Anchovies as food Anchovies as food Anchovies are a family (Engraulidae) of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from to in adult length, and the body shape is variable with more slender fish in northern populations. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature,
Blue trevally Numerous, inconspicuous golden spots often are present on the sides, mostly above the level of the pectoral fins. The soft dorsal and anal fins are pale yellowish-green, and the anterior lobes of both often have white to blue tips. The caudal fin is yellow green, having a dark trailing edge and tips, while the pelvic fins are whitish to hyaline. The blue trevally has a wide distribution, inhabiting the tropical and subtropical waters of the Indian, West Pacific and Central Pacific Oceans. It ranges from South Africa in the west, north along the East African coast to the Red Sea