Anchovy

Anchovies are part of the Engraulidae family and are closely related to herring. The Atlantic, Pacific, and Indian Oceans are inhabited by 140 species of anchovies. They are considered an oily fish and can range in size from ¾ inch to 16 inches (2 to 40 cm) in length. They travel in schools and are a significant food source for other fish, as well as for sea mammals and birds. The use of fine-mesh nets has resulted in overfishing.

Anchovies prefer temperate waters and are most abundant in the Mediterranean, where they are prepared fresh and cured. They are most commonly salted and packed in oil or salt. The majority of cured anchovies come from Italy.