Anchovy
Small forage fish of the family Engraulidae, found worldwide.
Wikipedia / Wikimedia Commons
Anchovies are small, oily forage fish belonging to the family Engraulidae. While most of the over 140 species live in saltwater, some can enter brackish water, and a few South American species live only in freshwater. These fish are found across the Atlantic, Indian, and Pacific Oceans, as well as the Black Sea and Mediterranean Sea.
The family is divided into two subfamilies and 16 genera. The earliest known relatives of anchovies were large, predatory fish from the early and middle Eocene, nicknamed "saber-toothed anchovies" due to their long fangs. The first true anchovy in the fossil record comes from the Early Eocene in Italy. Despite their modern abundance, anchovies are rare as fossils, likely because they live in murky nearshore waters where preservation is poor.
Anchovies are small, green fish with a blue sheen from a silver stripe running along their side. Adults range from 2 to 40 centimeters long, with northern populations being more slender. They have a blunt snout, tiny sharp teeth, and a unique rostral organ thought to sense electricity, though its exact purpose is unknown. Their mouth is larger than that of similar fish like herrings. They feed on plankton and recently hatched fish.
Anchovies are found in oceans worldwide but are most common in temperate waters, avoiding very cold or very hot seas. They tolerate a wide range of temperatures and salinity, often forming large schools in shallow, brackish areas with muddy bottoms, such as estuaries and bays. The European anchovy is abundant in the Mediterranean and Black Sea, and is caught along the coasts of southern Europe, northern Africa, and Turkey. It spawns from October to March in water warmer than 12°C, usually at least 100 kilometers offshore near the surface.
Anchovies are a key food source for many predatory fish, including California halibut, rockfish, yellowtail, shark, chinook, and coho salmon. They are also vital for marine mammals and birds; for example, the breeding success of California brown pelicans and elegant terns depends heavily on anchovy numbers. Like herrings and sardines, anchovies are filter-feeders, opening their mouths while swimming to sieve food particles from the water using their gill rakers.
The Turkish commercial fleet catches about 300,000 tons of anchovies annually, mostly in winter, with the peak in November and December. The Peruvian anchovy fishery is one of the largest in the world, though it collapsed in 1972 due to overfishing and El Niño, taking two decades to recover.
Anchovies are traditionally preserved by gutting and salting them in brine, then packing them in oil or salt, which gives them a strong flavor and grey flesh. When pickled in vinegar, as in Spanish boquerones, they are milder and remain white. In Roman times, anchovies were used to make the fermented fish sauce garum, which was produced industrially and traded over long distances. They were also eaten raw as an aphrodisiac. Today, anchovies are used in small amounts to flavor many dishes and are an ingredient in sauces like Worcestershire sauce, Caesar salad dressing, remoulade, and Gentleman's Relish.
- family
- Engraulidae
- genera
- 16
- species
- more than 140
- size_range
- 2 to 40 cm adult length
- habitat
- marine, brackish, and fresh water
- distribution
- Atlantic, Indian, Pacific Oceans, Black Sea, Mediterranean Sea
- known_for
- small forage fish, filter-feeders, important in fisheries and as food
Lore & Background
Anchovies are classified into two subfamilies and 16 genera, including the superfamily Engrauloidea with extinct genera such as Clupeopsis and Monosmilus. The earliest known fossil records of anchovy relatives are large predatory stem-anchovies from the early and middle Eocene of the Tethys Ocean, in Belgium and Pakistan. These early relatives had large fangs, leading to the nickname 'saber-toothed anchovies.' The earliest record of a true anchovy is of the stem-engrauline Eoengraulis from the Early Eocene of Monte Bolca, Italy. Despite their modern abundance, anchovies are relatively rare in the fossil record, possibly due to their habitat in highly turbid nearshore environments where preservation is unlikely.
Anchovies are small, green fish with blue reflections from a silver-colored longitudinal stripe. They range from 2 to 40 cm in adult length, with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth and contains a unique rostral organ believed to be electro-sensory. The mouth is larger than that of herrings and silversides. Anchovies eat plankton and recently hatched fish. They are filter-feeders, opening their mouths as they swim, sieving food particles with gill rakers.
Anchovies are found in scattered areas throughout the world's oceans, concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They accept a wide range of temperatures and salinity. 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 the Alboran Sea, Aegean Sea and the Black Sea, and is regularly caught along the coasts of several European and African countries. Spawning occurs between October and March, not in water colder than 12 °C.
Reader's Guide
Anchovies are significant as a food source for almost every predatory fish in their environment, including California halibut, rock fish, yellowtail, shark, chinook, and coho salmon. They are also extremely important to marine mammals and birds; for example, breeding success of California brown pelicans and elegant terns is strongly connected to anchovy abundance. The Peruvian anchovy fishery is one of the largest in the world, though it collapsed in 1972 due to overfishing and El Niño, not fully recovering for two decades. The Turkish commercial fishing fleet catches around 300,000 tons per year, mainly in winter. Anchovies are processed and preserved by gutting and salting in brine, then packing in oil or salt, resulting in a strong flavor and deep grey flesh. Pickled in vinegar, they are milder and white. In Roman times, anchovies were the base for the fermented fish sauce garum, produced in industrial quantities. Today, they are used in small quantities to flavor many dishes and are an ingredient in sauces such as Worcestershire sauce, caesar salad dressing, and remoulade. In Southeast Asia, they are deep-fried and eaten as a snack or side dish. The strong taste associated with anchovies is due to the curing process; fresh anchovies have a much milder flavor.
Did You Know?
- The earliest known fossil records of anchovy relatives are large predatory stem-anchovies from the early and middle Eocene of the Tethys Ocean.
- Anchovies are filter-feeders that open their mouths as they swim, sieving food particles by gill rakers.
- The Peruvian anchovy fishery collapsed in 1972 due to overfishing and El Niño, not fully recovering for two decades.
- In Roman times, anchovies were the base for the fermented fish sauce garum, produced in industrial quantities.
Frequently Asked Questions
What are anchovies?
Anchovies are small, silvery forage fish in the family Engraulidae, with more than 140 species spread across 16 genera. They range from roughly 2 cm to 40 cm in adult length and are classified as oily fish.
Where do anchovies live?
Most anchovy species inhabit marine waters, but several tolerate brackish conditions and a few South American species are restricted to fresh water. Their distribution covers the Atlantic, Indian, and Pacific Oceans as well as the Black Sea and the Mediterranean.
How big do anchovies get?
Adults span a wide range, from just 2 cm up to about 40 cm, depending on the species. The smaller end of that spectrum is where most culinary varieties fall, which is why they lend themselves so well to curing, canning, and blending into sauces.
Are anchovies the same as sardines?
No—anchovies belong to the family Engraulidae, whereas sardines are members of the herring family (Clupeidae). Both are small, oily forage fish used in similar kitchen applications, but they are distinct taxonomic lineages.
Why are anchovies important in cooking?
As oily fish with a concentrated, deeply savory flavor, anchovies are a classic umami backbone in Mediterranean and Italian cuisine. They are typically salt-cured in oil or ground into paste, then folded into sauces, dressings, and pizza toppings where they dissolve and enrich the dish rather than being eaten as a standalone piece.
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