Anchovies are a small, shiny, silver/green fish of the Engraulis (the Mediterranean and European) or Anchoa (North American) family. It is a saltwater forage fish. Anchovies are native to the Mediterranean and the Black Sea and thus very popular in the local cuisine.
Anchoviella lepidentostole Picture by JAMARC Classification / Names Common names | Synonyms | Catalog of Fishes (gen., sp.) | ITIS | CoL | WoRMS | Cloffa Actinopterygii (ray-finned fishes) > Clupeiformes (Herrings) > Engraulidae (Anchovies) > Engraulinae Etymology: Anchoviella: Italian ancioa = anchovy (Ref. 45335).
Fresh anchovies, known in Italy as alici, have a much milder flavor. In Sweden and Finland, the name anchovies is related strongly to a traditional seasoning, hence the product "anchovies" is normally made of sprats and herring can be sold as "anchovy-spiced".