Anchovy is a small, saltwater fish that is commonly used in cooking. It is known for its strong, salty flavor and is often used as a seasoning or ingredient in dishes such as pizza, pasta, and salads. In this article, we will explore the definition, meaning, and associations of anchovy.
Definitions
Anchovy is a small, oily fish that belongs to the Engraulidae family. It is typically found in the Mediterranean Sea, the Black Sea, and the Atlantic Ocean. The fish is around 5-15 cm in length and is characterized by its greenish-blue back and silver sides.
Origin
The word “anchovy” comes from the Spanish word “anchoa,” which in turn comes from the Basque word “antzua.” The fish has been a part of Mediterranean cuisine for centuries and was used by the ancient Greeks and Romans.
Meaning in different dictionaries
According to the Merriam-Webster dictionary, anchovy is defined as “a small, saltwater fish that is often used in cooking.” The Oxford English Dictionary defines it as “a small, silvery fish that is often preserved in salt and used as a seasoning or ingredient in cooking.”
Associations
Anchovies are often associated with pizza, Caesar salads, and pasta dishes such as spaghetti alla puttanesca. They are also commonly used in sauces, dressings, and spreads.
Synonyms
Some synonyms for anchovy include herring, sardine, mackerel, and shad.
Antonyms
There are no direct antonyms for anchovy, but some opposite terms might include sweet, mild, or bland.
The same root words
There are no direct root words for anchovy, but it is related to the Spanish word “anchoa” and the Basque word “antzua.”
Example Sentences
- I love the salty flavor that anchovies add to my Caesar salad.
- The pizza was topped with anchovies and olives.
- The puttanesca sauce was made with anchovies, capers, and olives.
- The chef used anchovies in the dressing for the pasta salad.
- The anchovy paste added a depth of flavor to the tomato sauce.