Scotch woodcock Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. It is most often served as an hors d'oeuvre. Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. It was also served historically at the colleges of the University of Cambridge and the University of Oxford and it continues to be served at the Oxford and Cambridge Club as an alternative to
Anchovy passes through the mouth and out the gills, food particles are sieved by gill rakers and transferred into the esophagus. On average, the Turkish commercial fishing fleet catches around 300,000 tons per year, mainly in winter. The largest catch is in November and December. The Peruvian anchovy fishery is one of the largest in the world, far exceeding catches of the other anchovy species. In 1973 it collapsed catastrophically due to the combined effects of overfishing and El Niño and did not recover fully for two decades. A traditional method of processing and preserving anchovies is to gut and salt