a.k.a.: Sardine, whitebait (these are different kinds of fish yet are often sold interchangeably with anchovies)

Waters:Mediterranean and Southern European coasts are home to so-called "true anchovy." Other species harvested along Pacific and Atlantic coasts.

Description (in water): Small bright-silver fish that swim in schools.

Description (in market): Anchovies have white, off-white or grayish flesh with a smooth, fatty texture and rich flavor. After curing, the flesh turns deep red.

Sold as: Anchovies are most familiar to Americans in canned form, filleted and often salt-cured and packed in oil. However, they are also available fresh whole (beheaded) or in fillets (flattened and rolled). They are often salted, smoked and dried, or made into butters, creams, pastes, and spreads.

Best cooking: Fresh fillets grill nicely. Before serving canned fillets or adding them to recipes, rinse them well under cold running water. To further insure against saltiness, soak in cool water for 30 minutes, then drain and pat dry. Anchovies are often used in dressings, as garnishes, or in sauces for fish or pasta.

Buying/storing tips: Try to find unbruised specimens (the delicate flesh bruises easily) that don't smell too strong (the older the fish, the stronger the smell). Keep them well iced before cooking. Unopened, canned anchovies can be shelved for up to a year; after opening, seal tightly and refrigerate for up to 2 months.

Substitutes: Sardines, smelts, whitebait

Notes: Popular in French cuisine, anchovies are a main ingredient in poutine, a fermented condiment, and in pissaladiére, a fish and onion pie. Anchovies are also popular in Southeast Asian cooking and are used as a base for Thai fish sauce