Anchovy
Anchovy
Anchovy (pronunciation: an-cho-vee) is a small, common salt-water forage fish of the family Engraulidae. The majority of anchovy species are found in the Atlantic Ocean, but can also be found in the Indian Ocean and Pacific Ocean. They are widely consumed by humans and are also an important food source for a variety of marine species.
Etymology
The word "anchovy" comes from the Spanish word anchova, which originated from the Genoese anchuva. The term is believed to have derived from the Greek ἀφύη, which means "flower" or "bloom", possibly in reference to the strong smell of the fish.
Related Terms
- Engraulidae: The family of small fish to which the anchovy belongs.
- Forage fish: Small, schooling fish that serve as an important food source for larger marine species.
- Marine species: Organisms that live in the ocean and depend on the marine ecosystem for survival.
Health Benefits
Anchovies are rich in Omega-3 fatty acids, which are known to promote heart health. They are also a good source of protein, calcium, and iron, making them a nutritious addition to any diet.
Culinary Uses
Anchovies are used in a variety of dishes around the world, including pizza, pasta, and salads. They are also commonly used to make fish sauce, a popular condiment in many Asian cuisines.
External links
- Medical encyclopedia article on Anchovy
- Wikipedia's article - Anchovy
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