Marine fish.
Name - Origin
Αντζούγια.
A 15-20cm long fish, similar to a sardine, except that the upper jaw of the anchovy is wider than the lower jaw, while the opposite is true for the sardine. It has a thin and oblong body with large scales and a small dorsal fin with soft rays. The tail is forked. It has a round snout and a large mouth, which serves to filter plankton. Its back is blue to green, its sides are silvery and its belly is silvery white.
Scientific name: Engraulis encrasicolus/Engraulidae (Great Encyclopedia of Cyprus, vol. 2, entry αντζούγια, 212)
George Babiniotis interprets the word as the salted anchovy. (Babiniotis 2005, entry αντσούγια and αντζούγια,η, 215).
Fishing with nets with trawls. Consumed fried, salted or canned (usually imported).
Additional information and bibliography
It moves in the seas of Cyprus and in the summers it approaches the shores.
It is often imported in salted and canned form. The salted anchovies of Kalloni (Lesvos) are particularly well known.
Babiniotis G. (2005), Dictionary of Modern Greek Language. With comments on the correct use of words. Interpretative, Orthographic, Etymological, Synonyms-Ansonyms, Main Names, Scientific Terms, Acronyms, Centre for Lexicology, Athens, Greece.
Pavlides A. (ed.) (1985), Great Encyclopedia of Cyprus, vol. 2, Filokypros, Nicosia.
Vida A. (2007), 365 ψάρια, Eleftheroudakis.
Kyriaki Panteli, Argyro Xenophontos
Foods
Fishing and fish dishes
In recent years, in Cyprus, fish was served as follows: oftá (chargrilled), fried, hoglastá (boiled), savóro (marinated), plakí (in the oven) and yahní (in tomato sauce).
