anchovy

Anchovies
Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Clupeiformes
Family:	Engraulidae
Genera
See text
Global commercial capture of anchovy in million tonnes 1950–2010[1]

Anchovies are a family (Engraulidae) of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.^[2]

Genera

Characteristics

European anchovy, Engraulis encrasicolus

Anchovies are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length,^[3] and the body shape is variable with more slender fish in northern populations.

The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be sensory in nature, although its exact function is unknown.^[4] The mouth is larger than that of herrings and silversides, two fish anchovies closely resemble in other respects. The anchovy eats plankton and fry (recently-hatched fish).

Distribution

Anchovies are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. They are abundant in the Mediterranean, particularly in the Alboran Sea,^[5] and the Black Sea. The species is regularly caught along the coasts of Crete, Greece, Sicily, Italy, France, Turkey, and Spain. They are also found on the coast of northern Africa. The range of the species also extends along the Atlantic coast of Europe to the south of Norway. Spawning occurs between October and March, but not in water colder than 12 °C (54 °F). The anchovy appears to spawn at least 100 kilometers (62 mi) from the shore, near the surface of the water.

Ecology

The anchovy is a significant food source for almost every predatory fish in its environment, including the California halibut, rock fish, yellowtail, shark, chinook, and coho salmon. It is also extremely important to marine mammals and birds; for example, breeding success of California brown pelicans^[6] and elegant terns is strongly connected to anchovy abundance.

Commercial species

Commercially significant species
Common name	Scientific name	Maximum length	Common length	Maximum weight	Maximum age	Trophic level	Fish Base	FAO	ITIS	IUCN status
European anchovy*	Engraulis encrasicolus (Linnaeus, 1758)	20.0 cm	13.5 cm	kg	3 years	3.11	[7]	[8]	[9]	Not assessed
Argentine anchoita	Engraulis anchoita (Hubbs & Marini, 1935)	17.0 cm	cm	0.025 kg	years	2.51	[10]	[11]	[12]	Not assessed
Californian anchovy	Engraulis mordax (Girard, 1856)	24.8 cm	15.0 cm	0.068 kg	years	2.96	[13]	[14]	[15]	Least concern[16]
Japanese anchovy	Engraulis japonicus (Temminck & Schlegel, 1846)	18.0 cm	14.0 cm	0.045 kg	4 years	2.60	[17]	[18]	[19]	Not assessed
Peruvian anchoveta	Engraulis ringens (Jenyns, 1842)	20.0 cm	14.0 cm	kg	3 years	2.70	[20]	[21]	[22]	Least concern[23]
Southern African anchovy	Engraulis capensis (Gilchrist, 1913)	17.0 cm	cm	kg	years	2.80	[24]	[25]	[26]	Not assessed

* Type species

Fisheries

Global capture of anchovy in tonnes reported by the FAO

↑  Peruvian anchoveta 1950–2010 ^[1]

↑  Other anchovy 1950–2010 ^[1]

Capture of all anchovy reported by the FAO (green indicates Peruvian anchoveta) ^[1]

As food

Still life with anchovies, 1972, Antonio Sicurezza

Wikimedia Commons has media related to: Anchovy dishes

Anchovies are also eaten by humans. When preserved by being gutted and salted in brine, matured, then packed in oil or salt, they acquire a characteristic strong flavor. In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities, and were also consumed raw as an aphrodisiac.^[27] Today they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce, Caesar salad dressing, remoulade and many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish, such as tuna and sea bass.

The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much milder flavor.^[28] In Sweden and Finland, the name anchovies is related strongly to a traditional seasoning, hence the product "anchovies" is normally made of sprats^[29] and also herring can be sold as "anchovy-spiced", leading to confusion when translating recipes.

See also

• Sardines
• Stable Ocean Hypothesis

Notes

This article is one of a series on
Commercial fish
Large pelagic
billfish, bonito mackerel, salmon shark, tuna
Forage
anchovy, herring menhaden, sardine shad, sprat
Demersal
cod, eel, flatfish pollock, ray
Mixed
carp

References

• Froese, Rainer, and Daniel Pauly, eds. (2006). "Engraulidae" in FishBase. January 2006 version.
• PSMFC.org
• Francisco P, Chavez FP, Ryan J, Lluch-Cota SE and Ñiquen C M (2003) From Anchovies to Sardines and Back: Multidecadal Change in the Pacific Ocean Science 229(5604)217–221.
• Miller DJ (1956) "Anchovy" CalCOFI Reports, 5: 20–26.
• Nizinski MS and Munroe TA (1988) FAO species catalogue, volume 2: Clupeoid Fishes of the World, Engraulidae, Anchovies Pages 764–780, FAO Fisheries Synopsis 125, Rome. ISBN 92-5-102340-9.

External links

Look up anchovy in Wiktionary, the free dictionary.

• Fisheries Ebb and Flow in 50-Year Cycle National Geographic News (2003).
• Anchovies in Thailand

 This article incorporates text from a publication now in the public domain: Chisholm, Hugh, ed. (1911). Encyclopædia Britannica (11th ed.). Cambridge University Press. 

v t e Anchovies (Engraulidae) Genera Amazonsprattus Anchoa Anchovia Anchoviella Cetengraulis Coilia Encrasicholina Engraulis Jurengraulis Lycengraulis Lycothrissa Papuengraulis Pseudosetipinna Pterengraulis Setipinna Stolephorus Thryssa Main commercial species European anchovy Argentine anchoita Californian anchovy Japanese anchovy Peruvian anchoveta Southern African anchovy Rainbow sardine Other species Freshwater anchovy As food Anchovy (food) Anchovy essence Bagna càuda Bagnun Buntil Fish sauce Garum Gentleman's Relish Janchi guksu Myeolchijeot Phu quoc fish sauce Pissaladière Pissalat Scotch woodcock Sujebi Rempeyek Worcestershire sauce Whitebait Related topics Anchoveta Estropadak Humboldt Current Rostral organ

v t e Principal commercial fishery species groups Wild Large pelagic fish Mackerel Salmon Shark Swordfish Tuna albacore bigeye Atlantic bluefin Pacific bluefin southern bluefin skipjack yellowfin Forage fish Anchovy Capelin Herring Ilish Menhaden Sardines Shad Demersal fish Catfish Cod Atlantic Pacific Flatfish flounder halibut plaice sole turbot Haddock Mullet Orange roughy Pollock Smelt-whitings Toothfish Freshwater fish Carp Sturgeon Tilapia Trout Other wild fish Eel Whitebait more... Crustaceans Crab Krill Lobster Shrimp and prawn more... Molluscs Abalone Mussels Octopus Oysters Scallops Squid more... Echinoderms Sea cucumbers Sea urchin more... Farmed Carp bighead common crucian grass silver Catfish Freshwater prawns Mussels Oysters Salmon Atlantic salmon trout coho chinook Scallops Seaweed Shrimp Tilapia Commercial fishing World fish production Fishing topics Fisheries glossary