Nethili (anchovies) is a small fish which is very popular in south (Tamil Nadu and Kerala) and other countries UK, Italy, America, Indonesia, Malaysia and more. Anchovies are classified as oily fish. Anchovies are small with blue reflection due to sliver longitudinal stripe that runs from the base of the fish fin. They are eaten fresh or dry. The size and colour of the fish differs from each place. The anchovies which you see in the photos are medium size but I have eaten smaller than this with bones which I love it. In other countries it is preserved in brine or in oil. It is used as a topping for pizza, salads, breads, as stock, and more.

At my home it is eaten with bones but in my mother in laws house it is eaten by removing the bone. I learnt from her, how to debone which is very easy. Removing the head of the fish is easy and deboning of the fish too. Sometimes I donot remove the head too, as I love it, if frying or making curry, if curry just squeeze it, if deep fried can be eaten it is crispy.