Anchovy
   There are many species of small, silvery fish known as 'anchovies,' but the true anchovy comes from the Mediterranean and southern European coastlines. Often filleted, salt-cured, and canned in oil. Used sparingly to flavor foods.
   Found on http://www.nutribase.com/fishmeat.shtml
   
   
3. 
   Anchovy
   Waters:Mediterranean and Southern European coasts are home to so-called 'true anchovy.' Other species harvested along Pacific and Atlantic coasts. Description (in water): Small bright-silver fish that swim in schools. Description (in market): Anchovies have white, off-white or grayish flesh with a smooth, fatty texture and rich flavor. After curing, the flesh turns deep red.
   Found on http://www.gortons.com/cookbook/glossary
   
   
4. 
   anchovy
   [n] - tiny Mediterranean fishes usually canned or salted 2. [n] - small herring-like plankton-feeding fishes often canned whole or as paste
   Found on http://www.webdictionary.co.uk/definitio
   
   
5. 
   Anchovy
   An·cho'vy (ăn*chō'vȳ) noun [ Spanish anchoa , anchova , or Portuguese anchova , probably of Iberian origin, and lit. a dried or pickled fish, from Bisc. antzua dry: confer Dutch anchovis , French anchois .] (Zoology) A small fish, about three inches in length, of the Herring family ( Engraulis encrasicholus ), caught in vast ...
   Found on http://www.encyclo.co.uk/webster/A/79
   
   
6. 
   anchovy
   <zoology> 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. ... Origin: Sp. Anchoa, anchova, or Pg. Anchova, prob. Of Iberian origin, and lit. A dried or pickled fish, fr. Bisc ...
   Found on http://www.mondofacto.com/facts/dictiona
   
   
7. 
   anchovy
   noun tiny fishes usually canned or salted; used for hors d`oeuvres or as seasoning in sauces
   Found on http://wordnet.princeton.edu/perl/webwn?
   
   
8. 
   anchovy
   noun small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide
   Found on http://wordnet.princeton.edu/perl/webwn?
   
   
9. 
   Anchovy
   The `anchovies` are a family (`Engraulidae`) of small, common salt-water fish. The anchovy is a small green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. It is maximum nine inches (~23 cm) in length and body shape is variable with more slender fish in northern populations. The snout is blunt with small, sharp teeth in both jaws. The mouth is larger than those of herrings and silversides,...
   Found on http://en.wikipedia.org/wiki/Anchovy
   
   
10. 
    Anchovy
    • (n.) 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.
    Found on http://thinkexist.com/dictionary/meaning
    
    
11. 
    anchovy
    any of numerous schooling saltwater fishes of the family Engraulidae (order Clupeiformes) related to the herring and distinguished by a large mouth, ... [3 related articles]
    Found on http://www.britannica.com/eb/a-z/a/69
    
    
12. 
    anchovy
    anchovy: see herring.
    Found on http://www.infoplease.com/ce6/sci/A09102