The American Heritage® Dictionary of the English Language, 4th Edition
n. A small, herringlike marine fish of the family Engraulidae, especially the European fish (Engraulis encrasicholus), widely used in appetizers and various dishes.
n. Any small saltwater fish of the Engraulidae family, consisting of 160 species in 16 genera, of which the genus Engraulis is widely sold as food.
the GNU version of the Collaborative International Dictionary of English
n. A small fish, about three inches in length, of the Herring family (Engraulis encrasicholus), caught in vast numbers in the Mediterranean, and pickled for exportation. The name is also applied to several allied species.
The Century Dictionary and Cyclopedia
n. An abdominal malacopterygious fish, of the genus Stolephorus or Engraulis, family Stolephoridæ.
WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
n. tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces
n. small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide
Word Usage
"It is sold in little glass vials, sometimes under the label anchovy extract or syrup, whose instructions advise you to toss it with pasta, garlic, red pepper, and olive oil."