Anchovas

Anchovas, scientifically known as Engraulidae, are a family of small, oily forage fish belonging to the order Clupeiformes. They are found in temperate and tropical oceans around the world, typically inhabiting coastal waters. Anchovies are characterized by their elongated bodies, pointed snouts, and often prominent underslung jaws. Their coloration is typically silvery on the sides and back, with a lighter belly.

These fish are pelagic, meaning they live in the open ocean, and are often found in large schools. They are a crucial part of the marine food web, serving as a primary food source for a wide variety of larger fish, marine mammals, and seabirds. Anchovies themselves are planktivores, feeding mainly on phytoplankton and zooplankton. Their schooling behavior is thought to be a defense mechanism against predation.

Economically, anchovies are of significant importance. They are a popular food source for humans, consumed fresh, canned, or as an ingredient in various dishes. Their high oil content and distinctive flavor make them a key component in many cuisines, particularly in Mediterranean countries. Anchovies are also processed into fishmeal and fish oil, which are used in animal feed and as dietary supplements. Several species are commercially fished, with their populations fluctuating based on environmental conditions and fishing pressure.