anchovy

Anchovy is a common name for small, schooling forage fish in the family Engraulidae, within the order Clupeiformes. The most economically important species include the European anchovy (Engraulis encrasicolus) and the Peruvian anchoveta (Engraulis ringens). They inhabit temperate and subtropical seas worldwide, forming dense shoals along continental shelves and upwelling zones.

Anchovies are slender, laterally compressed fish typically 5 to 15 cm long, with some species reaching up to 20 cm. They have a small mouth with a single row of minute teeth, a silvery belly, and a bluish-green to olive back. A single dorsal fin sits behind the head, with a shallow body profile and a forked tail.

Ecology and diet: Anchovies are filter-feeding planktivores that feed on copepods, diatoms, and other plankton as they swim with their mouths open. They form large, sometimes synchronized schools that can span many kilometers, and they are prey for larger fish, seabirds, and marine mammals.

Reproduction: Spawning is often seasonal and occurs in warm, upwelling regions. Eggs are buoyant and hatch into larval fish that grow rapidly. Lifespans are typically short, with many individuals maturing within one year and contributing to annual spawning runs.

Fisheries and uses: Anchovies support major commercial fisheries, notably the Peruvian anchoveta and the European anchovy. They are consumed fresh or salted, and are extensively canned (including in the form of anchovy fillets). They are also processed into fishmeal and fish oil. Bycatch and ecological impacts are managed in many regions through quotas and seasonal closures.

In culture and economy: Anchovies are a staple ingredient in several cuisines (e.g., anchovies in Mediterranean dishes; anchovy extract is used in sauces such as Worcestershire).