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,
Longrakered trevally fins are dusky to pale green. In larger individuals the lobes of both these fins are dark, however in small specimens the filamentous of the dorsal fin rays are black while the anal fin rays white. The caudal fin is dusky. Juveniles may have 7–8 dark vertical crossbands across their body. The longrakered trevally is distributed throughout the tropical and subtropical waters of the Indian and West Pacific Oceans. In the Indian Ocean the species ranges from as far south as Mozambique and Madagascar, north to the Red Sea and Persian Gulf and east to India, South East Asia and