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,
Parupeneus forsskali has a relatively elongate body and a pointed snout, with the twin chin barbels typical of goatfishes. These fishes have eight dorsal spines, nine dorsal soft rays and seven anal soft rays. The body color is white with a broad black to dark brown stripe, sometimes tending to reddish, reaching from the upper lip through the eye and along the body, followed by an irregular roundish black spot at the base of the yellow caudal peduncle. Body above stripe is grayish green. The caudal fin is yellow, while the second dorsal and anal fins have narrow blue and yellow stripes.