anchovy
UK[ˈæn.tʃə.vi]US[ˈæn.tʃoʊ.vi]
n
A small, common fish of the herring family, with a strong salty taste, often preserved in oil and used in cooking.
Etymology
The word 'anchovy' entered English in the late 16th century from Spanish 'anchoa' or Portuguese 'anchova'. These Iberian terms likely derive from the Genoese or Corsican word 'anciùa', which itself originates from the unattested Vulgar Latin 'apjua', a derivative of Latin 'aphya'. This Latin term was borrowed from the Greek 'aphýē', meaning a small fish. The Greek word may be related to 'aphýein', meaning 'to boil forth or teem', a fitting origin for a fish known for appearing in vast, swarming shoals. The journey from a Greek term for a teeming small fry to the specific, savory fish we know today illustrates the culinary and linguistic trade routes of the Mediterranean.
Analysis
The word is a simplex loanword. It does not contain separable, meaningful morphemes within its modern English spelling.
Examples
The pizza was topped with olives, capers, and anchovies.
A classic Caesar salad dressing is made with mashed anchovies.
The fisherman caught a large haul of anchovies in his net.