Anchovy
A family of very small fish that swim in large schools in temperate seas worldwide. They are very important to the fish food chain and also for production of fermented fish sauce, essential to the cuisines of Southeast Asia as it was to Imperial Roman.
European anchovies are salt cured in brine, then packed in oil in cans or jars. Morocco dominates canned anchovy production but their product is considered highly inferior by anchovy enthusiasts. Italian anchovies can be found put up in glass jars that are better and very fine anchovies are produced in southern Spain and in Italy for local consumption as snacks in bistros and bars.