Anchovies are small, commonforage fishes of thefamilyEngraulidae. Most species are found in marine waters, but several will enterbrackish water, and some in South America are restricted to fresh water.[3]
More than 140 species are placed in 16genera; they are found in the Atlantic, Indian and Pacific Oceans, and in theBlack Sea and theMediterranean Sea. Anchovies are usually classified asoily fish.[4]
Life restoration of the extinct "saber-toothed anchovy"Monosmilus
The earliest known fossil records of anchovy relatives are of large predatorystem-anchovies (Clupeopsis andMonosmilus) from the early and middle Eocene of theTethys Ocean, in Belgium and Pakistan.[6] The large fangs of these early anchovy relatives has led to the nickname "saber-toothed anchovies" (not to be confused with the extant genusLycengraulis).[8] The earliest record of a true anchovy is of the stem-engraulineEoengraulis from the Early Eocene ofMonte Bolca, Italy.[7]
Despite their abundance in the modern day and their tendency to form huge schools, anchovies are relatively rare in the fossil record. Many species that were formerly considered fossil anchovies are thought to either not be anchovies or are too fragmentary to confidently assign to this group. The rarity of anchovies in the fossil record may be an artifact of preservation; fossil anchovies are only recognizable as such when well-preserved, but anchovies tend to inhabit highly turbid nearshore marine environments where preservation as fossils is much less likely, while well-preserved fossil fishes tend to be found in deposits formed in deeper water.[9]
Anchovies are small, green fish with blue reflections due to a silver-coloredlongitudinal stripe that runs from the base of thecaudal (tail) fin. They range from 2 to 40 centimetres (1 to15+1⁄2 inches) in adult length,[10] and their body shapes are variable with more slender fish in northern populations.
Thesnout is blunt with tiny, sharpteeth in both jaws. The snout contains a uniquerostral organ, believed to be electro-sensory in nature, although its exact function is unknown.[11][12] The mouth is larger than that ofherrings andsilversides, two fish which anchovies closely resemble in other respects. The anchovy eatsplankton andrecently hatched fish.
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,brackish areas with muddy bottoms, as in estuaries and bays.
The European anchovy is abundant in the Mediterranean, particularly in theAlboran Sea,[13]Aegean Sea and theBlack Sea. This species is regularly caught along the coasts ofCrete,Greece,Sicily,Italy,France,Turkey,Northern Iran,Portugal andSpain. They are also found on the coast of northern Africa. The range of the species also extends along the Atlantic coast ofEurope to the south of Norway.Spawning occurs 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.
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.[15]
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.[42]
A traditional method ofprocessing andpreserving anchovies is to gut andsalt them 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. InRoman times, anchovies were the base for the fermented fish saucegarum.Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as anaphrodisiac.[44]
The strong taste people associate with anchovies is due to thecuring process. Fresh anchovies, known inItaly asalici, have a much milder flavor.[46] The anchovies fromBarcola (in the local dialect:sardoni barcolani) are particularly popular. These white fleshy fish, which are only found atSirocco in theGulf of Trieste, achieve the highest prices.[47]
InSweden andFinland, the name "anchovies" is related strongly to a traditional seasoning, hence the product "anchovies" is normally made ofsprats[48] andherring can be sold as "anchovy-spiced". Fish from the family Engraulidae are instead known assardell in Sweden andsardelli inFinland, leading to confusion when translating recipes.
In Southeast Asian countries likeIndonesia,Singapore,Malaysia and thePhilippines, they are deep-fried and eaten as a snack or a side dish. They are known asikan bilis in Malay,ikan teri in Indonesian anddilis in Filipino.[49]
^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.
^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.
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