anchovy
UK: ˈæn.tʃə.vi | US: ˈæn.tʃoʊ.vi
n. a small, oily fish of the herring family, commonly used in Mediterranean cuisine
The word "anchovy" entered English in the late 16th century, likely borrowed from Spanish anchoa or Portuguese anchova, which themselves derive from the Genoese (Ligurian) anciua. The ultimate origin is uncertain but may trace back to the Basque word antzu (dry) or Latin apua (small fish). Due to its unclear morpheme boundaries and loanword status, further decomposition is not meaningful. The word's evolution reflects Mediterranean trade routes and culinary exchange.
The pizza was topped with salty anchovies and capers.
Anchovy paste adds a rich umami flavor to sauces.
Fishermen caught a large haul of anchovies off the coast.
She dislikes the strong taste of anchovies in Caesar salad.
Ancient Romans used fermented anchovy sauce called garum.