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,[8] 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.
