Anchovy

Anchovies are small, common fish that belong to the Engraulidae family. They live mostly in the ocean, but some can live where salt and fresh water mix, and a few types in South America live only in fresh water. There are over 140 different kinds of anchovies. They can be found in the Atlantic, Indian, and Pacific Oceans, as well as in the Black Sea and the Mediterranean Sea. These little fish are often called oily fish because they have a lot of natural oils in their bodies.

Taxonomy

Anchovies are small fish that belong to a group called Engraulidae. They have many different types. These fish live in the Atlantic, Indian, and Pacific Oceans, as well as the Black Sea and the Mediterranean Sea.

The oldest known fossils related to anchovies are from a time long ago, called the Eocene, found in Belgium and Pakistan. True anchovies appear even earlier in fossils from Italy. Even though anchovies are very common today, they are not often found as fossils.

Characteristics

Anchovies are small, green fish. They sometimes look blue because of a shiny silver stripe along their sides. They can grow from about 2 to 40 centimeters (1 to 15+1⁄2 inches) long. They come in different body shapes.

Their noses are blunt and they have tiny sharp teeth in both upper and lower jaws. They also have a special organ near their noses. This organ might help them sense electric signals, but scientists aren't sure how it works. Anchovies eat tiny plants and animals in the water, as well as very young fish.

Distribution

Anchovies live in many parts of the world's oceans. They are most common in temperate waters and are rarely found in very cold or very warm seas. These fish can live in a wide range of temperatures and salinity levels. Large groups of anchovies are often found in shallow, brackish water areas with muddy bottoms, like estuaries and bays.

The European anchovy is very common in the Mediterranean Sea, especially in the Alboran Sea, Aegean Sea, and Black Sea. This species is often caught along the coasts of Crete, Greece, Sicily, Italy, France, Turkey, Northern Iran, Portugal, and Spain. They are also found on the coast of northern Africa. The anchovy can also be found along the Atlantic coast of Europe, as far north as the south of Norway. These fish lay their eggs between October and March when the water is not colder than 12 °C (54 °F). They seem to lay eggs at least 100 kilometres (55 nautical miles) from the shore, near the surface of the water.

Ecology

Anchovies are an important food source for many fish, such as California halibut, rock fish, yellowtail, shark, chinook, and coho salmon. They are also important for marine mammals and birds. For example, the breeding success of California brown pelicans and elegant terns depends on how many anchovies there are.

Feeding behavior

Anchovies are filter-feeders, like herrings and sardines. They open their mouths while swimming, and water flows through. Tiny food particles get caught by special structures in their gills and move into their bodies. This is how they gather food as they move through the water.

Commercial species

* Type species

Fisheries

The FAO keeps count of how many anchovies are caught each year around the world. The Peruvian anchovy is caught in very large numbers, making it one of the most caught fish.

In 1972, the catch of Peruvian anchovies dropped suddenly because there was too much fishing and because of El Niño. It took many years for fishing to return to normal.

Black Sea

In the Black Sea, Turkish fishermen catch about 300,000 tons of anchovies each year, mostly in the winter, especially in November and December.

As food

Main article: Anchovies as food

Anchovies have been eaten for a long time. In the past, they were cleaned, salted, and left to cure before being packed in oil or salt. This gives them a strong flavor and turns their flesh a deep grey color. They can also be pickled in vinegar, which keeps the flesh white and makes the flavor milder.

Today, anchovies are used to add flavor to many dishes. Because they taste strong, they are often used in small amounts in sauces and condiments like Worcestershire sauce, caesar salad dressing, remoulade, and Gentleman's Relish. Anchovy fillets are sold in small tins or jars, sometimes mixed with capers, and anchovy paste is also available. Fishermen use anchovies as bait for bigger fish like tuna and sea bass.

Fresh anchovies have a milder flavor than cured ones. In some places, like Italy, fresh anchovies are popular and can be expensive. In Sweden and Finland, what people call "anchovies" is often made from other fish like sprats or herring. In Southeast Asian countries such as Indonesia, Singapore, Malaysia, and the Philippines, fried anchovies are enjoyed as a snack or side dish.