The European anchovy, called the hamsi baliği in Turkish, is a silver, eight inch fish that is common in the Mediterranean and the Black Seas. The primary season is late fall and early winter when they appear at the markets in Istanbul, Turkey, and are featured as part of Black Sea cuisine in restaurants. The many ways anchovies are used include pickled, canned, turned into paste, added to sauces and incorporated into entrees. They are also used as fishermen’s bait which, I believe, is the best fate for these small, strong-tasting fish.