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Common name - Peruvian Anchovy
Scientific name - Engraulis ringens
Average rating
  • 1
  • 2
  • 3
  • 4
  • 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, thus they can sustain high levels of fishing pressure and can recover quickly from overfishing. However they are vulnerable to climatic fluctuations and overfishing can quickly detriment populations following poor recruitment and collapses have been witnessed e.g recently in the Bay of Biscay and the Adriatic sea. Management varies from days at sea to daily catch limits and quotas and is moderately effective. Due to the shoaling nature of the species catch methods such as purse seine and pelagic trawl have no impact on the seabed. Purse seining is likely to be very selective with little incidence of bycatch and pelagic trawling having a higher incidental catch of undesirable species. The Bay of Biscay stock has recently reopened after a 5 year closure following collapse and is now at a healthy level, this is the best choice for anchovy. Other stocks vary in size or are data defficient and have varying management measures and effectiveness. 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.