Of sea-fish there are many varieties, the tunny, the sardine and the anchovy being commercially the most important.
Anchovy and sardine fishing (the products of which are reckoned among the general total) are also of considerable importance, especially along the Ligurian and Tuscan coasts.
Parallels may be found in "Prairie oyster," the yolk of an egg with vinegar, pepper, &c. added; or "Scotch woodcock," a savoury of buttered eggs on anchovy toast.
The alfa and cork industries employ large numbers of persons, as do also the sardine, anchovy and tunny fisheries.
The anchovy fishing which takes place in May, June and July sometimes yields very productive results.
ANCHOVY (Engraulis encrasicholus), a fish of the herring family, easily distinguished by its deeply-cleft mouth, the angle of the gape being behind the eyes.
It produces wine, and is a centre of the anchovy fishery.
The exports consist chiefly of grain, timber, flax, hides, wool, a species of anchovy, and hemp, and the imports of manufactured goods and machinery.