Lexic.us

Definition of Anchovy

1. Noun. Tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces.

2. Noun. Small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide.

Definition of Anchovy

1. n. A small fish, about three inches in length, of the Herring family (Engraulis encrasicholus), caught in vast numbers in the Mediterranean, and pickled for exportation. The name is also applied to several allied species.

Definition of Anchovy

1. Noun. Any small saltwater fish of the ''Engraulidae'' family, consisting of 160 species in 16 genera, widely used as food. ¹

¹ Source: wiktionary.com

Definition of Anchovy

1. a small food fish [n -VIES]

Medical Definition of Anchovy

1. A small fish, about three inches in length, of the Herring family (Engraulis encrasicholus), caught in vast numbers in the Mediterranean, and pickled for exportation. The name is also applied to several allied species. Origin: Sp. Anchoa, anchova, or Pg. Anchova, prob. Of Iberian origin, and lit. A dried or pickled fish, fr. Bisc. Antzua dry: cf. D. Anchovis, F. Anchois. Source: Websters Dictionary (01 Mar 1998)

Lexicographical Neighbors of Anchovy

anchormen anchorpeople anchorperson anchorpersons anchors anchorwoman anchorwomen anchos anchour anchours

anchoveta anchovetas anchovetta anchovettas anchovies anchovy dressing anchovy paste anchovy pear anchovy pear tree anchovy pears

anchovy pizza anchovy sauce anchovy toast anchovylike anchusa anchusas anchusin anchusins

Literary usage of Anchovy

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Mash yolks of eggs and mix with anchovy essence, add to sauce, then add fish. ... Sardines with anchovy Sauce. Drain twelve sardines and cook in a ..."

2. Ecology and Conservation of the Marbled Murrelet by C. John Ralph (1997)
"Northern anchovy These fish belong to the engraulidae family. ... Northern anchovy are distributed from the Queen Charlotte Islands, British Columbia, ..."

3. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1907)
""How long will anchovy paste keep after it has been opened? Simple recipes for the use of anchovy paste for Sunday night suppers. ..."

4. The Cook's Own Book: Being a Complete Culinary Encyclopedia... With Numerous by Mrs N K M Lee, N. K. M. Lee (1832)
"anchovy PASTE. Pound them in a mortar, then rub it through a fine sieve ; pot it, ... If you have essence of anchovy, you may make anchovy paste extempore, ..."

5. The Steward's Handbook and Guide to Party Catering by Jessup Whitehead (1903)
"anchovy—A little sea fish caught in the Mediterranean. It has a high flavor, is used as an appetizer and in sauces. It is preserved in salt brine; ..."

6. The Picayune Creole Cook Book (1922)
"1 Ounce of anchovy Butter. 2 Dozen Anchovies. First prepare the anchovy Butter by adding to one -ounce of good regular butter one teaspoonful of anchovy ..."

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