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Anchovy

From Wikipedia, the free encyclopedia
This article is about the fish. For the town in Jamaica, seeAnchovy, Jamaica.
"Anchovies" and "Chovy" redirect here. For the food, seeAnchovies as food.For the David Thomas Broughton EP, seeAnchovies (EP).For the esports player, seeChovy (gamer).

Anchovies
Temporal range:Early Eoceneto present
Californian anchovy(Engraulis mordax)
Scientific classificationEdit this classification
Domain: Eukaryota
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Clupeiformes
Suborder: Clupeoidei
Superfamily: Engrauloidea
Family: Engraulidae
Gill,1861
Subfamilies & genera[1]

See text

Ananchovyis a small, commonforage fishof thefamilyEngraulidae.Most species are found in marine waters, but several will enterbrackish water,and some in South America are restricted to fresh water.[2]

More than 140 species are placed in 17genera;they are found in the Atlantic, Indian and Pacific Oceans, and in theBlack Seaand theMediterranean Sea.Anchovies are usually classified asoily fish.[3]

Evolution[edit]

Life restoration of the extinct "saber-toothed anchovy"Monosmilus

The earliest known fossil records of anchovy relatives are of large predatorystem-anchovies (ClupeopsisandMonosmilus) from the early and middle Eocene of theTethys Ocean,in Belgium and Pakistan.[4]The large fangs of these early anchovy relatives has led to the nickname "saber-toothed anchovies" (not to be confused with the extantLycengraulisspecies).[5]The earliest record of a true anchovy is of the stem-engraulineEoengraulisfrom the Early Eocene ofMonte Bolca,Italy.[6]

Taxonomy[edit]

The following anchovy taxa are known:

Genera[edit]

Genera in the family Engraulidae
Genera Species Comment Genera Species Comment
Amazonsprattus 1 Anchoa 35
Anchovia 3 Anchoviella 4
Cetengraulis 2 Coilia 13
Encrasicholina 5 Engraulis 9 Type genus,containing all commercially significant species.
Jurengraulis 1 Lycengraulis 4
Lycothrissa 1 Papuengraulis 1
Pseudosetipinna 1 Pterengraulis 1
Setipinna 8 Stolephorus 20
Thryssa 24

Characteristics[edit]

European anchovy,Engraulis encrasicolus

Anchovies are small, green fish with blue reflections due to a silver-coloredlongitudinalstripe that runs from the base of thecaudal (tail) fin.They range from2 to 40 centimetres (1 to15+1⁄2inches) in adult length,[7]and their body shapes are variable with more slender fish in northern populations.

Thesnoutis blunt with tiny, sharpteethin both jaws. The snout contains a uniquerostral organ,believed to be electro-sensory in nature, although its exact function is unknown.[8][9]The mouth is larger than that ofherringsandsilversides,two fish which anchovies closely resemble in other respects. The anchovy eatsplanktonandrecently hatched fish.

Distribution[edit]

Anchovies 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. They are generally very accepting of a wide range of temperatures andsalinity.Large schools can be found in shallow,brackishareas with muddy bottoms, as in estuaries and bays.

The European anchovy is abundant in the Mediterranean, particularly in theAlboran Sea,[10]Aegean Seaand theBlack Sea.This species is regularly caught along the coasts ofCrete,Greece,Sicily,Italy,France,Turkey,Northern Iran,PortugalandSpain.They are also found on the coast of northern Africa. The range of the species also extends along the Atlantic coast ofEuropeto the south of Norway.Spawningoccurs between October and March, but not in water colder than 12 °C (54 °F). The anchovy appears to spawn at least 100 kilometres (55 nautical miles) from the shore, near the surface of the water.

Ecology[edit]

The anchovy is a significant food source for almost every predatory fish in its environment, including theCalifornia halibut,rock fish,yellowtail,shark,chinook,andcoho salmon.It is also extremely important tomarine mammalsand birds; for example, breeding success of Californiabrown pelicans[11]andelegant ternsis strongly connected to anchovy abundance.

Feeding behavior[edit]

Anchovies, like most clupeoids (herrings, sardines and anchovies), are filter-feeders that open their mouths as they swim. As water passes through the mouth and out the gills, food particles are sieved by gill rakers and transferred into the esophagus.[12]

Commercial species[edit]

This article is part of a series on
Commercial fish
Large pelagic
Forage
Demersal
Mixed
Commercially significant species
Common name Scientific name Maximum
length 		Common
length 		Maximum
weight 		Maximum
age 		Trophic
level 		Fish
Base 		FAO ITIS IUCN status
European anchovy* Engraulis encrasicolus(Linnaeus, 1758) 20.0 cm (8 in) 13.5 cm (5+1⁄2in)[13] 49 g (1+3⁄4oz) 5 years 3.11 [14] [15] [16] LC IUCN 3 1.svgLeast concern[17]
Argentine anchoita Engraulis anchoita(Hubbs & Marini, 1935) 17.0 cm (6+1⁄2in) 10.0 cm (4 in) 25 g (7⁄8oz) ?years 2.51 [18] [19] [20] LC IUCN 3 1.svgLeast concern[21]
Californian anchovy Engraulis mordax(Girard, 1856) 24.8 cm (10 in) 15.0 cm (6 in) 68 g (2+3⁄8oz) 7 years 2.96 [22] [23] [24] LC IUCN 3 1.svgLeast concern[25]
Japanese anchovy Engraulis japonicus(Temminck & Schlegel, 1846) 18.0 cm (7 in) 14.0 cm (5+1⁄2in) 45 g (1+5⁄8oz) 4 years 2.60 [26] [27] [28] LC IUCN 3 1.svgLeast concern[29]
Peruvian anchoveta Engraulis ringens(Jenyns, 1842) 20.0 cm (8 in) 14.0 cm (5+1⁄2in) ?g 3 years 2.70 [30] [31] [32] LC IUCN 3 1.svgLeast concern[33]
Southern African anchovy Engraulis capensis(Gilchrist, 1913) 17.0 cm (6+1⁄2in) 11.0 cm (4+1⁄2in) ((Linf+Lm)/2) ?g ?years 2.80 [34] [35] [36] LC IUCN 3 1.svgLeast concern[37]

* Type species

Fisheries[edit]

Global capture of anchovy in tonnes reported by theFAO
Capture of all anchovy reported by the FAO (green indicates Peruvian anchoveta)[38]
↑ Peruvian anchoveta 1950–2010[38]
↑ Other anchovy 1950–2010[38]
Global commercial capture of anchovy in million tonnes 1950–2010[38]

Black Sea[edit]

On average, the Turkish commercial fishing fleet catches around 300,000 tons per year, mainly in winter. The largest catch is in November and December.[39]

Peru[edit]

Peruvian anchoveta(E. ringens), one of the most commercially important fish species

ThePeruvian anchovyfishery isone of the largest in the world,far exceeding catches of the other anchovy species.

In 1972, it collapsed catastrophicallydue to the combined effects ofoverfishingandEl Niño[40]and did not fully recover for two decades.

As food[edit]

WikibooksCookbookhas a recipe/module on
Main article:Anchovies as food
Still Life with Anchovies,1972,Antonio Sicurezza

A traditional method ofprocessingandpreservinganchovies is to gut andsaltthem in brine, allow them tocure,and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turning a deep grey. Pickled in vinegar, as with Spanishboquerones,anchovies are milder and the flesh retains a white color. InRomantimes, anchovies were the base for the fermented fish saucegarum.Garumhad a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as anaphrodisiac.[41]

Today, they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces and condiments, includingWorcestershire sauce,caesar saladdressing,remoulade,Gentleman's Relish,manyfish sauces,and in some versions ofCafé de Paris butter.For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled aroundcapers.Anchovy pasteis also available.Fishermenalso use anchovies as bait for larger fish, such astunaandsea bass.[42]

The strong taste people associate with anchovies is due to thecuringprocess. Fresh anchovies, known inItalyasalici,have a much milder flavor.[43]The anchovies fromBarcola(in the local dialect:sardoni barcolani) are particularly popular. These white fleshy fish, which are only found atSiroccoin theGulf of Trieste,achieve the highest prices.[44]

InSwedenandFinland,the name "anchovies" is related strongly to a traditional seasoning, hence the product "anchovies" is normally made ofsprats[45]andherringcan be sold as "anchovy-spiced". Fish from the family Engraulidae are instead known assardellin Sweden andsardelliinFinland,leading to confusion when translating recipes.

In Southeast Asian countries likeIndonesia,Singapore,Malaysiaand thePhilippines,they are deep-fried and eaten as a snack or a side dish. They are known asikan bilisin Malay,ikan teriin Indonesian anddilisin Filipino.[46]

See also[edit]

References[edit]

  1. ^Nelson, Joseph S.; Grande, Terry C.; Wilson, Mark V. H. (2016).Fishes of the World(5th ed.).John Wiley & Sons.ISBN978-1-118-34233-6.
  2. ^Loeb, M.V. (2012)."A new species of Anchoviella Fowler, 1911 (Clupeiformes: Engraulidae) from the Amazon basin, Brazil".Neotropical Ichthyology.10(1): 13–18.doi:10.1590/s1679-62252012000100002.
  3. ^"What's an oily fish?".Food Standards Agency.2004-06-24. Archived fromthe originalon 2010-12-10.Retrieved2009-06-01.
  4. ^abcCapobianco, Alessio; Beckett, Hermione T.; Steurbaut, Etienne; Gingerich, Philip D.; Carnevale, Giorgio; Friedman, Matt (2020)."Large-bodied sabre-toothed anchovies reveal unanticipated ecological diversity in early Palaeogene teleosts".Royal Society Open Science.7(5): 192260.Bibcode:2020RSOS....792260C.doi:10.1098/rsos.192260.ISSN2054-5703.PMC7277248.PMID32537214.
  5. ^"Meter-long saber-toothed anchovies roamed the seas around 50 million years ago | U-M LSA Museum of Paleontology".lsa.umich.edu.Retrieved2024-04-19.
  6. ^abMarramà, Giuseppe; Carnevale, Giorgio (2016)."An Eocene anchovy from Monte Bolca, Italy: The earliest known record for the family Engraulidae".Geological Magazine.153(1): 84–94.doi:10.1017/S0016756815000278.ISSN0016-7568.
  7. ^Froese, Rainer, and Daniel Pauly, eds. (2008)."Engraulidae"inFishBase.December 2008 version.
  8. ^Bemis, William E.; Hetherington, Thomas E. (28 May 1982). "The Rostal Organ of Latimeria chalumnae: Morphological Evidence of an Electroreceptive Function".Copeia.1982(2): 467.doi:10.2307/1444635.JSTOR1444635.
  9. ^Nelson, Gareth (1998). Paxton, J.R.; Eschmeyer, W.N. (eds.).Encyclopedia of Fishes.San Diego: Academic Press. pp. 94–95.ISBN978-0-12-547665-2.
  10. ^C.Michael Hogan. 2011.Alboran Sea.eds. P.Saundry & C.J.Cleveland. Encyclopedia of Earth. National Council for Science and the Environment. Washington DC
  11. ^Anderson, Daniel W.; Gress, Franklin; Mais, Kenneth F.; Kelly, Paul R. (1980). North, Nance (ed.)."Brown pelicans as anchovy stock indicators and their relationships to commercial fishing"(PDF).CalCOFIs Reports.21.California Cooperative Oceanic Fisheries Investigations:55. Archived fromthe original(PDF)on 2012-12-23.Retrieved2011-12-04.Pelican reproductive rate... depends largely on levels of anchovy abundance and availability.
  12. ^Bone, Q., & Marshall, N. (1982).Biology of fishes.Glasgow: Blackie.
  13. ^Engraulis encrasicolus (Linnaeus, 1758) European anchovy,In: Fishbase.se. 2021
  14. ^Froese, Rainer; Pauly, Daniel (eds.) (2012)."Engraulis encrasicolus"inFishBase.April 2012 version.
  15. ^Engraulis encrasicolus(Linnaeus, 1758)FAO, Species Fact Sheet. Retrieved April 2012.
  16. ^"Engraulis encrasicolus".Integrated Taxonomic Information System.
  17. ^Tous, P.; Sidibé, A.; Mbye, E.; de Morais, L.; Camara, Y.H.; Adeofe, T.A.; Monroe, T.; Camara, K.; Cissoko, K.; Djiman, R.; Sagna, A.; Sylla, M.; Carpenter, K.E. (2015)."Engraulis encrasicolus".IUCN Red List of Threatened Species.2015:e.T198568A15546291.doi:10.2305/IUCN.UK.2015-4.RLTS.T198568A15546291.en.Retrieved12 November2021.
  18. ^Froese, Rainer; Pauly, Daniel (eds.) (2012)."Engraulis anchoita"inFishBase.April 2012 version.
  19. ^Engraulis anchoita(Hubbs & Marini, 1935)FAO, Species Fact Sheet. Retrieved April 2012.
  20. ^"Engraulis anchoita".Integrated Taxonomic Information System.
  21. ^Buratti, C.; Díaz de Astarloa, J.; Hüne, M.; Irigoyen, A.; Landaeta, M.; Riestra, C.; Vieira, J.P.; Di Dario, F. (2020)."Engraulis anchoita".IUCN Red List of Threatened Species.2020:e.T195023A159405500.doi:10.2305/IUCN.UK.2020-3.RLTS.T195023A159405500.en.Retrieved20 November2021.
  22. ^Froese, Rainer; Pauly, Daniel (eds.) (2012)."Engraulis mordax"inFishBase.April 2012 version.
  23. ^Engraulis mordax(Girard, 1856)FAO, Species Fact Sheet. Retrieved April 2012.
  24. ^"Engraulis mordax".Integrated Taxonomic Information System.
  25. ^Iwamoto, T.; Eschmeyer, W. & Alvarado, J. (2010)."Engraulis mordax".IUCN Red List of Threatened Species.2010:e.T183856A8189272.doi:10.2305/IUCN.UK.2010-3.RLTS.T183856A8189272.en.
  26. ^Froese, Rainer; Pauly, Daniel (eds.) (2012)."Engraulis japonicus"inFishBase.April 2012 version.
  27. ^Engraulis japonicus(Temminck & Schlegel, 1846)FAO, Species Fact Sheet. Retrieved April 2012.
  28. ^"Engraulis japonicus".Integrated Taxonomic Information System.
  29. ^Di Dario, F. (2019) [errata version of 2018 assessment]."Engraulis japonicus".IUCN Red List of Threatened Species.2018:e.T98969433A143841777.doi:10.2305/IUCN.UK.2018-2.RLTS.T98969433A143841777.en.
  30. ^Froese, Rainer; Pauly, Daniel (eds.) (2012)."Engraulis ringens"inFishBase.April 2012 version.
  31. ^Engraulis ringens(Jenyns, 1842)FAO, Species Fact Sheet. Retrieved April 2012.
  32. ^"Engraulis ringens".Integrated Taxonomic Information System.
  33. ^Di Dario, F.; Hüne, M.; Pérez-Matus, A. & Vega, R. (2021)."Engraulis ringens".IUCN Red List of Threatened Species.2021:e.T183775A102904317.doi:10.2305/IUCN.UK.2021-1.RLTS.T183775A102904317.en.
  34. ^Froese, Rainer; Pauly, Daniel (eds.) (2012)."Engraulis capensis"inFishBase.April 2012 version.
  35. ^Engraulis capensis(Gilchrist, 1913)FAO, Species Fact Sheet. Retrieved April 2012.
  36. ^"Engraulis capensis".Integrated Taxonomic Information System.
  37. ^Di Dario, F. (2019) [errata version of 2018 assessment]."Engraulis capensis".IUCN Red List of Threatened Species.2018:e.T98962403A143841628.doi:10.2305/IUCN.UK.2018-2.RLTS.T98962403A143841628.en.
  38. ^abcdBased on data sourced from the relevantFAO Species Fact Sheets
  39. ^"Turkish Black Sea Acoustic Surveys: Winter distribution of anchovy along the Turkish coast"(PDF).Middle East Technical University Institute of Marine Sciences.
  40. ^"Archived copy"(PDF).Archived fromthe original(PDF)on 2011-12-03.Retrieved2015-11-17.{{cite web}}:CS1 maint: archived copy as title (link)
  41. ^"Tacitus: Germania".thelatinlibrary.
  42. ^Walford L. A. (1945)Fishery Resources of the United States of America,page 26, U.S. Fish and Wildlife Service.
  43. ^"White Anchovy Fillets (Boquerones)".marxfoods.
  44. ^Georges Desrues "Eine Lange Nacht am Meer", In: Triest - Servus Magazin (2020), p 73.
  45. ^"Food: First catch your anchovies".The Independent.22 November 1997.Archivedfrom the original on 2009-07-14.
  46. ^Benayoun, Mike (2017-07-03)."Dilis".196 flavors.Retrieved2022-08-19.

Further reading[edit]

External links[edit]

Wikimedia Commons has media related toEngraulidae
(Anchovies).
Look upanchovyin Wiktionary, the free dictionary.
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