anchovy

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an·cho·vy

 (ăn′chō′vē, ăn-chō′vē)
n. pl. anchovy or an·cho·vies
Any of various small silvery marine fishes of the family Engraulidae, especially Engraulis encrasicolus of the eastern Atlantic Ocean and the Mediterranean Sea, often cured and preserved in oil.

[Spanish anchoa, anchova, from Vulgar Latin *apiuva, from Greek aphuē, small fry : perhaps a-, not; see a-1 + phuein, to become, grow; see bheuə- in Indo-European roots.]

anchovy

(ˈæntʃəvɪ)
n, pl -vies or -vy
(Animals) any of various small marine food fishes of the genus Engraulis and related genera, esp E. encrasicolus of S Europe: family Clupeidae (herrings). They have a salty taste and are often tinned or made into a paste or essence
[C16: from Spanish anchoa, perhaps ultimately from Greek aphuē small fish]

an•cho•vy

(ˈæn tʃoʊ vi, -tʃə-, ænˈtʃoʊ vi)

n., pl. -vies.
any small schooling fish of the family Engraulidae, as the European Engraulis encrasicholus, often salted and dried, canned, or made into a paste and used in cooking.
[1590–1600; « Genoese anchua, anchova]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.anchovy - tiny fishes usually canned or saltedanchovy - 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 pasteanchovy - 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
Engraulis encrasicholus, mediterranean anchovy - esteemed for its flavor; usually preserved or used for sauces and relishes
Translations
sardelančovička
ansjos
anjovis
inćun
アンチョビー
안초비
inčun
ansjovis
ปลาแอนโชวี่
cá trồng

anchovy

[ˈæntʃəvɪ] N (live, fresh) → boquerón m; (salted, tinned) → anchoa f

anchovy

[ˈæntʃəvi] nanchois m anchovy pasteanchovy paste nbeurre m d'anchois

anchovy

nSardelle f, → An(s)chovis f; anchovy pasteSardellen- or An(s)chovispaste f

anchovy

[ˈæntʃəvɪ] nacciuga, alice f

anchovy

أَنْشُوجا sardel ansjos Sardelle αντσούγια anchoa anjovis anchois inćun acciuga アンチョビー 안초비 ansjovis ansjos sardela anchova анчоус ansjovis ปลาแอนโชวี่ ançüez cá trồng 凤尾鱼
References in classic literature ?
"And these dear little anchovies, with their heads still on!"
As you can well imagine, the bass, the flounders, the whitefish, and even the little anchovies all went together into the tub to keep the mullets company.
The first to dance in the hot oil were the mullets, the bass followed, then the whitefish, the flounders, and the anchovies. Pinocchio's turn came last.
Before he went to bed she always got him a lunch of smoked salmon or anchovies and beer.
Mr Prosser concluded an animated conversation with a waiter on the subject of the wines of France, leaned forward, and, having helped himself briskly to anchovies, began to talk.
Snagsby are touched up with a wet cloth, the best tea-service is set forth, and there is excellent provision made of dainty new bread, crusty twists, cool fresh butter, thin slices of ham, tongue, and German sausage, and delicate little rows of anchovies nestling in parsley, not to mention new-laid eggs, to be brought up warm in a napkin, and hot buttered toast.
The Appetite whose coarse clamoring was for the unwholesome viands of the general market and the public refectory shall be cast into eternal famine, whilst that which firmly through civilly insisted on ortolans, caviare, terrapin, anchovies, pates de foie gras and all such Christian comestibles shall flesh its spiritual tooth in the souls of them forever and ever, and wreak its divine thirst upon the immortal parts of the rarest and richest wines ever quaffed here below.
3 fillets anchovies in oil, drained and finely chopped ?
It shifted again and targeted small, oily fish such as anchovies, sardines and herring.
Whisk the butter gently as it cooks until it darkens to a nut-brown, about 4-5 mins, then add the lemon juice, anchovies and lemon thyme.
FOR THE TOPPING 3 tbsp olive oil 2 x 80g jar anchovies in olive oil 3 large or 4 small fennel bulbs, halved and finely sliced 1 tbsp light brown sugar 1/2 tbsp balsamic vinegar 2 tsp fennel seeds 200g Jersey Royal new potatoes, sliced as thick as PS1 coins 1 small lemon, sliced as thinly as you can
Ingredients 1 tbsp capers 4 anchovies (optional) 1 garlic clove 1 lemon, juiced and zested 50g herbs (we used parsley, chives and basil) 4 tbsp olive oil 500g gnocchi Method 1 Blitz the capers, anchovies, garlic, lemon juice and herbs with 3 tbsp of the olive oil to make a sauce.