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<zoology> A small fish, about three inches in length, of the Herring family (Engraulis encrasicholus), caught in vast numbers in the Mediterranean, and pickled for exportation. The name is also applied to several allied species.
Origin: Sp. Anchoa, anchova, or Pg. Anchova, prob. Of Iberian origin, and lit. A dried or pickled fish, fr. Bisc. Antzua dry: cf. D. Anchovis, F. Anchois.
(01 Mar 1998)
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