In areas around the Black Sea, the European anchovy is called gávros (Γαύρος) in Greek, hamsie in Romanian, ქაფშია (Kapshia) or ქაფშა (Kapsha) in Georgian, hamsi in Turkish, hapsi in Pontic dialect of Turkish, hapsia (a "biteful") in Pontic Greek, Hapchia in Laz, хамсия (hamsiya) in Bulgarian, and хамса (hamsa) in Russian and Ukrainian.
Its Ancient Greek name was ἀφύη, aphýē, later Latinized into apiuva, hence the standard Italian acciuga through the Genoese dialectal anciúa.
Modern Greek also uses αντζούγια antsúya, a variant of the Genoese form, for processed – as opposed to the fresh gávros – anchovy products.

Black Sea adult anchovies can reach around 12–15 cm (4 ¹⁄₂–6 in).
In the summer, hamsi migrates north to warm shallow waters of the Azov Sea to feed and breed, returning to the deep for the winter by migrating through the Strait of Kerch.
During migration the fish moves in huge schools, and are actively hunted by gulls and dolphins.
Hamsi makes up a considerable part of fishing and fish processing industries, either canned or frozen.
In Turkey, it is the staple food of the local Black Sea cuisine, widely used in pan dishes, baked goods, even as dessert.
In Bulgaria hamsiya is traditionally fried and served in cheap fast-food restaurants along the shore, typically with beer.
Since the 1990s the dominant position of fried hamsiya is fading but still popular.

Anchovy populations in the Mediterranean were severely depleted in the 1980s by the invasive comb jelly Mnemiopsis leidyi which eats the eggs and young, they have since stabilized albeit at a much lower level.
In areas around the Black Sea, the European anchovy is called gávros (Γαύρος) in Greek, hamsie in Romanian, ქაფშია (Kapshia) or ქაფშა (Kapsha) in Georgian, hamsi in Turkish, hapsi in Pontic dialect of Turkish, hapsia (a "biteful") in Pontic Greek, Hapchia in Laz, хамсия (hamsiya) in Bulgarian, and хамса (hamsa) in Russian and Ukrainian. Its Ancient Greek name was ἀφύη, aphýē, later Latinized into apiuva, hence the standard Italian acciuga through the Genoese dialectal anciúa. Modern Greek also uses αντζούγια antsúya, a variant of the Genoese form, for processed – as opposed to the fresh gávros – anchovy products.
Black Sea adult anchovies can reach around 12–15 cm (4 ¹⁄₂–6 in). In the summer, hamsi migrates north to warm shallow waters of the Azov Sea to feed and breed, returning to the deep for the winter by migrating through the Strait of Kerch. During migration the fish moves in huge schools, and are actively hunted by gulls and dolphins. Hamsi makes up a considerable part of fishing and fish processing industries, either canned or frozen. In Turkey, it is the staple food of the local Black Sea cuisine, widely used in pan dishes, baked goods, even as dessert. In Bulgaria hamsiya is traditionally fried and served in cheap fast-food restaurants along the shore, typically with beer. Since the 1990s the dominant position of fried hamsiya is fading but still popular.
Anchovy populations in the Mediterranean were severely depleted in the 1980s by the invasive comb jelly Mnemiopsis leidyi which eats the eggs and young, they have since stabilized albeit at a much lower level.
European anchovy