Anchovy Collection (page 3)

Fish caught in a fishing net
Lens-like effect showing fish caught in a fishing net, Cenderawasih Bay, West Papua, Indonesia

Anchovy, Clupea encrasicolus, 1803, British fishes, Donovan, E. (Edward), 1768-1837, (Author)

Pizzette, small pizzas with buffalo mozzarella, chorizo and coriander, front, and tomatoes and anchovies, rear

School of anchovy

Fillets of anchovies in oil in preserving jar, with single fillet on a fork credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Fillets of monkfish in pan ready to be roasted on bed of rosemary with lemon and anchovies credit: Marie-Louise Avery / thePictureKitchen / TopFoto

White bowl of classic Salade Nicoise, with vinaigrette credit: Marie-Louise Avery / thePictureKitchen / TopFoto

Picture No. 10848537
Galapagos Penguin - underwater fishing for Anchovy (Spheniscus mendiculus) Date:

Picture No. 10848536
Galapagos Penguins - swimming underwater - fishing for Anchovy (Spheniscus mendiculus) Date:

Fishing fleet netting anchovy at night using flares. From Graphic Illustrations of Animals and Their Utility to Man, London, c1850

boquerones or fresh anchovies tapas

Jar of preserved anchovies

pissaladiere

Onion and anchovy tart on plate, close-up

Salted Anchovies

Adding anchovy fillets into a blender, containing black olives, white bread and capers (making tapenade), close-up

Antipasto, a Roman starter which includes artichokes, olives, peppers and seafood

Tin of Anchovies with lid rolled up, close up

Home made pickled anchovies in oil in airtight square glass jar

Salad nicoise on large white plate

Bruschetta topped with liver, tomato, olive and anchovy pastes, Italian snack

Boiled egg halves stuffed with black olive and anchovy tapenade and garnished with parsley, a Provencal version of Devilled Eggs

Crispeddi, Sicilian semolina fritters stuffed with ricotta, anchovies, capers, and herbs, garnished with fennel

Pissaladiere, home-made pizza topped with anchovies, black olives and onions

Artichoke stuffed with olives, parma ham, anchovies, with a red pepper sauce

Pan Bagnat, top of bread roll lifted to reveal filling of boiled egg, anchovy, tuna, red onion rings, salad and tomato, garnished with basil leaves and served on yellow plate, view from above

Green olives stuffed with piquillo peppers and anchovies, close-up

Pissaladiere Pizza topped with tomato sauce, black olives and anchovies, view from above

Salad vegetables, meat, pasta, fish and fruit typically used in Italian cooking

Flavoured butters, Anchovy, Chilli, Lemongrass & Lime, Tomato and garlic butters, one on top of the other

Bowl of tapenade made with black olives, anchovies and capers, view from above

A plate of Bruschetta, four different spreads / pastes consisting of tomato, olive, anchovy and liver
A plate of Bruschetta, four different spreads/pastes consisting of tomato, olive, anchovy and liver, garnished with a sprig of basil, view from above

Four anchovy fillets

Anchovies on white background, close-up

Using thumb to separate anchovy flesh from spine

Dried anchovies, close-up

Salad of sauteed oyster mushrooms, anchovies and parsley, served on a plate with a fork

Anchovies and eggs on rye bread, close-up

Engraulis ringens, Peruvian anchoveta
Peruvian anchoveta (Engraulis ringens) specimens brought back by Charles Darwin on his voyage on HMS Beagle

School of Anchovies AU-1147
PPC-20071 School of Anchovies Galapagos D. Parer & E. Parer-Cook Please note that prints are for personal display purposes only and may not be reproduced in anyway

Anchovy display at the Monterey Bay Aquarium in Monterey, California

Close up of school of anchovy

Desclaux Anchois anchovies factory and shop, house painted with advertising in blue and white. Collioure. Roussillon. France. Europe

Collioure. Roussillon. Marinated anchovies and red bell pepper as a starter. France. Europe

Anchovy fillets (Engraulis sp.) in olive oil

Japanese Anchovy, shoal, pelagic in west Pacific Ocean. Chinese and Japanese waters
PM-10626 Japanese Anchovy, shoal, pelagic in west Pacific Ocean. Chinese and Japanese waters. Engraulis japonicus Pat Morris Please note that prints are for personal display purposes only

Painted facade, local anchovy factory, Collioure, Roussillon, France, Europe

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Jars and tins of anchovies line the shelves at the Desclaux factory in Collioure, Roussillon, France, Europe. This picturesque town is renowned for its production of these small fish delicacies. From Northern Anchovy (Engeraulidae) KEL 49 caught off the coast of Canada to Northern Mexico, Engraulis mordax swims across vast distances to satisfy our palates with their unique flavor. In Spain's Catalonia region, specifically La Escala, visitors can indulge in a tantalizing experience by tasting anchovies at the end of a guided tour. The rich history and tradition behind this culinary delight come alive as you savor each bite. Even in Hawaii's tropical paradise, close-up details reveal the mesmerizing sight of schooling anchovy swimming together in perfect harmony. Their side view showcases their sleek bodies shimmering under sunlight - truly a marvel of nature. Traveling back to Europe, Italy's Marches region offers a mixed seafood platter that includes delectable anchovies among other ocean treasures. Served as starters in local restaurants, these platters are an invitation to embark on a gastronomic journey through Italian coastal cuisine. For tapas enthusiasts seeking bold flavors and textures, look no further than Anchovy Egg Salmon Mayonnaise Tapas. This delightful combination brings together salty anchovies with creamy salmon and mayonnaise for an explosion of taste sensations on your palate. Delving into history reveals fascinating glimpses into how anchovies have been appreciated throughout time. In "The Looking Glass" lithograph from January 1830, we catch a glimpse of people enjoying this delicacy during social gatherings long ago. Engravings depicting various aspects related to anchovies showcase their significance across cultures and traditions worldwide - from Sicily's method of curing them to fishermen using nets alongside shad for bountiful catches.