The word anchovy was introduced to English in 1596 by Shakespeare, who made the tiny fish a favourite of his most corpulent character, Falstaff. The word anchovy comes from Basque, a language spoken in parts of Spain and France but related to no other language in the world. The Basque source of anchovy—anchoa, meaning dry—was probably bestowed upon the fish because they are usually dried and salted before being sold: such preparations are necessary because small fish go bad more quickly than large fish.
This text pertains to a diminutive saltwater fish, resembling the herring, that measures approximately six inches in length. When utilized as a paste, essence, butter, or in the form of fillets, anchovies imbue a piquant, singularly salty taste and exhibit a characteristic reddish-brown hue.
Anchovies are a type of diminutive fish that belong to the same family as herrings, and possess a similar color and shape to their larger relatives. Despite their small size, these fish are highly valued for their culinary properties and are frequently preserved in oil or brine. Although they are heavily salted, they are still used in moderate quantities as a flavorful addition to hors d’oeuvres and sauces, as well as a garnish for various meat and fish dishes. The inclusion of anchovies can impart a distinctive and intense flavor profile, which is why they are used sparingly in most culinary preparations.