Because they are small, generally 5 to 8 inches in length, anchovies are often confused with sardines (Sardinella anchovia). In some areas, the terms anchovy and sardine are used interchangeably.
The miniscule scales are virtually non-existent and the skin is perfectly edible. Anchovies are native to the Mediterranean and thus very popular in the local cuisine.
Many people instantly disdain any recipe made with anchovies, immediately thinking of pizza or perhaps antipasto salad. Those same people probably vastly enjoy Worcestershire sauce, remoulade sauce, and green goddess dressing, all of which classic recipes contain anchovies. Many, many recipes use anchovies for a punch of flavor where the anchovies are neither recognizable visually nor by the taste buds. Anchovies are often that secret ingredient that you just can't put your finger on, the one that really makes the recipe pop.
More about Anchovies:• Anchovy Cooking Tips and Hints
• Anchovy Selection - Buying Anchovies
• What are anchovies? FAQ
• Anchovy Equivalents, Measures, and Substitutions
• Anchovy Recipes