small silvery fishes that swim in big schools. Anchovies are eaten by tuna, salmon, penguins, and many other predators.
Tiny saltwater fish, related to sardines; most often found as canned filets that have been salted and preserved in oil. Imported anchovy filets packed in olive oil are the most commonly available; those packed in salt, available canned in some Italian delicatessens, are considered the finest.
Small, silvery fish that are usually cured with salt. Many are then tightly packed with oil in flat two-ounce tins, but salt-cured anchovies are also available. These should be rinsed, and may need to be filleted before using.