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,
East Atlantic peacock wrasse found in the aquarium trade. Body is oval and laterally flattened. Mouth is rather small, more or less protrusive, with rather strong canine-like teeth. There are a few cephalic pores on the snout; lips are with 6-9 folds. Head is generally longer than body depth. Dorsal fin is very long and reaches almost to the tail. Both sexes have a small dark spot at base of caudal fin and a dark blotch just above pectoral fin. Also, many darker spots on the body form 3 or 4 longitudinal stripes. Generally, color reflects sexual dimorphism. Females and juveniles are grey-greenish or