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,
East Atlantic peacock wrasse brownish, fading to a silvery color on the belly. Between immature males and mature females there are almost no differences in color. Males are more brightly colored, especially in the breeding season. Pale green, green-bluish or green-yellowish, longitudinal rows of red spots, with upper part of head dark blue. East Atlantic Peacock Wrasse can reach in standard length, though most grow no larger than . Due to relatively small dimensions, this species is rarely sought as a game fish, but it is sometimes sold locally for food when caught in local artisanal fisheries. It can also be found in the