- in this genus:
Anchoa analis (R. R. Miller, 1945) (Longfin
Pacific anchovy)
Anchoa argentivittata (Regan, 1904) (Regan's anchovy)
Anchoa belizensis (Thomerson...
-
Anchoa mitchilli is a
species of ray-finned fish in the
family Engraulidae, the anchovies. Its
common names include bay
anchovy and
common anchovy. It...
- Anchoïade (Occitan:
Anchoa) is a
French dipping sauce originating in the
Provence region of France. The main
ingredients are anchovies,
olive oil, capers...
-
Anchoa lyolepis, the
shortfinger anchovy, is a
species of
anchovy native to the
western Atlantic Ocean from New York to Brazil. This
species can reach...
-
Subfamily Engraulinae Gill, 1861
Genus Amazonsprattus Roberts, 1984
Genus Anchoa D. S.
Jordan & Evermann, 1927
Genus Anchovia D. S.
Jordan & Evermann, 1895...
-
Anchoa hepsetus,
commonly known as the broad-striped anchovy, is a
species of ray-finned fish in the
family Engraulidae. It
grows to be
about 15 cm (6 in)...
-
Spain they are
called "bocarte" when
consumed as
freshly cooked fish, "
anchoa" when
salted and
commonly sold in cans and "boquerón" when
marinated in...
-
words of
alleged Basque origin in the
Spanish language are
circulated (e.g.
anchoa 'anchovies',
bizarro 'dashing, gallant, spirited',
cachorro 'puppy', etc...
-
Brevoortia aurea,
Anchoa marinii,
Lycengraulis grossidens,
Engraulis anchoita,
Pomatomus saltatrix,
Mugil cephalus,
Fundulus hetero****us,
Anchoa mitchilli and...
- (central Spain), this dish is
battered and
fried tiny
squid Queso con
anchoas Castilla or
Manchego cured cheese with
anchovies on top Raxo Pork seasoned...
