Anchovies are small silvery green fishes in the family Engraulidae. They are found throughout the Mediterranean and along parts of the coastline of Southern Europe, sometimes ranging as far north as the base of Norway. Anchovies have been an important food fish for centuries, for both humans and marine life alike. They are available fresh in regions where they are heavily fished, and preserved all over the world. The distinctive flavor of preserved anchovies is present in many dishes, especially in Mediterranean cuisine.

Some people confuse anchovies with sardines, another silvery fish in the herring family. Sardines grow larger than anchovies, range in different waters, and have different physical characteristics. Six anchovy species are widely harvested for food purposes. All of them have characteristic gaping mouths, along with pointed snouts and green to blue bodies which flash silver underwater. Anchovies feed on plankton, and also act as a food source for larger fish. Their role in the food chain makes anchovies an important fish species to preserve.

Like many fish in the herring group, anchovies live in large schools, groups of fish which can contain thousands of individuals. Anchovies in a school can protect themselves from predators by hiding in the middle of a school. Both humans and birds look for anchovies by seeking areas of disturbance on the surface of the water which indicate a panicked school of fish struggling to escape a predator from below.

Like many heavily fished species, anchovies are potentially at risk for serious decline. Several European nations have cooperated to institute limits on sardines, and to regulate the fishing industry to ensure that the fish are caught sustainably. Many fishing companies fish with large drag nets, which can pose environmental problems as they stir up the ocean floor. Some of these companies have voluntarily modified their fishing practices to ensure that anchovy fisheries will remain healthy.

Fresh anchovies have a mild, slightly oily flavor. They are very popular in both France and Italy, especially grilled. Preserved anchovies, typically packed in salt and oil, are also a staple food in many European countries, and around the world. They can be extremely salty, so some consumers soak preserved anchovies in cold water for half an hour before consuming them, to draw out some of the salt. Anchovies are also available in the form of anchovy paste, a thick mixture made from ground anchovy fillets, vinegar, sugar, and spices.