anchovy

an·cho·vy

A0285800 (ăn′chō′vē, ăn-chō′vē)n. pl. anchovy or an·cho·vies Any of various small silvery marine fishes of the family Engraulidae, especially Engraulis encrasicolus of the eastern Atlantic Ocean and the Mediterranean Sea, often cured and preserved in oil.

---

[Spanish anchoa, anchova, from Vulgar Latin *apiuva, from Greek aphuē, small fry : perhaps a-, not; see a-¹ + phuein, to become, grow; see bheuə- in Indo-European roots.]

anchovy

(ˈæntʃəvɪ) n, pl -vies or -vy (Animals) any of various small marine food fishes of the genus Engraulis and related genera, esp E. encrasicolus of S Europe: family Clupeidae (herrings). They have a salty taste and are often tinned or made into a paste or essence[C16: from Spanish anchoa, perhaps ultimately from Greek aphuē small fish]

an•cho•vy

(ˈæn tʃoʊ vi, -tʃə-, ænˈtʃoʊ vi)

n., pl. -vies. any small schooling fish of the family Engraulidae, as the European Engraulis encrasicholus, often salted and dried, canned, or made into a paste and used in cooking. [1590–1600; « Genoese anchua, anchova]

Thesaurus

Noun	1.	anchovy - tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in saucesfish - the flesh of fish used as food; "in Japan most fish is eaten raw"; "after the scare about foot-and-mouth disease a lot of people started eating fish instead of meat"; "they have a chef who specializes in fish"anchovy paste - paste made primarily of anchovies; used in sauces and spreads
	2.	anchovy - small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwidemalacopterygian, soft-finned fish - any fish of the superorder MalacopterygiiEngraulidae, family Engraulidae - anchoviesEngraulis encrasicholus, mediterranean anchovy - esteemed for its flavor; usually preserved or used for sauces and relishes

Translations

凤尾鱼

anchovy

→ 凤尾鱼zhCN