Anchovies
Scientific classification
Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Clupeiformes Family: Engraulidae
Genera
Amazonsprattus Anchoa Anchovia Anchoviella Cetengraulis Coilia Encrasicholina Engraulis Jurengraulis Lycengraulis Lycothrissa Papuengraulis Pterengraulis Setipinna Stolephorus Thryssa Image File history File links Download high-resolution version (1856x1208, 2369 KB) Northern anchovies are important prey for marine mammals and game fish Image ID: nur00009, National Undersearch Research Program (NURP) Collection Location: Pacific Ocean. ... For other uses, see Scientific classification (disambiguation). ... For other uses, see Animal (disambiguation). ... Typical Classes See below Chordates (phylum Chordata) are a group of animals that includes the vertebrates, together with several closely related invertebrates. ... Orders See text The Actinopterygii are the ray-finned fish. ... Families Denticipitidae (denticle herring) Engraulidae (anchovies) Pristigasteridae (pristigasterids) Chirocentridae (wolf herring) Clupeidae (herrings) Clupeiformes is the order of ray-finned fish that includes the herring family, Clupeidae, and the anchovy family, Engraulidae. ... Species See text. ... Thryssa is a genus of fish in the Engraulidae family. ...

The anchovies are a family (Engraulidae) of small, common salt-water fish. The anchovy is a small green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. It is maximum nine inches (~23 cm) in length and body shape is variable with more slender fish in northern populations. The snout is blunt with small, sharp teeth in both jaws. The mouth is larger than those of herrings and silversides, two fish which they closely resemble. It eats plankton and fish larvae. The term, longitudinal means front-to-back or top-to-bottom as opposed to transverse which means side-to-side. In automotive engineering, the term, longitudinal refers to an engine in which the crankshaft is oriented along the long axis of the vehicle, front to back. ... Fish anatomy is primarily governed by the physical characteristics of water, which is much denser than air, holds a relatively small amount of dissolved oxygen, and absorbs light more than does air. ... An inch (plural: inches; symbol or abbreviation: in or, sometimes, ″ - a double prime) is the name of a unit of length in a number of different systems, including English units, Imperial units, and United States customary units. ... Species Clupea alba Clupea bentincki Clupea caspiopontica Clupea chrysotaenia Clupea elongata Clupea halec Clupea harengus Clupea inermis Clupea leachii Clupea lineolata Clupea minima Clupea mirabilis Clupea pallasii Clupea sardinacaroli Clupea sulcata Herrings are small oily fish of the genus Clupea found in the shallow, temperate waters of the North Atlantic... Genera See text The silversides are a family, Atherinidae, of fish in the order Atheriniformes. ...

Distribution

They 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.It is generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. Anchovies are abundant in the Mediterranean, and are regularly caught on the coasts of Sicily, Italy, France and Spain. The range of the species also extends along the Atlantic coast of Europe to the south of Norway. Spawning occurs between October and March, but not in water colder than 12° C (53.6° F). The anchovy appears to spawn at least 100 kilometers (62 miles) from the shore, near the surface of the water. Annual mean sea surface salinity for the World Ocean. ... Celsius is, or relates to, the Celsius temperature scale (previously known as the centigrade scale). ... For other uses, see Fahrenheit (disambiguation). ... A kilometer (Commonwealth spelling: kilometre), symbol: km is a unit of length in the metric system equal to 1,000 metres (from the Greek words χίλια (khilia) = thousand and μέτρο (metro) = count/measure). ... “Miles” redirects here. ...

Predation

The anchovy is a significant food source for almost every predatory fish in its environment, including the California halibut, rock fish, yellowtail, sharks, chinook, and coho salmon. It is also extremely important to marine mammals and birds; for example, California brown pelicans and elegant terns, whose breeding success is strongly connected to anchovy abundance. As anchovy populations drops, the population of the predatory species is also expected to decline^{[citation needed]}. This is a 36 pound California Halibut caught in April 2005 by Ryan Lambert. ... Seriola quinqueradiata or commonly called yellowtail is a fish which is greatly appreciated in Japan. ... For other uses, see Shark (disambiguation). ... Binomial name (Walbaum, 1792) The Chinook salmon (Oncorhynchus tshawytscha) (derived from Russian чавыча), is a species of anadromous fish in the salmon family. ... Binomial name Oncorhynchus kisutch (Walbaum, 1792) The Coho salmon (Oncorhynchus kisutch, from the Russian кижуч kisutch) is a species of anadromous fish in the salmon family. ... Binomial name Pelecanus occidentalis Linnaeus, 1766 The Brown Pelican (Pelecanus occidentalis) is the smallest of the eight species of pelican, although it is a large bird in nearly every other regard. ... Binomial name (Gambel, 1849) Synonyms Sterna elegans Gambel, 1849 The Elegant Tern (Thalasseus elegans, syn. ...

Overfishing of anchovies has been a problem. Since the 1980s, large mechanized anchovy fishing vessels based in France have caught the fish in fine-mesh dragnets. The Traffic Light colour convention, showing the concept of Harvest Control Rule (HCR), specifying when a rebuilding plan is mandatory in terms of precautionary and limit reference points for spawning biomass and fishing mortality rate. ... The 1980s refers to the years from 1980 to 1989. ... Vessels are a post-rock band from Leeds, UK. Vessels were born from the ashes of A Day Left in September 2005. ... Fishermen catching salmon on the Columbia River using a seine. ...

Consumption

Anchovies at the Monterey Bay Aquarium.

Anchovies are also eaten by humans. Preserved by being gutted and salted in brine, matured, then packed in oil, they are an important food fish, both popular and infamous for their strong flavor. In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities. Today they are a key ingredient in Caesar salad and Spaghetti alla Puttanesca, and are occasionally used as a pizza topping. Because of the strong flavor they are also an ingredient in several sauces, including Worcestershire sauce and many fish sauces, and in some versions of Café de Paris butter. They are most commonly marketed in small tins, either as "flat" filets, or as "rolled anchovies" where each fillet is rolled around a caper. While both are quite salty, the flat fillets tend to be more so. They are also marketed in jars and tubes as a paste, mostly for use in making sauces, such as anchovy essence. Fishermen also use anchovies as bait for larger fish such as tuna and sea bass. Image File history File linksMetadata Size of this preview: 558 × 600 pixel Image in higher resolution (1253 × 1347 pixel, file size: 583 KB, MIME type: image/jpeg) Anchovies at the Mnoterey Bay Aquarium I, the creator of this work, hereby release it into the public domain. ... Image File history File linksMetadata Size of this preview: 558 × 600 pixel Image in higher resolution (1253 × 1347 pixel, file size: 583 KB, MIME type: image/jpeg) Anchovies at the Mnoterey Bay Aquarium I, the creator of this work, hereby release it into the public domain. ... Salting is the preparation of food with salt. ... Ancient Rome was a civilization that grew from a small agricultural community founded on the Italian Peninsula circa the 9th century BC to a massive empire straddling the Mediterranean Sea. ... Garum is a type of fish sauce condiment popular in Ancient Roman society. ... A Caesar salad variation, topped with grilled chicken. ... Spaghetti alla Puttanesca is an Italian pasta dish from Naples that translates into spaghetti in the whores style. ... For other uses, see Pizza (disambiguation). ... 1900 advertisement Worcestershire sauce (IPA: (wuster-shur or wuster-sheer)) is a widely used fermented liquid condiment originally manufactured by Lea & Perrins, in Midland Road, Worcester, England. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ... Café de Paris sauce is a sauce said to have been invented by one Madame Boubier and her daughter in the 1930s; the daughter then married the proprietor of the Café de Paris restaurant in Geneva. ... Binomial name Linnaeus, 1753 For Australian native Capparis spinosa ssp nummularia, see Caperbush. ... Anchovy essence is a pink-colored, thick, oily sauce, consisting of pounded anchovies, spices, etc. ... Categories: Stub ... For other uses, see Tuna (disambiguation). ... Sea bass is a name shared by a large number of different species of fish, including: The Black sea bass (Centropristis striata, family Serranidae) is the common name of a species of fish whose range is eastern coast of the United States. ...

The strong taste that people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much softer and gentler flavor. Fresh and dried anchovies are a popular part of the cuisine in Kerala and other south Indian states where they are referred to as "Kozhuva" and provide a cheap source of protein in the diet. Fresh anchovies are eaten fried or as a part of a spicy curry and do not have the strong flavor associated with the cured variety. In English-speaking countries, alici are sometimes called "white anchovies", and are often served in a weak vinegar marinade. This particular preservation method is associated with the coastal town of Collioure in south east France. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs. In food preparation, curing refers to various preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or nitrite. ... The English language is a West Germanic language that originates in England. ...

The European anchovy, Engraulis encrasicolus, is the anchovy of commerce. Morocco now leads the world in canned anchovies. The anchovy industry along the coast of Cantabria now dwarfs the traditional Catalan salters, though the industry was only initiated in Cantabria by Sicilian salters in the mid 19th century. Binomial name Linnaeus, 1758 The European anchovy (Engraulis encrasicolus) is a fish somewhat related to the herring. ... For the Mesozoic island Cantabria, see Cantabria (Mesozoic island). ... This article is about the Spanish autonomous community. ... Alternative meaning: Nineteenth Century (periodical) (18th century — 19th century — 20th century — more centuries) As a means of recording the passage of time, the 19th century was that century which lasted from 1801-1900 in the sense of the Gregorian calendar. ...

Setipinna taty or ikan bilis is the anchovy commonly used in South-East Asian cooking to make fish stock or sambals. Anchovy is also used to produce budu, by fermentation process. In Vietnam, anchovy is the main ingredient to make fish sauce- nước mắm- the unofficial national sauce of Vietnam. Stock is a flavoured liquid. ... This article or section does not cite any references or sources. ... Bottles of budu. ... Fish sauce is a condiment derived from fish that have been allowed to ferment. ...

Anchovies can concentrate domoic acid which causes amnesic shellfish poisoning in humans, sea mammals, and birds. Chemical structure of Domoic acid Domoic acid, which causes amnesic shellfish poisoning (ASP), is an amino acid phycotoxin (algal toxin) found associated with certain algal blooms [1]. In 1958, domoic acid was originally isolated from the red alga called doumoi or hanayanagi (Chondria armata[2]) in Japan. ... Amnesic shellfish poisoning (ASP) is one of the four recognised syndromes of shellfish poisoning (the others being neurotoxic shellfish poisoning [1], diarrhetic shellfish poisoning [2] and paralytic shellfish poisoning). ...

References

Look up Anchovy in
Wiktionary, the free dictionary.

• "Engraulidae". FishBase. Ed. Ranier Froese and Daniel Pauly. January 2006 version. N.p.: FishBase, 2006.
• Fisheries.vims.edu
• PSMFC.org

This article incorporates text from the Encyclopædia Britannica Eleventh Edition, a publication now in the public domain. Wikipedia does not have an article with this exact name. ... Wiktionary (a portmanteau of wiki and dictionary) is a multilingual, Web-based project to create a free content dictionary, available in over 150 languages. ... FishBase is a comprehensive database of information about fish. ... Encyclopædia Britannica, the eleventh edition The Encyclopædia Britannica Eleventh Edition (1910–1911) is perhaps the most famous edition of the Encyclopædia Britannica. ... The public domain comprises the body of all creative works and other knowledge—writing, artwork, music, science, inventions, and others—in which no person or organization has any proprietary interest. ...