Engraulis encrasicholus

from WordNet (r) 3.0 (2006)

Engraulis encrasicholus
    n 1: esteemed for its flavor; usually preserved or used for
         sauces and relishes [syn: {mediterranean anchovy},
         {Engraulis encrasicholus}]

from The Collaborative International Dictionary of English v.0.48

Anchovy \An*cho"vy\ ([a^]n*ch[=o]"v[y^]), n. [Sp. anchoa,
   anchova, or Pg. anchova, prob. of Iberian origin, and lit. a
   dried or pickled fish, fr. Bisc. antzua dry: cf. D. anchovis,
   F. anchois.] (Zool.)
   A small fish, about three inches in length, of the Herring
   family ({Engraulis encrasicholus}), caught in vast numbers in
   the Mediterranean, and pickled for exportation. The name is
   also applied to several allied species.
   [1913 Webster]