Engraulis encrasicholus


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Noun1.Engraulis encrasicholus - esteemed for its flavorEngraulis encrasicholus - esteemed for its flavor; usually preserved or used for sauces and relishes
anchovy - small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide
Engraulis, genus Engraulis - type genus of the family Engraulidae
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References in periodicals archive ?
(2007): "Seasonal variation in the fatty acid composition of three Mediterranean fish sardine (Sardina pilchardus), anchovy (Engraulis encrasicholus) and picarel (Spicara smaris)", Food Chemistry, 103, pp.
The increases in TBARS values in anchovy (Engraulis encrasicholus) [25] and cuttlefish muscle [7] during frozen storage were also reported.
The same result was obtained for anionic trypsin from grey triggerfish (Balistes capriscus; Jellouli et al., 2009) and mandarin fish (Siniperca chuatsi; Lu et al., 2008) while higher results were found for cod (Gadus ogac; 55[degrees]C; Simpson and Haard, 1987), anchovy (Engraulis encrasicholus; Martinez et al., 1988), silver mojarra (Diapterus rhombeus; 55[degrees]C; Silva et al., 2011), hybrid catfish (Clarias macrocephalus x Clarias gariepinus; 60[degrees]C; Klomklao et al., 2011) and zebra blenny (Salaria basilisca; 70[degrees]C; Ktari et al., 2012).