An anchovy is a small, common forage fish of the family Engraulidae. Anchovies are a very important culinary ingredient, used in many salad dressings and sauces.

Anchovies are generally around 8-10cm long and, as their delicate flavour doesn’t last long after they’re caught, they are rarely exported fresh. Instead, they’re filleted, salt-cured, and packed in oil or salt (these are particularly flavourful) in tins or jars. Preserved that way, they take on an intense but sophisticated fish flavour and are a great store cupboard standby.
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How Fisherman Catch Anchovies - Catching Tons of Anchovies - Anchovies Processing - ‪@HappyFarm85‬