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,
Longnose trevally white spot at the base. The caudal and pectoral fins are pale to dusky yellow. Large adults often exhibit very dark head and fin colouration, nearing black. These fish are perhaps exhibiting mating or spawning colouration. The longnose trevally inhabits tropical to subtropical waters in the Indian and west Pacific Oceans, ranging from South Africa and Madagascar, north to the Red Sea and Persian Gulf, east to India, South East Asia, Indonesia, Japan and to Fiji. The longnose trevally has been reported from many west Pacific islands, indicating that it is widespread in this region. The species ranges as far