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,
Neon tetra 4–7.5. It has a preference for acidic blackwater streams, but also occurs in transparent clearwater streams. It is not found in the whitewater rivers. The neon tetra has a light-blue back over a silver-white abdomen. The fish is characterized by an iridescent blue horizontal stripe along each side of the fish from its nose to the base of the adipose fin, and an iridescent red stripe that begins at the middle of the body and extends posteriorly to the base of the caudal fin. Rarely, they develop a dark olive-green sheen lining on their backs. The fish is partially transparent