Anchovies are tiny saltwater fish, about 7.5cm/3inches long. They can be cooked fresh but are not always easy to get hold of and are usually sold packed in salt, tinned in oil, as a paste in jars or tubes, or as a sauce. They are also popularly used as a stuffing for olives.
The true anchovy is to be found in the Mediterranean and southern European coastlines and are regularly caught off the coasts of Sicily, Italy, France and Spain.
Alicci are specially prepared itailian anchovies. Boquerones are similarly prepared spanish anchovies. Both are delicious cold and marinated as tasty tapas, or marinated and then fried as a first course.