Engraulis encrasicholus
    n 1: esteemed for its flavor; usually preserved or used for
         sauces and relishes [syn: mediterranean anchovy,
         Engraulis encrasicholus]

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.] (Zool.)
   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.
   [1913 Webster]