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Anchovies are small, saltwater forage fish belonging to the family Engraulidae. Over 140 species exist, found primarily in the Atlantic, Indian, and Pacific Oceans. They are characterized by their slender bodies, prominent eyes, and silvery color, typically growing to around 20 centimeters (8 inches) in length. Anchovies are an important part of the marine food web, serving as prey for larger fish, seabirds, and marine mammals. Commercially, anchovies are harvested for human consumption and fishmeal. They are commonly preserved through salting and/or canning in oil. Anchovies possess a strong, distinct flavor that is used to enhance a variety of dishes. They are frequently used as a pizza topping, in salads (such as Caesar salad), in sauces (like Worcestershire sauce), and as an ingredient in Mediterranean cuisine. The flavor comes from glutamic acid, one of the amino acids that naturally occurs in all living things.