Engraulis encrasicholus

9.9

A small salty fish often canned or used in sauces and salads

noun

Specialized

: anchoa

Canned Engraulis encrasicholus are frequently used to prepare traditional Caesar salad dressing.

Examples

The Mediterranean diet often includes Engraulis encrasicholus for its rich, salty flavor.
Overfishing has raised concerns about the sustainability of Engraulis encrasicholus in European waters.
The Engraulis encrasicholus fish is delicious.
I love Engraulis encrasicholus!
Canned Engraulis encrasicholus are frequently used to prepare traditional Caesar salad dressing.
The Mediterranean diet often includes Engraulis encrasicholus for its rich, salty flavor.
Overfishing has raised concerns about the sustainability of Engraulis encrasicholus in European waters.

Synonyms

Mediterranean anchovy

vsEngraulis encrasicholus

6.2

A small oily fish from the Mediterranean with a strong salty taste used in sauces and cooking

is the scientific name for the same fish rather than a regional common name

Surface Forms

Engraulis encrasicholus singular

Engraulis encrasicholuses plural

Morphology

Engraulis + encrasicholus

This is a Latin binomial (a taxonomic proper name) rather than a compositional English phrase; the second element is an opaque species epithet with no ordinary English meaning. Even if a learner recognizes Engraulis as an anchovy genus, the full species sense and the culinary/practical implications are not derivable from the parts, so it would not be predictable to a B1 learner.

Etymology

Engraulis encrasicholus is the scientific name for a small, salty anchovy. The long name was given by scientists to point to this little fish that is often packed in jars or made into sauces, so the name helps you think of that tiny, flavorful fish used in cooking.