PLATE L. 
The true Anchovy has been observed on the coast of Hampshire, 
where a specimen at this time in our possession w’as caught only & 
few years since. Mr. Ray, as Pennant observes, discovered this 
species in the estuary of the Dee about a century and an half ago ; 
after which time no notice was taken of its resorting to the British 
coasts, till a few were caught near Mr. Pennant’s house at Downing, 
in Flintshire, in the year 1769. 
At certain seasons the Anchovy, like the sprat and herring, appears 
m vast shoals on all the sea coasts of the southern parts of Europe, 
as well as in the north seas, and the Atlantic ocean. Bloch acquaints 
us that it is found in the Baltic sea, but rarely. Upon the coasts of 
'Portugal, Spain, and the south of France and Italy, they are taken in 
the greatest plenty. They are caught from the month of December 
till March, but the principal fisheries commence in May, and continue 
till the end of July. The Anchovies of Brabant are in much esteem, 
. as are also those of Gorgona, a small island lying to the westward of 
Leghorn, where they are taken in vast numbers, arid beheaded, gutted, 
and pickled for exportation ; the Anchovy being in very general use 
as a sauce for other fish, which occasions a considerable demand for 
. *^is article. The Greeks and Romans, we are told, were well ac- 
quainted with this fish, and prepared a garutii, or kind of pickle from 
it, which they held in considerable estimation. 
Three or four inches at the most is the usual length of the Anchovy 
when full grown. Sometimes they are found still larger. The spe- 
cimen in our possession is about four inches and an half in length. 
In the dorsal fin are fifteen rays ; pectoral fin fifteen ; ventral fin seven ; 
'anal fin fourteen ; and in the tail twenty-four. 
