Hamsi

From Ottoman Turkish خمسی (hamsı) ↳ From Greek χαμψί (champsí, anchovy) ↳ Possibly from a Black Sea substrate (uncertain ultimate origin) Distinct from the Romance/Italian ançüez (a salted-anchovy paste, not a fish name) which entered Turkish via French anchois (Italian acciuga). Both ultimately relate to anchovies but came through different borrowing chains: hamsi via Greek χαμψί, ançüez via the Romance ἀφύη lineage.