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The European anchovy (Engraulis encrasicolus) is a forage fish somewhat related to the herring. It is a type of anchovy; anchovies are placed in the family Engraulidae. It lives off the coasts of Europe and Africa, including in the Mediterranean Sea, the Black Sea, and the Sea of Azov. It is fished by humans throughout much of its range. [1]
European anchovy, Engraulis encrasicolus Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin . They range from 2 to 40 centimetres (1 to 15 + 1 ⁄ 2 inches) in adult length, [ 9 ] and their body shapes are variable with more slender fish in northern ...
The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much milder flavor. [7] The rare alici (anchovies - in the local dialect: "Sardoni barcolani") from the Gulf of Trieste near Barcola, which are only caught at Sirocco, are particularly sought after because of their white meat and special taste and fetch high prices ...
Engraulis australis (Shaw, 1790) (Australian anchovy) Engraulis capensis Gilchrist, 1913 (Southern African anchovy) Engraulis encrasicolus (Linnaeus, 1758) (European anchovy) Engraulis eurystole (Swain & Meek, 1885) (Silver anchovy) Engraulis japonicus Temminck & Schlegel, 1846 (Japanese anchovy) Engraulis mordax Girard, 1854 (Californian anchovy)
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Aleksandrov, A. I., 1927: Anchois de la mer d'Azoff et de la mer Noire, leurs origine et indications taxonomiques. Reports of the Scientific Station of Fisheries in Kertch v. 1 (2–3): 37–99.
Shoals of anchovies are denoted as native and common, but the anchovy is primarily native to southern Europe, and the shoals in Nordic waters vary between years. As such, anchovy fishing is not reliable. [9] A third economically important fish of this order is the European sprat (Sprattus sprattus). The catch in Swedish waters in 1996 was ...