An-chō'vy, n.

n. [Sp. anchova and anchova, Pg. anchova, Fr. anchois, It. acciuga, Ger. anschore, a word of Iberian origin, lit. a dried or pickled fish, from Bisc. antzua, anchua, anchuria, dry.] A small fish, about three inches in length, of the Herring family (species Engraulis encrasicolus), caught in vast numbers in the Mediterranean, and pickled for exportation.