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 and sometimes is considered an extension of Pacific, Atlantic and Indian Oceans. In 1928, the first edition of the International Hydrographic Organization's (IHO) "Limits of Oceans and Seas" publication included the Southern Ocean around Antarctica. The Southern Ocean was delineated by land-based limits - the continent of Antarctica to the south, and the continents of South America, Africa, and Australia plus Broughton Island, New Zealand in the north. The detailed land-limits used were Cape Horn in South America, Cape Agulhas in Africa, the southern coast of Australia from Cape Leeuwin, Western Australia, to South East Cape, Tasmania, via the western