A small silvery-green fish is found mostly in saltwater oceans and seas. Their flavor is mild and fishy; Canned anchovies are very salty and pungent.

Mediterranean Sea, Black Sea, and warmer waters of the East Atlantic coasts.

Turkey, Spain, France, and Portugal are among the highest consumers.

Ancient Greeks introduced the art of salting fish to Catalonia and the Mediterranean diet.

“Anchovies: The Protein-Packed, Omega-3-Rich  Healthy Fish” by Rachael Link (2018) https://draxe.com/nutrition/anchovies 

The Oxford Companion to Food. 3rd ed., by Alan  Davidson and edited by Tom Jaine (2014)