From The Food Encyclopedia by Jacques Rolland and Carol Sherman
A small fish, Engrolis encrasicolus, about 41⁄2 inches (12 cm) long, weighing little more than 2 ounces (60 g). They are most often caught in the Mediterranean, but can also be found in the Black Sea and the Atlantic Ocean. Almost every country has its "anchovy", although it is not always the same fish. All, or most, are members of the Engraulidea family, and all have one thing in common: they are rarely eaten fresh, but are generally salt-cured and canned in oil.
