Anchovy

“A small fish, about a span long, much esteemed for its rich and peculiar flavor. It is not much longer than the middle finger, thicker in proportion than the herring, to which it has a general resemblance; the head is sharp-pointed, and the under jaw much shorter than the upper; the scales large, silvery, and easily removed, the tail deeply forked.” — Chambers’ Encyclopedia, 1875

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