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.