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,
Sabertooth fish rays) originates slightly before the thoracic pelvic fins. The anal fin (26–37 rays) is the largest of the fins, and runs along the posterior half of the fish, tapering in height towards the emarginated caudal fin. A small adipose fin is also present. The pectoral fins (11–13 rays) are positioned rather low on the body. All fins are spineless and lightly pigmented in shades of brown. Sabertooth fish are usually a drab, light to dark brown when preserved; however, a brassy green iridescence is seen on the flanks, cheeks, and ocular region of well-preserved specimens. The naked skin is easily