Anchovy paste can be used as an ingredient in the preparation of anchovy sauce. Anchovy paste is also available, as is anchovy essence. Fish commonly implicated include tuna, mackerel, mahi mahi, sardine, anchovy, herring, bluefish, amberjack, and marlin. There are important tuna, sardine, swordfish and European anchovy fisheries. Variants add others such as prepared mustard, Worcestershire sauce, capers and anchovy paste. The sea around Vis is rich with fish, especially blue fish (sardine, mackerel and anchovy). Other fish that is canned includes cod, mackerel, herring, and anchovy. It is a type of anchovy; anchovies are placed in the family Engraulidae. They feed in shallow littoral waters on herring, flounder, hake, anchovy, codfish, and sculpin. Other fish species include mackerel, anchovy, sardinella, and horse mackerel. Eventually several preparations for seafood rillettes were developed including an anchovy, tuna, and salmon version. The finished eggs may be further decorated with caviar, anchovy, bacon, shrimp, or herring. Other significant fish species include the bay anchovy, Gulf menhaden and spot. The flour batter acts as a binding agent for the granules (peanuts, anchovy, shrimp, etc.). The anchovy eats plankton and recently hatched fish.