NOUN (2)

1. tiny fishes usually canned or salted; used for hors d'oeuvres or as seasoning in sauces;

2. small herring-like plankton-eating fishes often canned whole or as paste; abundant in tropical waters worldwide;

The Collaborative International Dictionary of English v.0.48:

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.] (Zool.)
   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.
   [1913 Webster]

WordNet (r) 3.0 (2006):

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