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What are anchovies?

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The American anchovies, Engraulis encrasicholus, belong to the closely related family Engraulidae, are about 4 in. (10 cm) long, inhabit warm seas, and are chiefly valuable as food for other fishes. Spanish and Italian anchovies, found in the Mediterranean and nearby Atlantic, are cured by a process involving fermentation; the small European herrings (called sprats, or brislings) are cured without fermentation and are sold as Norwegian, or Swedish, anchovies and sardines.

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