Mediterranean anchovy
- noun
- /ˌmɛdɪtəˈreɪniən ˈæŋkəvi/
:
anchoa del Mediterráneo
- The chef added finely chopped Mediterranean anchovy to the salad for extra depth of flavor.
Examples
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The distinctive taste of Mediterranean anchovy elevates simple sauces and dressings.
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Imported Mediterranean anchovies are often used as a gourmet ingredient in Italian and Spanish dishes.
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I love the taste of Mediterranean anchovy on my pizza.
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Have you tried Mediterranean anchovies in your pasta?
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Imported Mediterranean anchovies are often used as a gourmet ingredient in Italian and Spanish dishes.
-
The distinctive taste of Mediterranean anchovy elevates simple sauces and dressings.
-
The chef added finely chopped Mediterranean anchovy to the salad for extra depth of flavor.
Synonyms
11
2.8
A small silvery fish often packed in salt and used to add a strong taste to food
A small salty fish often canned or used in sauces and salads
Surface Forms
Morphology
The meaning is a straightforward adjective–noun composition: 'Mediterranean' specifies the region and 'anchovy' names the small fish, so the sense 'an anchovy from the Mediterranean region' is directly derivable from the parts. This kind of geographic modifier + noun construction is cross-linguistically common and would be immediately understandable to a B1 learner who knows both constituent words.
Etymology
The name Mediterranean anchovy comes from a simple picture: Mediterranean shows the sea region it comes from and anchovy is a very small, salty fish. These tiny fish were often salted and kept to give strong 'flavor' to sauces and dishes, so the name now means that preserved, strong-tasting fish used to add depth to food.