ANCHOVY. 



217 



ABDOMINAL 

 MALACOPTERYGIL 



CLUPEID&. 



THE ANCHOVY. 



Engraulis encrasicolus, Anchovy, FLEM. Brit. An. p. 183, sp. 54. 

 ,, vulgaris, CUVIER, Regne An. t. il. p. 322. 

 ,, WILI.UGHBY, p. 225, P. 2, fig. 2, App. 27. 



Clitpea encrasicolus, LINNAEUS. BLOCH, pt. i. pi. 30, fig. 2. 



,, ,, Anchovy, PENN. Brit. Zool. vol. iii. p. 459, pi. 78. 



,, ,, ,, DON. Brit. Fish. pi. 50. 



Engraulis eitcrasicholus, ,, JENYNS, Brit. Vert. p. 439. 



ENGRAULIS. Generic Characters. Distinguished from the Herrings in hav- 

 ing the head pointed ; the upper jaw the longest ; the mouth deeply divided ; the 

 opening extending backwards behind the line of the eyes ; the gape and bran- 

 chial apertures very large ; the ventral fins in advance of the line of the com- 

 mencement of the dorsal ; the abdomen smooth ; branchiostegous rays 12. 



I HAVE followed Dr. Fleming in preserving to the An- 

 chovy the old name by which it was formerly known. It 

 was called Lycostomus from the form of its mouth ; and 

 Encrasicholus Engraulis, because from its bitterness it 

 was supposed to carry its gall in its head. For this reason 

 the head as well as the entrails are removed when the fish is 

 pickled. 



The Anchovy is a common fish in the Mediterranean 

 from Greece to Gibraltar ; and was well known to the Greeks 

 and Romans, by whom the liquor prepared from it, called 



