anchovy

an·cho·vy  (nchv, n-chv)

n. pl. anchovy or an·cho·vies

A small, herringlike marine fish of the family Engraulidae, especially the European fish (Engraulis encrasicholus), widely used in appetizers and various dishes.

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[Spanish anchova, possibly from Vulgar Latin *apiuva, ultimately from Greek aphu.]

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anchovy [an-chov-ee]

Noun

pl -vies a small marine food fish with a salty taste [Spanish anchova]

Thesaurus

Noun	1.	anchovy - tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces fish - the flesh of fish used as food; "in Japan most fish is eaten raw"; "after the scare about foot-and-mouth disease a lot of people started eating fish instead of meat"; "they have a chef who specializes in fish" anchovy paste - paste made primarily of anchovies; used in sauces and spreads
	2.	anchovy - small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide malacopterygian, soft-finned fish - any fish of the superorder Malacopterygii Engraulidae, family Engraulidae - anchovies Engraulis encrasicholus, mediterranean anchovy - esteemed for its flavor; usually preserved or used for sauces and relishes

Translations

anchovy [ˈæntʃəvɪ] n → anchoa

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anchovy [ˈæntʃəvɪ] n → anchois m

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anchovy [ˈæntʃəvɪ] n → Sardelle f, An(s)chovis f

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anchovy [ˈæntʃəvɪ] n → acciuga