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Common name - Anchovy
Scientific name - Engraulis encrasicolus
Average rating
  • 1
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  • 5
Visit Fishonline for the full range of options available for this species.
Consumer Information
Anchovies are small green fish with a silver stripe that gives them a bluish hue. A relative of the herring, it is a small, short-lived, schooling fish, feeding on small fry (recently hatched fish) and plankton at the bottom of the food-chain. They have an important role in marine ecology and the effects of removing large numbers of them on other animals is not properly understood. Anchovies are an oily fish, and their strong flavour, which develops during their curing process, is used to add a kick to many dishes and sauces including Worcestershire and are widely used in Mediterranean cooking. Anchovy fillets are packed in oil or salt and sold in jars or tins. Often used as a topping for pizza, caesar salads or just on toast. Although this fish should be a good sustainable choice its management has been variable, so check the latest advice to make sure you are choosing from the best source.
Summary
Anchovy are a species with a low vulnerability and high resilience and as such can sustain high levels of fishing pressure. However, recruitment of young fish to the stock is affected by environmental factors including climatic fluctuations. If recruitment is low and fishing pressure too high the stock becomes vulnerable to collapse. Following collapse of the stock the Bay of Biscay fishery re-opened in 2010 after a 5 year closure. The closure of the fishery has led to an increase in the abundance of older fish and the stock is now healthy. Anchovy from this fishery is now a sustainable choice. Anchovy are also a species at or near the base of the food chain and the impact of their large-scale removal on the marine ecosystem is poorly understood.
Alternatives
(Based on method of production, fish type, and consumer rating: only fish rated 3 and below are included.)
Visit Fishonline, the website for the seafood industry, for more detailed information about this species.