Source : Webster's Revised Unabridged Dictionary (1913)

Anchovy \An*cho"vy\ ([a^]n*ch[=o]"v[y^]), n. [Sp. anchoa,
   anchova, or Pg. anchova, prob. of Iberian origin, and lit. a
   dried or pickled fish, fr. Bisc. antzua dry: cf. D. anchovis,
   F. anchois.] (Zo["o]l.)
   A small fish, about three inches in length, of the Herring
   family ({Engraulis encrasicholus}), caught in vast numbers in
   the Mediterranean, and pickled for exportation. The name is
   also applied to several allied species.

Source : WordNet®

anchovy
     n 1: tiny Mediterranean fishes usually canned or salted; used for
          hors d'oeuvres or as seasoning in sauces
     2: small herring-like plankton-feeding fishes often canned
        whole or as paste; abundant in tropical waters worldwide