1. Prepared or preserved anchovies

2. Number of these anchovies is 2,119.

3. Spicy crispy anchovies (sambal ikan bilis) made of anchovies, onion, chilli paste, tamarind, belachan, brown sugar, and salt

4. Anchovies were placed in salt between May and the beginning of August; the best anchovies were those of June and July

5. Cured Anchovies have been around for centuries

6. Without dreams, we're no different than anchovies.

7. The most well known Anchovies presented in the

8. Anchovies are usually classified as an oily fish.

9. Similar to herring, Anchovies run in large schools

10. The flavor is akin to anchovies on steroids.

11. With every jar of their Anchovies Fillets in Olive Oil, you can taste the meaty goodness of fresh white Anchovies from Sicily

12. Romans top their Bruschetta with anchovies and fresh mozzarella

13. Players may burn Anchovies while cooking one, resulting in burnt Anchovies; the burn rate while cooking these will decrease as players reach higher Cooking levels.

14. Anchovies are a type of fish that can be obtained by cooking raw Anchovies on a fire or cooking range, granting 30 experience when successful

15. Can you get me some ice cream with anchovies?

16. To use whole canned Anchovies, rinse gently in cold water

17. Northern Anchovies feed on plankton (tiny floating plants and animals).

18. Although they may be found fresh, Anchovies are usually found

19. Anchovies spoil faster than any other fish I know of

20. Used with a light hand, Anchovies don't overpower a dish

21. Prepared or preserved anchovies, whole or in pieces (excl. minced)

22. There are no specific Community rules on semi-preserves of anchovies.

23. In Sicily there is a product known as white Anchovies, or “Sicilian Sushi” as one manufacturer once said, which consists of Anchovies marinated in white vinegar.

24. If you're not using up all the Anchovies in the jar, replace the salt you removed so that the remaining Anchovies are still well-packed

25. Boobies are carnivorous birds who eat anchovies, mackerel, sardines, and squid

26. Look for Anchovies that are packed in salt or oil

27. "... the lambs and sloths and carp and anchovies and orangutans...

28. 6 Roland Foods Anchovy Fillets in Olive Oil – Most Versatile Anchovies

29. Is the tin of Anchovies half-empty or half-full? Doesn't matter

30. Top choices are salmon , mackerel , herring , lake trout , sardines , anchovies , and tuna .

31. Fresh anchovies, known in Italy as alici, have a much milder flavor.

32. The Anchovies can be easily scratched up so be very careful

33. Anchovies are a small fish that belong to the family Engraulidae (1)

34. The Bluefish eats squid and small, schooling fish such as menhaden and anchovies

35. Anchovies are high in protein, healthy omega 3 fats, calcium, iron, and zinc

36. Anchovies are good on pizza, but they're even better in these flavorful dishes

37. Anchovies are misunderstood, forever cast in a supporting role (in steakhouse Caesar salads)

38. Besides salt or oil, fillets of Anchovies are also prepared in other ways

39. Anchovies are widely used in the cuisines of Spain, Portugal, Italy and France

40. Northern Anchovies spawn throughout the year, with peak activity from February to April

41. Ingredients such as stockfish or simple marinated anchovies are found here as well.

42. Small, stinky, and intensely flavorful, Anchovies are more than just a polarizing pizza topping

43. The Anchovies coax out the lamb's umami flavor without even a whisper of fishiness

44. Garlic* and anchovies are used in many of the region's sauces, as in Poulet Provençal, which uses white wine, tomatoes, herbs, and sometimes anchovies, and Pastis is found everywhere that alcohol is served.

45. Anchovy oil can be used in salad dressings or sauces in lieu of whole anchovies

46. Anchovies are native to the Mediterranean and thus very popular in the local cuisine

47. Meep.Anchovies Anchovies are a large group of fish that make many appearances in the series

48. Word in the Wild: Anacoluthons in writing are about as desirable as anchovies in birthday …

49. Imports consist mostly of frozen fish (mackerel, herring, sprat, Alaska cod, whiting, sardines and anchovies).

50. Cantabrian Anchovies are prized for their quality, meaty fillets ranging from reddish brown to light caramel with flavor that is the ideal balance of oil, sea salt, and fish; nothing like the typical Anchovies found in supermarkets.

51. It feeds largely on fishes, particularly anchovies and sardines, with smaller quantities of shrimps and squids.

52. Anchovies have been eaten by people around the world since the early days of the Roman Empire

53. For sardines and anchovies over the tariff quota the duty rate will be full MFN duty.

54. One of the most well-loved ways to celebrate Anchovies in Italy is to make bagna cauda

55. That’s why it’s always a delight to make wild caught, fresh Anchovies the centerpiece of a meal

56. Rinse the Anchovies gently under cold running water one by one to wash off the encrusted salt.

57. Anchovy paste is made of ground anchovies and also may include olive oil, vinegar, sugar and spices

58. In European anchovies (Engraulis encrasicholus), stocks were differentiated by blood groups, even in the absence of spatial isolation.

59. Anchovy paste, made from ground Anchovies, is also available for boosting the flavor of stews and soups

60. Production methods: After being caught, anchovies must be placed in traditional wooden crates, containing approximately 10 kg of product.

61. In fact, a sauce made from fermented Anchovies called Garum was a staple in the Roman empire before …

62. Baitfishes These fishes are often used as bait, although herrings, sardines, and anchovies are also important food fishes.

63. Anchovies are also small, oily fish commonly found in the Mediterranean, as well as further north near Scandinavia

64. Fresh Anchovies and sardines are widely available throughout southern Europe and make a quick, inexpensive appetizer or lunch

65. The specialty of Piedmont, Italy translates to “warm bath” and is a simple combination of melted Anchovies, garlic

66. Fish, in particular roe, mashed roe, roe salad, marinated anchovies, marinated sardines, pickles, preserves, foodstuffs, oils and fats

67. The traditional quality of salted anchovies of the Ligurian Sea was, and still is, renown in nearby regions and most of all in Piedmont, where these anchovies became the main ingredient of one of the most famous regional dishes, the ‘bagna cauda’.

68. We love creamy roasted broccoli with Anchovies, garlic and chilli; anchovy potato gratin; and this hearty Niçoise bake.

69. Anchovy paste as well as canned anchovies in both whole and filleted forms are available at most grocery stores

70. The European Anchovy, Engraulis encrasicolus, is the main commercial Anchovy, with Morocco being the largest supplier of canned anchovies

71. We can find Anchovies all around the world, but they are particularly abundant in the coastal areas of the Mediterranean.

72. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in other respects.

73. Anchovies are saltwater forage fish, native to the Mediterranean and the Black Sea and thus very popular in the local cuisine

74. Anchovies are small, common saltwater forage fish in the family Engraulidae that are used as human food and fish bait

75. Anchovies taste savory, salty and flavorful, making them an excellent addition to everything from sauces to pasta dishes and pizzas

76. When substituting Anchovy paste for Anchovy fillets, the question is 1 tsp Anchovy paste is equal to how many anchovies?

77. The mixture of Anchovies and garlic creates an amazing flavor and aroma, and the crushed red pepper flakes add a nice kick

78. Or the filling can be anchovies, herring, salmon, sardines, sprats, mushrooms, minced meat, or cottage cheese —served separately or in combinations.

79. Antipasto definition, a course of appetizers consisting of an assortment of foods, as olives, anchovies, sliced sausage, peppers, and artichoke hearts

80. Delicious Malaysian coconut rice, served with Anchovy hot chile sauce, fried anchovies, fried peanut, sliced cucumber or tomato and hard-boiled egg