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,
Borders of the oceans descending order of area) are the: Pacific Ocean, Atlantic Ocean, Indian Ocean, Southern (Antarctic) Ocean, and Arctic Ocean. Smaller regions of the oceans are called seas, gulfs, bays, straits, and other names. Geologically, an ocean is an area of oceanic crust covered by water. Oceanic crust is the thin layer of solidified volcanic basalt that covers the Earth's mantle. Continental crust is thicker but less dense. From this perspective, the Earth has three oceans: the World Ocean, the Caspian Sea, and the Black Sea. The latter two were formed by the collision of Cimmeria with Laurasia. The Mediterranean Sea is