anchovy

American  

[an-choh-vee, -chuh-, an-choh-vee] / ˈæn tʃoʊ vi, -tʃə-, ænˈtʃoʊ vi /

noun

plural

anchovies

1. any small, marine, herringlike fish of the family Engraulidae, especially Engraulis encrasicholus, found in the Mediterranean Sea, often preserved in oil and used in salads, spreads, etc., or packaged in paste form.

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anchovy British  

/ ˈæntʃəvɪ /

noun

1. 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

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Etymology

Origin of anchovy

1590–1600; < French or Ibero-Romance < Genoese anchua, anchova < Vulgar Latin *apiu ( v ) a, variant of Latin apua (Pliny) < Greek aphýē fry of various fishes

Example Sentences

Frank showed him the kitchen, the boot room, the larder stocked with herbs and jars of preserves and beans and a startling number of tins of anchovies.

From Literature

At the end of the week, he purees his beans with anchovies, garlic and olive oil into a dip.

From The Wall Street Journal

Some fish feed by filtering water, including mackerel, sardines, and anchovies.

From Science Daily

Under the glow of fluorescent lights at Seafood City market in North Hills, packages of pre-made adobo, salted shrimp fry and and dried anchovies glisten in meat coolers.

From Los Angeles Times

One major factor in this decline is competition with local fisheries that catch sardines and anchovies, which are essential prey for the birds.

From Science Daily