Terran Fish variety.
Due to its popularity as food item, Anchovies are raised and produced on many planets.
There are genuine Anchovies, Vat grown Anchovies, Artificial Anchovies (Molecule Flavor card)
- Genuine Anchovies-Terra sell for about 200 credits / pound
- Genuine Anchovies (NT) sell for about 40-50 credits
- Vat Grown Anchovies sell for about 5 credits/ pound
- Arti-Anchie(TM) Flavor Printouts : 1 credit/ pound
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water and some in South America are restricted to fresh water.
The more than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish.
Anchovies are a family (Engraulidae) of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans . Anchovies are usually classified as an oily fish.They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length, and the body shape is variable with more slender fish in northern populations.
A 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 a characteristic strong flavor and the flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish boquerones en vinagre, are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac.Today they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available, as is anchovy essence. Fishermen use anchovies as fish bait for larger fish, such as tuna and sea bass. Anchovies are also a popular pizza topping