Anchovy

Anchovy, name applied to any of several small, bony, schooling fishes related to the herring. The largest type of anchovy reaches a length of up to 50 cm (about 20 in), although most species are less than 15 cm (6 in). Anchovies are common in the offshore open waters of tropical climates and are especially abundant off the coasts of Peru and Chile. One of the world's most important commercial fishes, the anchovy population off Chile and Peru has been severely depleted in the last several years by overfishing and climatic changes (see Fisheries, El Niño). Anchovies are used commercially in animal meal, oil, and fertilizer. Some species are filleted, salted, packed in oil, and sold as a delicacy.

Scientific classification: Anchovies belong to the family Engraulidae, in the order Clupeiformes.