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.
Worcestershire sauce is a fermented liquid condiment created in the city of Worcester in Worcestershire, England during the first half of the 19th century. The creators were pharmacists John Wheeley Lea and William Henry Perrins, who went on to form the company Lea & Perrins. Worcestershire sauce has been considered a generic term since 1876, when the English High Court of Justice ruled that Lea & Perrins did not own a trademark for the name Worcestershire.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is widely used as a staple seasoning in East and Southeast Asian cuisine and some garum-related fish sauces have been used in the West since the Roman times.
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.
Bryde's whale, or the Bryde's whale complex, putatively comprises three species of rorqual and maybe four. The "complex" means the number and classification remains unclear because of a lack of definitive information and research. The common Bryde's whale is a larger form that occurs worldwide in warm temperate and tropical waters, and the Sittang or Eden's whale is a smaller form that may be restricted to the Indo-Pacific. Also, a smaller, coastal form of B. brydei is found off southern Africa, and perhaps another form in the Indo-Pacific differs in skull morphology, tentatively referred to as the Indo-Pacific Bryde's whale. The recently described Omura's whale, was formerly thought to be a pygmy form of Bryde's, but is now recognized as a distinct species. Rice's whale, which makes its home solely in the Gulf of Mexico, was once considered a distinct population of Bryde's whale, but in 2021 it was described as a separate species.
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.
The Peruvian anchoveta is a species of fish of the anchovy family, Engraulidae, from the Southeast Pacific Ocean. It has yielded greater catches than any other single wild fish species in the world, with annual harvests varying between 4.2 and 8.3 million tonnes in 2008–2012. Almost all of the production is used for the fishmeal industry. The Peruvian anchoveta may be the world's most abundant fish species.
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.
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.
Anchovy is a small town in the parish of Saint James in northwestern Jamaica. It is located 7 kilometres (4.3 mi) south-southwest of Montego Bay.
Anchoa is a genus of ray-finned fishes in the family Engraulidae. It currently consists of 35 species.
Anchovia is a genus of anchovies. It currently contains 3 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.
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.
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.
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.
