anchoveta

Anchoveta is the common name for small pelagic anchovy-like fish of the family Engraulidae, especially Engraulis ringens, found along the western coast of South America. The species forms vast schools in the Humboldt Current and supports one of the world's largest fisheries, centered in Peru and Chile.

Biology and ecology: Anchoveta are fast-growing, short-lived fish that inhabit the productive upwelling zone. They mature in about one year and can reach roughly 12–15 cm. They spawn year-round with seasonal peaks, and their abundance is strongly influenced by currents and El Niño events, which can disrupt recruitment and stock size.

Fisheries and uses: The primary product is fishmeal and fish oil for animal feed and aquaculture, though some catch is processed for direct human consumption, particularly into canned anchovy products. The fish is harvested by purse seiners and subject to management plans with quotas, seasonal closures, and monitoring measures.

Management and sustainability: Peru and Chile regulate anchoveta fisheries to balance production with stock health. The stock is highly variable and sensitive to climatic fluctuations; overfishing and ecosystem effects, such as depletion of predator fish and seabirds, are ongoing concerns. Certification and sustainability programs have been pursued by some fishery sectors.