| Jurengraulis | |
|---|---|
Scientific classification  | |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Clupeiformes |
| Family: | Engraulidae |
| Subfamily: | Engraulinae |
| Genus: | Jurengraulis Whitehead, 1988 |
| Species: | J. juruensis |
| Binomial name | |
| Jurengraulis juruensis (Boulenger, 1898) | |
Jurengraulis juruensis, the Jurua anchovy, is a species of freshwater anchovy that is found in the Amazon River and its tributaries in Bolivia and Brazil. It is the only species in its genus.
A Caesar salad is a green salad of romaine lettuce and croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan cheese, and black pepper.
Clupeiformes is the order of ray-finned fish that includes the herring family, Clupeidae, and the anchovy family, Engraulidae. The group includes many of the most important forage and food fish.
Burmeister's porpoise is a species of porpoise endemic to the coast of South America. It was first described by Hermann Burmeister, for whom the species is named, in 1865. Locally it is known as marsopa espinosa and chancho marino.
Bagoóng is a Philippine condiment partially or completely made of either fermented fish (bagoóng) or krill or shrimp paste (alamáng) with salt. The fermentation process also produces fish sauce known as patís.
Budu is an anchovies sauce and one of the best known fermented seafood products in Kelantan, Terengganu in Malaysia, southern Thailand and Natuna islands in Indonesia and South Sumatra, Bangka island and Western Kalimantan of Indonesia. It is mentioned in A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852.
Engraulis is a genus of anchovies. It currently contains nine species.
Leptodoras is a genus of thorny catfishes native to South America.
Thryssa is a genus of anchovies in the family Engraulidae. It contains the following species:
The European anchovy is a forage fish somewhat related to the herring. It is a type of anchovy; anchovies are placed in the family Engraulidae. It lives off the coasts of Europe and Africa, including in the Mediterranean Sea, the Black Sea, and the Sea of Azov. It is fished by humans throughout much of its range.
Whitebait is a collective term for the immature fry of fish, typically between 1 and 2 inches long. Such young fish often travel together in schools along the coast, and move into estuaries and sometimes up rivers where they can be easily caught with fine meshed fishing nets. Whitebaiting is the activity of catching whitebait.
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.
Anchoa is a genus of ray-finned fishes in the family Engraulidae. It currently consists of 35 species.
Coilia, the grenadier anchovies, is a genus of anchovies. It currently contains 12–13 species. They are found in East, Southeast and South Asia, and mostly inhabit estuarine regions, but there are also species in coastal marine habitats and rivers. The largest is up to 41 cm (16 in) in length, but most species only reach around half that size.
Papuengraulis micropinna, the littlefin anchovy, is a species of marine/brackish water anchovy that is only found in the Gulf of Papua, the mouths of rivers that drain into it and the Arafura Sea. It is the only species in its genus.
Setipinna, the hairfin anchovies, is a genus of anchovies. These fish derive their name from the long, filamentous extension of the pectoral fins that is found in most species. It currently contains eight recognized species.
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 is native to the western Atlantic Ocean and Gulf of Mexico. It is one of the most common fish species along the coastlines of the western Atlantic.
Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, and the body shape is variable, with more slender fish in northern populations.
Mushroom ketchup is a style of ketchup that is prepared with mushrooms as its primary ingredient. Originally, ketchup in the United Kingdom was prepared with mushrooms as a primary ingredient, instead of tomato, the main ingredient in contemporary preparations of ketchup. Historical preparations involved packing whole mushrooms into containers with salt. It is used as a condiment and may be used as an ingredient in the preparation of other sauces and other condiments. Several brands of mushroom ketchup were produced and marketed in the United Kingdom, some of which were exported to the United States, and some are still manufactured as a commercial product.
Avicularia juruensis is a species of spider in the family Theraphosidae, found in South America. Avicularia urticans was brought into synonymy in 2017. It has been given the English name Amazonian pink toe spider. Under the synonym Avicularia urticans, it is also known as the Peruvian pinktoe tarantula. It is a large mygalomorph spider, with a maximum body length over 30 mm (1.2 in) and the longest fully extended leg about 60 mm (2.4 in). Like other species in the genus Avicularia, specimens under this name are sold as pets, although their identity has not been confirmed by taxonomic studies.
Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco.
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