Anchovy. The anchovy is abundant in the Mediterranean, and along the coasts of Spain and Portugal and France. It occurs also on various parts of our coast, as Hampshire, Cornwall, Wales, etc. The anchovy has been celebrated from the earliest times, and a sauce or condiment called garum, prepared from it, was held in high estimation among the Greeks and Romans. In preparing this fish for use, the head and viscera are removed, otherwise the pickle would be intensely bitter ; the anchovy was in fact once supposed to have the gall in its head. A fish called the sardine, common in the Mediterranean, and belonging to the same genus (E. melletta, Cuv.) is frequently mixed with real anchovies, or even sold salted and barrelled as the genuine fish. The sardine may be known by its long taper form, its brown colour, and pale flabby flesh.