Anchovies

Anchovies are small, schooling fish in the family Engraulidae. They are found in temperate and tropical seas worldwide, often near continental shelves and in upwelling zones. Adults typically range from 4 to 20 cm, depending on species, with slender bodies, a compressed outline, and a small, sharp snout. A highly protrusible mouth and well-developed gill rakers aid plankton feeding. They feed mainly on planktonic crustaceans and other tiny organisms.

Ecology and reproduction: Anchovies form large schools that can attract predators. They spawn in warm coastal waters; fecundity is high and the young have rapid growth. Population sizes are highly variable and influenced by environmental conditions such as sea-surface temperature and productivity. Because they are forage fish, they are a key dietary source for many marine predators, including larger fish, seabirds, and marine mammals.

Human use and sustainability: Anchovies are harvested commercially for direct consumption and for processing into products such as canned anchovies, anchovy paste, and flavoring ingredients. The European anchovy (Engraulis encrasicolus) and the Peruvian anchoveta (Engraulis ringens) are among the most commercially exploited species. Management includes catch limits, seasonal closures, and area restrictions to prevent overfishing. Local fisheries vary in sustainability; some stocks are well managed, while others face pressure from high-value markets. Culinary use varies by region, with small fillets salted, cured, or packed in oil, and used as flavoring in sauces and dishes.