ANCHOVY (Engraulus, Cuvier), a genus of Abdominal Malacoptery gious Fishes, separated by Baron Cuvier from the Clupem, or Herrings of Linmeus, from which they are distinguished by the superior number of their branchiostegous rays, amounting to twelve or upwards, by the gape of the mouth extending behind the eyes, and by the straight and prolonged form of the superior maxillary bones, which form a small muzzle, projecting considerably beyond the mouth. The genus, as at present constituted, consists of six or seven species, all of diminutive size, and with the exception of the Common Anchovy (E. enerosieholus), and a nearly allied species distinguished from it by M. Cuvier (E. meletta), all inhabitants of the tropical seas of India and America. Whether these latter agree with the European species in the savour and other qualities of the flesh, for which it is so highly esteemed, is a doubtful question ; at all events we are not aware that the fishing of the native species has ever been attempted either iu America or India.
The Common Anchovy is a small fish, not much longer than the middle finger, of a bluish-brown colour on the back, and silvery-white on the belly. The enal-ffn is remarkably short, and the dorsal situated immediately above the ventral ; these characters will serve readily to distinguish it from the sprat and other kindred species, with which it might otherwise be confounded, and which are, in fact, not unfre quently imposed upon the public for the real anchovy. It abounds in the Mediterranean along the shores of Spain, Italy, and Greece; its the Atlantic it is found along the coasts of I'ortugal and France, and occasionally has been taken off the shores of England and Holland. Considerable fisheries of Anchovies are established along the coasts of Provence and Catalonia; but the most productive of all is off Gorgon; a small island west of Leghorn. The latter fishery is carried
on ouly during the months of May,June, and July, at which period the anchovies quit the deep seas and approach the shores for the purpose of depositing their roe; it is then only that they are found in the Mediterranean, which they enter in enormous shoals, by the straits of Gibraltar, at the commencement of the breeding season, and leave it, after fulfilling this duty, to retire again to the depths of the Atlantic. They are fished for only during the night, and aro attracted round the boats by means of charcoal fires which are kept burning in the sterns.
A fter being caught, the beads, gills, and entrails are separated from the bodies, which are salted and arranged in small barrels, varying from to 20 pounds in weight : this is the only preparation which they undergo previous to being sent to market; and if proper means he taken to exclude the air they will in this state keep for a considerable period. If, when the barrels are open, the fish are found to be small and firm, round-backed, with a silvery-white akin and red flesh, and a plump compact form, they are probably the true anchovy ; if, on the contrary, they taper very much towards the tail, are of a dark brown colour without, and have flabby pale.coloured flesh, they will probably turn out to be the Sardine (E maktta), another Mediterranean species frequently mixed with real anchovies, or even sold separately as tho genuine fish.
No condiment is more generally known and esteemed than anchovy sauce. It was also iu use among the Romans, and was one of the kinds of sauce called Garum, which appears Li have formed an indis pensable article of seasoning in their most expensive and luxurious dishes.