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,
Aphyocypris lini back and a white underside which are separated by a series of parallel stripes with the middle stripe being reddish-yellow, a bluish black stripe above and an iridescent green line below it. There is a large blue spot, edged with gold at the base of the caudal fin while the fins are white. It has pelvic scutes which run from the base of the pelvic fin to the anus. There is no lateral line but there are 30–32 scales along lateral axis. Adults grow to 50 mm total length. It has three spines and seven soft rays in the dorsal