[8] The earliest record of a true anchovy is of the stem-engrauline Eoengraulis from the Early Eocene of Monte Bolca, Italy.

[7] Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin.

They range from 2 to 40 centimetres (1 to 15+1⁄2 inches) in adult length,[9] and their body shapes are variable with more slender fish in northern populations.

Anchovies are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas.

This species is regularly caught along the coasts of Crete, Greece, Sicily, Italy, France, Turkey, Northern Iran, Portugal and Spain.

It is also extremely important to marine mammals and birds; for example, breeding success of California brown pelicans[13] and elegant terns is strongly connected to anchovy abundance.

[14] * Type species On average, the Turkish commercial fishing fleet catches around 300,000 tons per year, mainly in winter.

For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers.

Fish from the family Engraulidae are instead known as sardell in Sweden and sardelli in Finland, leading to confusion when translating recipes.

In Southeast Asian countries like Indonesia, Singapore, Malaysia and the Philippines, they are deep-fried and eaten as a snack or a side dish.