ANCHOVY. Engraulis encraticholiis. 

 SHAD. AUsa mdgdris. 



in consequence possesses none, their place being merely indicated by two minute black 

 dots on the sides of the head. The head is naked, but the body is covered with scales, 

 and the jaws are furnished with some small but sharp teeth. Its colour is whitish grey, 

 as is, indeed, mostly the case with animals that have been long deprived of the colour- 

 giving sunlight. The grotto which contains this very remarkable little fish is in 

 Kentucky. 



WE now come to that most valuable family of fishes, the Herring tribe, called 

 technically Clupeidse, from the Latin word clupea, a herring. 



THE well-known ANCHOVY is properly a native of the Mediterranean Sea, though 

 it often occurs on our coasts, and has once or twice been captured in our rivers. Indeed, 

 one practical writer on British fishes thinks that the capture of the Anchovy off our 

 shores is a task that would be highly remunerative if properly undertaken, and that, 

 with proper pains, the British markets might be fully supplied with Anchovies from 

 our own seas. 



This little fish has long been famous for the powerful and unique flavou. of its flesh, 

 and is in consequence captured in vast quantities for the purpose of being made into 

 Anchovy sauce, Anchovy paste, and other articles of diet in which the heart of an 

 epicure delights. Unfortunately, however, the little fish is so valuable, that in the 

 preparations made from its flesh the dishonest dealers too often adulterate their goods 

 largely, and palm off sprats and other comparatively worthless fish for the real Anchovy. 



