anchovy

[ an-choh-vee, -chuh-, an-choh-vee ]

noun

, plural an·cho·vies.

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.

anchovy

/ 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

Word History and Origins

Origin of anchovy¹

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

Word History and Origins

Origin of anchovy¹

C16: from Spanish anchoa, perhaps ultimately from Greek aphuē small fish

Example Sentences

The so-called “hot girl food” is exactly what its name suggests: processed seafood — namely sardines, anchovies, salmon, mollusks and shellfish — that’s neatly packaged and presented in a peel-back, often decorative tin.

From Salon

Of course, your affinity for ingredients like anchovies, dill and lemons is clear, but I was curious what other ingredients you've been feeling especially fond of lately?

From Salon

Anderson said people will occasionally ask her if they, too, could get sick from eating anchovies.

From Los Angeles Times

The toxin accumulates in filter-feeding fish such as sardines and anchovies, which are eaten in large quantities by sea lions, dolphins and fur seals.

From Los Angeles Times

From 2014 to 2016, a Pacific Ocean heat wave forced anchovies and other humpback prey closer to shore and into the path of Dungeness crab fishing equipment.

From Los Angeles Times