Anchovy is a small, oily saltwater fish, about 6 inches long. They occur around the world in temperate waters and are the basis of an extensive commerical harvest.
Most commerical anchovies are gutted and pickled in brine, which gives them a distinctive strong flavor. They can also be pickled in vinegar, as in Spanish boquerones, and in areas close to the fishery, are eaten fresh, as in Italian alici. In much of Asia, they are dried or used in fermented condiments such as bagoong.