Anchovies are small saltwater fish belonging to the family Engraulidae, with about 140 species found in the Atlantic, Indian, and Pacific Oceans. They are typically small, ranging from about 2 centimeters to 40 centimeters (0.79 to 16 inches) in length, often greenish with a silver stripe along their bodies. Anchovies are oily fish known for their strong, savory flavor. Traditionally, anchovies are processed by gutting, salting in brine, curing, and packing in oil or salt, which yields their characteristic pungent taste and dark grey flesh. Alternatively, they can be pickled in vinegar, which gives a milder flavor and retains a white color. Anchovies are commonly sold as fillets packed in oil or salt or as anchovy paste. Culinarily, anchovies are used in small quantities to enhance the flavor of many dishes due to their strong umami taste. They are key ingredients in sauces like Worcestershire sauce, remoulade, and fish sauces such as Vietnamese nuac mam and Thai nam pla. Anchovies are also a favored pizza topping in some regions. Besides their culinary use, fishermen use anchovies as bait to catch larger fish. Anchovies differ from sardines mainly in size, shape (slimmer), and stronger flavor, and they are often used in ways where their taste adds depth without being overtly identifiable. They are native to temperate waters and often found schooling in bays and estuaries. In summary, anchovies are small, flavorful, oily fish widely used in cooking for their distinctive taste and umami-enhancing properties, as well as in fishing as bait.