The anchovy is a marine fish smaller than a sardine, not longer than 20 cm (8 inches) with a greenish-blue back and silver sides, related to the herring. The upper jaw protrudes well beyond the lower jaw. They are found in the Atlantic, the Black Sea and in huge quantities in the Mediterranean. They are fished there and in the Bay of Biscay from January to September.
Unsalted butter mixed with mashed anchovy fillets and lemon and sieved. It is used with grilled fish or meat or on canapés.
A strongly-flavoured liquid extract obtained by pressing cured anchovies. This is a fish sauce which has traditionally been used in the United Kingdom to flavour both meat and fish dishes, the western version of nam pla.
Anchovy fillets are usually marinated in oil and spices and often tinned (US: canned).
Anchovies mashed to a paste with vinegar, spices and water or with olives, herbs and oil, often sold in a tube or small glass pot.
Chinese preserved eggs. 100 year old eggs. Eggs are covered with lime, salt and ash and buried in shallow holes for 100 days. They are then served uncooked with a sauce of soy sauce and chopped ginger.
