Find the word definition

Crossword clues for anchovy

Longman Dictionary of Contemporary English
▪ Add the anchovies, garlic, capers, and cook briefly, just until warm.
▪ I stand shoulder to shoulder with the anchovy on this.
▪ Mix the chopped parsley, garlic, olive oil, chopped anchovy fillets and vinegar to make a little vinaigrette sauce.
▪ Now, consider: shrimp, lobster, anchovy, mussel, oyster.
▪ The flavor is akin to anchovies on steroids.
▪ They may also be following the migration of their staple food, anchovies.
▪ With bigger fish in serious decline, mackerel, sardines and anchovies are now the main targets.
The Collaborative International Dictionary

Anchovy \An*cho"vy\ ([a^]n*ch[=o]"v[y^]), n. [Sp. anchoa, anchova, or Pg. anchova, prob. of Iberian origin, and lit. a dried or pickled fish, fr. Bisc. antzua dry: cf. D. anchovis, F. anchois.] (Zo["o]l.) A small fish, about three inches in length, of the Herring family ( Engraulis encrasicholus), caught in vast numbers in the Mediterranean, and pickled for exportation. The name is also applied to several allied species.

Douglas Harper's Etymology Dictionary

1590s, from Portuguese anchova, from Genoese or Corsican dialect, perhaps ultimately from either Latin apua "small fish" (from Greek aphye "small fry") [Gamillscheg, Diez], or from Basque anchu "dried fish," from anchuva "dry" [Klein, citing Mahn].


n. Any small saltwater fish of the Engraulidae family, consisting of 160 species in 16 genus, of which the genus (taxlink Engraulis genus noshow=1) is widely sold as food.

  1. n. tiny Mediterranean fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces

  2. small herring-like plankton-feeding fishes often canned whole or as paste; abundant in tropical waters worldwide


An anchovy is a small, common salt-water forage fish of the family Engraulidae.

The 144 species are placed in 17 genera; they are found in the Atlantic, Indian, and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish.

Usage examples of "anchovy".

There were anchovies and olives and tasteless Mediterranean fish with brown bread and a lobster and hard cheese, all washed down with Aleatico from Elba.

Butter a small baking-dish, put in a layer of cracker crumbs, then a layer of anchovies, then sugar and crumbs.

Marcella and Victor called out the names of every fish in sight, about fifty in all: iridescent sardines and anchovies flashing silver and turquoise, flying fish with pointed beaks and snails creeping nowhere in their glossy spotted shells, tiny gray shrimp jumping like crickets and huge blue shrimp too stately to move, clams with shells bearing Navajo designs and scallops as small as aspirins, delicate flatfish for grilling or frying and bony striped fish for soup or risotto, diamond-shaped turbot and broad fans of skate, ink-stained cuttlefish, octopus, squid.

I told him that he had forgotten hard eggs, anchovies, and prepared vinegar to dress a salad.

Prepare the fillets as directed and spread with anchovies, lobster, shrimps, or sardines, mashed to a paste with butter.

Andrea to be swiftly boiled, blanched, and assembled later: fresh rigatoni, Swiss chard, toasted crumbs, anchovies, newly grated Parmesan.

When scrambled, serve on sippets of toast, lightly spread with anchovy paste.

Spread sippets of toast with butter and then with anchovy paste, and turn the woodcock upon them.

Add two sliced onions and a pinch of sweet herbs, a cupful each of sweet wine and stock, and a teaspoonful of anchovy paste.

Her eyes were redand not, Jacqueline thought, from the fumes of garlic and anchovies, though both had flavored the spaghettini alla puttanesca she had just eaten.

Split and broil a fresh mackerel and serve with melted butter, seasoned with anchovy paste.

Stir two tablespoonfuls of anchovy essence into one cupful of melted butter.

Rhoda took their battered hats, led the women upstairs for hairpins, and presently fed them all with tea-cakes, poached eggs, anchovy toast, and drinks from a coromandel-wood liqueur case which Midmore had never known that he possessed.

De Biasi had given me a huge Panettone, biscuits, jars of anchovies, a bottle of olive oil, ajar of pesto.

The second course presented Arabella with an even more bewildering choice, for there was, besides the baskets of pastry, a Rhenish cream, a jelly, a Savoy cake, a dish of salsify fried in butter, an omelette, and some anchovy toast.