For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish, such as tuna and sea bass. The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much milder flavor.
https://en.wikipedia.org/wiki/Anchovy
In case you are not yet familiar with fish sauce, it is that salty, smelly brown liquid made from fish that is the single, most important flavoring ingredient in Thai cooking (also well-loved in Laos, Cambodia, Vietnam, Burma and the Philippines).
http://www.thaifoodandtravel.com/features/fishsauce1.html
Called nam bplah in Thai, or literally fish water, genuine fish sauce is the water, or juice, in the flesh of fish that is extracted in the process of prolonged salting and fermentation. It is made from small fish that would otherwise have little value for consumption. This can either be freshwater or saltwater fish, though today, most fish sauce is made from the latter as pollution and dams have drastically reduced the once plentiful supply of freshwater fish in the heartlands of Southeast Asia.
http://www.thaifoodandtravel.com/features/fishsauce1.html
Among marine fish, anchovies and related species of small schooling fish from two to five inches in length are commonly used, as they can be found in bountiful supply in the coastal waters of the Gulf of Thailand and the South China Sea.
http://www.thaifoodandtravel.com/features/fishsauce1.html
A salt-packed anchovy. [Photograph: Nick Kindelsperger]. And then there are the anchovies you're probably most familiar with, the ones that come in jars or cans and turn up in pizzas, pastas, sandwiches, and, um, my stomach. Those are the anchovies we're talking about today—the kind that have been filleted, salt-cured, and stored in olive oil. It's that curing process that produces the intensely salty flavor and pungent, fishy odor commonly associated with anchovies.
http://www.seriouseats.com/2013/10/taste-test-best-anchovies-anchovy-fillets-in-olive-oil.html
ABOUT ANCHOVIES. Buy Anchovies online from igourmet.com! Please visit our online store and go shopping at the number one imported food delivery service in the USA. When most people think of anchovies, they think of long, silver or brick-colored strips of salty, tiny fish spread out over a pizza or Caesar salad.
http://www.igourmet.com/anchovies.asp
Nearly every taster noted a certain mealiness and funkiness to the Crown Prince anchovies ($1.86/oz). Some commented that it had the texture of an overcooked fish, while others thought the flavor was almost funky and overwhelming.. Polar ($1.15/oz) evoked some deep and profound reflection from some tasters.
http://www.seriouseats.com/2013/10/taste-test-best-anchovies-anchovy-fillets-in-olive-oil.html
Order Online at the #1 Gourmet Food and Gift Basket Boutique. How Anchovies are Made: Anchovies are a type of fish, usually from the Engraulis family, but they are rarely ever found fresh. This fresh fish is turned into the product we all know through a simple, timeless process of curing with salt and pressure.
http://www.igourmet.com/anchovies.asp
An anchovy is a small, common salt-water forage fish of the family Engraulidae. The 144 species are placed in 17 genera; they are found in the Atlantic, Indian, and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish.
https://en.wikipedia.org/wiki/Anchovy
Before we go any further, let's get a few things straight. All anchovies are not created equal. Fresh out of the water, anchovy is actually a relatively mild fish—light, plump, briny, and pretty universally inoffensive.
http://www.seriouseats.com/2013/10/taste-test-best-anchovies-anchovy-fillets-in-olive-oil.html
what kind of fish is anchovy
An anchovy is a small, common salt-water forage fish of the family Engraulidae.