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anchovy


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Small oily fish (Engraulis spp; see fish, oily). European anchovy is E. encrasicolus, northern anchovy is E. mordax, and Japanese anchovy is E. japonica. Usually semi-preserved with 10–12% salt and sometimes benzoic acid. Anchovy butter is prepared from pounded fillets of anchovy mixed with butter as a savoury spread, anchovy paste from pounded fillets of anchovy mixed with vinegar and spices.

Subjects: Medicine and Health.


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