Anchovy
Anchovies Temporal range:
| |
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Scientific classification | |
Domain: | Eukaryota |
Kingdom: | Animalia |
Phylum: | Chordata |
Class: | Actinopterygii |
Order: | Clupeiformes |
Suborder: | Clupeoidei
|
Superfamily: | Engrauloidea |
Family: | Engraulidae Gill, 1861 |
Subfamilies & genera[1] | |
See text |
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water.[2]
More than 140 species are placed in 17
Taxonomy
- Superfamily Engrauloidea
- Genus †Clupeopsis (fossil; Early Eocene of Belgium)[4]
- Genus †Monosmilus (fossil; Middle Eocene of Pakistan)[4]
- Family Engraulidae
- Subfamily Coiliinae
- Genus Coilia
- Genus Lycothrissa
- Genus Papuengraulis
- Genus Pseudosetipinna
- Genus Setipinna
- Genus Thryssa
- Subfamily Engraulinae
- Genus Amazonsprattus
- Genus Anchoa
- Genus Anchovia
- Genus Anchoviella
- Genus Cetengraulis
- Genus Encrasicholina
- Genus Engraulis
- Genus Jurengraulis
- Genus Lycengraulis
- Genus Pterengraulis
- Genus Stolephorus
- Subfamily Coiliinae
Genera
Genera in the family Engraulidae | ||||||
---|---|---|---|---|---|---|
Genera | Species | Comment | Genera | Species | Comment | |
Amazonsprattus | 1 | Anchoa | 35 | |||
Anchovia | 3 | Anchoviella | 4 | |||
Cetengraulis | 2 | Coilia | 13 | |||
Encrasicholina | 5 | Engraulis | 9 | Type genus, containing all commercially significant species. | ||
Jurengraulis | 1 | Lycengraulis | 4 | |||
Lycothrissa | 1 | Papuengraulis | 1 | |||
Pseudosetipinna | 1 | Pterengraulis | 1 | |||
Setipinna | 8 | Stolephorus | 20 | |||
Thryssa | 24 |
Characteristics
Anchovies are small, green fish with blue reflections due to a silver-colored
The
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
The European anchovy is abundant in the Mediterranean, particularly in the
Ecology
The anchovy is a significant food source for almost every predatory fish in its environment, including the
Feeding behavior
Anchovies, like most clupeoids (herrings, sardines and anchovies), are filter-feeders that open their mouths as they swim. As water passes through the mouth and out the gills, food particles are sieved by gill rakers and transferred into the esophagus.[10]
Commercial species
This article is part of a series on |
Commercial fish |
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Large pelagic |
Forage |
Demersal |
Mixed |
Commercially significant species | ||||||||||
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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 (8 in) | 13.5 cm (5+1⁄2 in)[11] | 49 g (1+3⁄4 oz) | 5 years | 3.11 | [12] | [13] | [14] | Least concern[15] |
Argentine anchoita | Engraulis anchoita (Hubbs & Marini, 1935) | 17.0 cm (6+1⁄2 in) | 10.0 cm (4 in) | 25 g (7⁄8 oz) | ? years | 2.51 | [16] | [17] | [18] | Least concern[19] |
Californian anchovy | Engraulis mordax (Girard, 1856) | 24.8 cm (10 in) | 15.0 cm (6 in) | 68 g (2+3⁄8 oz) | 7 years | 2.96 | [20] | [21] | [22] | Least concern[23] |
Japanese anchovy | Engraulis japonicus (Temminck & Schlegel, 1846) | 18.0 cm (7 in) | 14.0 cm (5+1⁄2 in) | 45 g (1+5⁄8 oz) | 4 years | 2.60 | [24] | [25] | [26] | Least concern[27] |
Peruvian anchoveta | Engraulis ringens (Jenyns, 1842) | 20.0 cm (8 in) | 14.0 cm (5+1⁄2 in) | ? g | 3 years | 2.70 | [28] | [29] | [30] | Least concern[31] |
Southern African anchovy | Engraulis capensis (Gilchrist, 1913) | 17.0 cm (6+1⁄2 in) | 11.0 cm (4+1⁄2 in) ((Linf+Lm)/2) | ? g | ? years | 2.80 | [32] | [33] | [34] | Least concern[35] |
* Type species
Fisheries
Black Sea
On average, the Turkish commercial fishing fleet catches around 300,000 tons per year, mainly in winter. The largest catch is in November and December.[37]
Peru
The Peruvian anchovy fishery is one of the largest in the world, far exceeding catches of the other anchovy species.
As food
A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to cure, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turning a deep grey. Pickled in vinegar, as with Spanish boquerones, anchovies are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac.[39]
Today, they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces and condiments, including
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.[41] The anchovies from Barcola (in the local dialect: sardoni barcolani) are particularly popular. These white fleshy fish, which are only found at Sirocco in the Gulf of Trieste, achieve the highest prices.[42]
In Sweden and Finland, the name "anchovies" is related strongly to a traditional seasoning, hence the product "anchovies" is normally made of sprats[43] and herring can be sold as "anchovy-spiced". Fish from the family Engraulidae are instead known as sardell in Sweden and sardelli in Finland, leading to confusion when translating recipes.
In Southeast Asian countries like Indonesia, Singapore, Malaysia and the Philippines, they are deep-fried and eaten as a snack or a side dish. They are known as ikan bilis in Malay, ikan teri in Indonesian and dilis in Filipino.[44]
See also
References
- ISBN 978-1-118-34233-6.
- .
- ^ "What's an oily fish?". Food Standards Agency. 2004-06-24. Archived from the original on 2010-12-10. Retrieved 2009-06-01.
- ^ PMID 32537214.
- ^ Froese, Rainer, and Daniel Pauly, eds. (2008). "Engraulidae" in FishBase. December 2008 version.
- JSTOR 1444635.
- ISBN 978-0-12-547665-2.
- ^ C.Michael Hogan. 2011. Alboran Sea. eds. P.Saundry & C.J.Cleveland. Encyclopedia of Earth. National Council for Science and the Environment. Washington DC
- California Cooperative Oceanic Fisheries Investigations: 55. Archived from the original(PDF) on 2012-12-23. Retrieved 2011-12-04.
Pelican reproductive rate ... depends largely on levels of anchovy abundance and availability.
- ^ Bone, Q., & Marshall, N. (1982). Biology of fishes. Glasgow: Blackie.
- ^ Engraulis encrasicolus (Linnaeus, 1758) European anchovy, In: Fishbase.se. 2021
- ^ Froese, Rainer; Pauly, Daniel (eds.) (2012). "Engraulis encrasicolus" in FishBase. April 2012 version.
- ^ Engraulis encrasicolus (Linnaeus, 1758) FAO, Species Fact Sheet. Retrieved April 2012.
- ^ "Engraulis encrasicolus". Integrated Taxonomic Information System.
- . Retrieved 12 November 2021.
- ^ Froese, Rainer; Pauly, Daniel (eds.) (2012). "Engraulis anchoita" in FishBase. April 2012 version.
- ^ Engraulis anchoita (Hubbs & Marini, 1935) FAO, Species Fact Sheet. Retrieved April 2012.
- ^ "Engraulis anchoita". Integrated Taxonomic Information System.
- . Retrieved 20 November 2021.
- ^ Froese, Rainer; Pauly, Daniel (eds.) (2012). "Engraulis mordax" in FishBase. April 2012 version.
- ^ Engraulis mordax (Girard, 1856) FAO, Species Fact Sheet. Retrieved April 2012.
- ^ "Engraulis mordax". Integrated Taxonomic Information System.
- .
- ^ Froese, Rainer; Pauly, Daniel (eds.) (2012). "Engraulis japonicus" in FishBase. April 2012 version.
- ^ Engraulis japonicus (Temminck & Schlegel, 1846) FAO, Species Fact Sheet. Retrieved April 2012.
- ^ "Engraulis japonicus". Integrated Taxonomic Information System.
- .
- ^ Froese, Rainer; Pauly, Daniel (eds.) (2012). "Engraulis ringens" in FishBase. April 2012 version.
- ^ Engraulis ringens (Jenyns, 1842) FAO, Species Fact Sheet. Retrieved April 2012.
- ^ "Engraulis ringens". Integrated Taxonomic Information System.
- .
- ^ Froese, Rainer; Pauly, Daniel (eds.) (2012). "Engraulis capensis" in FishBase. April 2012 version.
- ^ Engraulis capensis (Gilchrist, 1913) FAO, Species Fact Sheet. Retrieved April 2012.
- ^ "Engraulis capensis". Integrated Taxonomic Information System.
- .
- ^ a b c d Based on data sourced from the relevant FAO Species Fact Sheets
- ^ "Turkish Black Sea Acoustic Surveys: Winter distribution of anchovy along the Turkish coast" (PDF). Middle East Technical University Institute of Marine Sciences.
- ^ "Archived copy" (PDF). Archived from the original (PDF) on 2011-12-03. Retrieved 2015-11-17.
{{cite web}}
: CS1 maint: archived copy as title (link) - ^ "Tacitus: Germania". thelatinlibrary.com.
- ^ Walford L. A. (1945) Fishery Resources of the United States of America, page 26, U.S. Fish and Wildlife Service.
- ^ "White Anchovy Fillets (Boquerones)". marxfoods.com.
- ^ Georges Desrues "Eine Lange Nacht am Meer", In: Triest - Servus Magazin (2020), p 73.
- ^ "Food: First catch your anchovies". The Independent. 22 November 1997. Archived from the original on 2009-07-14.
- ^ Benayoun, Mike (2017-07-03). "Dilis". 196 flavors. Retrieved 2022-08-19.
Further reading
- Chavez, F. P.; Ryan, J.; Lluch-Cota, S. E.; Ñiquen, C. M. (2003). "From Anchovies to Sardines and Back: Multidecadal Change in the Pacific Ocean". S2CID 37990897.
- Froese, Rainer, and Daniel Pauly, eds. (2006). "Engraulidae" in FishBase. January 2006 version.
- Miller DJ (1956) "Anchovy" Archived 2020-07-16 at the Wayback Machine CalCOFI Reports, 5: 20–26.
- Nizinski MS and Munroe TA (1988) FAO species catalogue, volume 2: Clupeoid Fishes of the World, Engraulidae, Anchovies[ISBN 92-5-102340-9.
- Pacific States Marine Fisheries Commission [1] Northern Anchovy
- Crane, Leah. "Ancient anchovies were huge and used sabre teeth to eat other fish". New Scientist. Retrieved 2020-05-14.
External links
(Anchovies).
- "Fisheries Ebb and Flow in 50-Year Cycle" by Cameron Walker, National Geographic News (January 9, 2003).
- Cunningham, Joseph Thomas (1911). . Encyclopædia Britannica. Vol. 1 (11th ed.).