n.
tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide
From anchovies to sardines and back: multidecadal change in the Pacific Ocean.
From Anchovies to Sardines and Back—Multidecadal Change in the Pacific Ocean
Climate variability drives anchovies and sardines into the North and Baltic Seas
An increase in the abundance of anchovies and sardines in the north‐western North Sea since 1995
Detection of domoic acid in northern anchovies and California sea lions associated with an unusual mortality event
Sensory analysis to assess the freshness of Mediterranean anchovies ( Engraulis encrasicholus ) stored in ice
Phylogenetic relationships among anchovies, sardines, herrings and their relatives (Clupeiformes), inferred from whole mitogenome se...
Histidine, lysine and ornithine decarboxylase bacteria in Spanish salted semi-preserved anchovies.
Halotolerant and halophilic histamine-forming bacteria isolated during the ripening of salted anchovies (Engraulis encrasicholus).
Shallow population histories in deep evolutionary lineages of marine fishes: insights from sardines and anchovies and lessons for co...
