Anchovies are a family of small, common salt-water forage fish. Anchovies are usually classified as an oily fish. A traditional method of processing and preserving anchovies is to salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Anchovies are also eaten raw as an aphrodisiac. Today they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces, and in some versions of Café de Paris butter.. Anchovies are also a popular pizza topping.