Anatomical Prepara′tions. Objects of interest in both surgical and pathological anatomy, and specimens in natural history, preserved by subjecting them to antiseptic processes, to which is also frequently added injection with coloured fluids (which subsequently harden), amalgams, or fusible metal, in order to display more fully the minute vessels, or the microscopic anatomy of the several parts. See Fusible Alloy, Injections, Preparations, Putrefaction, Skeletons, Solutions, &c.
ANCH′OVY (-chō′-). Syn. Anchois, Fr.; Anchove, Anschove, Ger.; Acciughe, Anchiove. It.; Anchova, Port., Sp. The clu′pea encrasic′olus (Linn.), a small fish of the herring tribe, closely resembling the English sprat. It is common in the Mediterranean, and occurs in the greatest abundance and of the finest quality about the island of Gorgona, near Leghorn. It is taken in the night, during May, June, and July.
Anchovies are prepared for sale or exportation by salting or pickling them—the heads, intestines and pectoral fins having been first removed, but not the scales, and afterwards packing them, along with rock-salt, in the small kegs in which they are imported into this country. The small fish are valued more than the larger ones. For the table they are often fried to a pale amber colour, in oil or butter; having previously been scraped clean, soaked for an hour or two in water, wiped dry, opened (without dividing the fish), and had the back-bones removed. Before being put into the pan they are usually highly seasoned with cayenne; and after being again closed, are dipped into a rich light batter. They are also divided into fillets, and served as sandwiches, or in curried toasts. Anchovies are also extensively potted (POTTED ANCHOVIES), and made into butter (A.-BUTTER), and into sauce (A.-SAUCE), particularly the last.
The anchovy has a fine and peculiar flavour, and is eaten as a delicacy all over Europe. It was known to the Greeks and Romans, who prepared from it a kind of garum for the table. It is said to be aperitive, stimulant, and stomachic.
The high price of genuine Gorgona anchovies has led the fraudulent dealer to either substitute for them, or mix with them, fish of a less expensive kind. The most frequent SUBSTITUTIONS are Dutch, French, and Sicilian fish of allied species or varieties, sardines and even the common sprat. The genuine Gorgona fish is about the length of one’s finger; and may be known by its silvery appearance; by the greater thickness of its head, which is sharp-pointed, with the upper jaw considerably the longest, and the mouth deeply divided; the dusky brown colour of its back,[58] and the pink salmon colour of its flesh. When only 3 months old, its flesh is pale; when of 6 months, rather pink; when of 10 to 12 months (or in its prime), a beautiful deep pink colour; and when much older, darker, but less lively. The fin-rays, varying in number with the age of the fish, are—
| Yarrell. | Hassall.[59] | |
| Dorsal | 14, | 16 (?). |
| Pectoral | 15, | — |
| Ventral | 7, | — |
| Anal | 18, | 19 (?). |
| Caudal | 19, | 26 (?). |
These fins are delicate in structure and greenish-white; and the membranes connecting the rays almost transparent. “The length of the head, compared with the length of the body alone, is as 1 to 3; the depth of the body but 2-3rds of the length of the head, and compared to the length of the whole fish is as 1 to 7;” the tail is deeply forked, the gill covers are elongated, and the scales of the body large and deciduous.” “The breadth of the eye is 1-5th of the length of the whole head.”[60] Dutch fish may be generally known by being deprived of the scales, and the French fish by their larger size; and both by the paler or whiter colour of their flesh; and sardines and sprats by the flesh being white. The genuine fish may also be known by the pickle, after repose or filtration, being of a clear pinkish colour, without any red sediment; whilst that from spurious kinds is turbid and red only when agitated, and deposits a heavy red sediment (Armenian bole, Venetian red, or red ochre) on repose. See Butter, Potting, Powders, Sauces, &c.
[58] The colour of the top of the head and back is, in the recent fish, blue, with a tinge of green. (Yarrell.)
[59] Counted, by Dr A. H. Hassall, in fish in the preserved state.
[60] Yarrell’s ‘British Fishes’.