Anchovies are small, common saltwater fish of which there are over 140 different species. Usually classified as oily fish. They are a small, green fish with a hint of blue.

The traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in the characteristic strong flavour associated with anchovies, and their flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish boquerones en Vinagre, are milder, and the flesh retains a white colour.

Anchovies are small, common saltwater fish of which there are over 140 different species. Usually classified as oily fish. They are a small, green fish with a hint of blue.

The traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in the characteristic strong flavour associated with anchovies, and their flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish boquerones en Vinagre, are milder, and the flesh retains a white colour.