Difference between revisions of "Anchovy" - New World Encyclopedia

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{{Taxobox
 
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| subdivision_ranks = Genera
 
| subdivision_ranks = Genera
 
| subdivision =  
 
| subdivision =  
''[[Amazonsprattus]]''<br>
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''[[Amazonsprattus]]''<br/>
''[[Anchoa]]''<br>
+
''[[Anchoa]]''<br/>
''[[Anchovia]]''<br>
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''[[Anchovia]]''<br/>
''[[Anchiovella]]''<br>
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''[[Anchiovella]]''<br/>
''[[Cetengraulis]]''<br>
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''[[Cetengraulis]]''<br/>
''[[Coilia]]''<br>
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''[[Coilia]]''<br/>
''[[Encrasicholina]]''<br>
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''[[Encrasicholina]]''<br/>
''[[Engraulis]]''<br>
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''[[Engraulis]]''<br/>
''[[Jurengraulis]]''<br>
+
''[[Jurengraulis]]''<br/>
''[[Lycengraulis]]''<br>
+
''[[Lycengraulis]]''<br/>
''[[Lycothrissa]]''<br>
+
''[[Lycothrissa]]''<br/>
''[[Papuengraulis]]''<br>
+
''[[Papuengraulis]]''<br/>
''[[Pterengraulis]]''<br>
+
''[[Pterengraulis]]''<br/>
''[[Setipinna]]''<br>
+
''[[Setipinna]]''<br/>
''[[Stolephorus]]''<br>
+
''[[Stolephorus]]''<br/>
 
''[[Thryssa]]''
 
''[[Thryssa]]''
 
}}
 
}}
  
The '''anchovies''' are a family ('''Engraulidae''') of small but common salty fish. They 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.
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'''Anchovy''' is any member of the more than 100 [[species]] of small, largely marine, herring-like [[fish]] comprising the family ''Engraulidae''. Most are characterized by a large mouth, with the upper jaw extending well behind the eye and the jaw articulation well behind the eye, as well as a long, pig-like snout extending beyond the tip of the lower jaw (Nelson 1994).  
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Anchovies are found in scattered areas throughout the world's [[ocean]]s, as well as some freshwater and brackish water habitats, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. Of the 139 species in 16 [[genus|genera]] recognized by Nelson (1994), only 17 are freshwater species, occasionally entering brackish water, while the others are marine, rarely entering freshwater.
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Anchovies provide important ecological, commercial, and culinary values. Some species of anchovies, especially the European and Mediterranean fish ''Engraulis encrasicholus'' and other ''Engraulis species'', are commercially important, being used in various appetizers, sauces, and dishes. As a group, anchovies are an important part of marine [[food chain]]s, as well as some freshwater food chains, serving as a good food source for predatory fish, as well as marine [[mammal]]s and [[bird]]s. Some there is some danger of commercial interests leading to their being overfished and thus disrupting the delicate balance in marine [[ecosystem]]s.
 +
 
 
==Biology==
 
==Biology==
 
[[Image:Anchovies-monterey.jpg|thumb|left|Anchovies at the Monterey Bay Aquarium.]]
 
[[Image:Anchovies-monterey.jpg|thumb|left|Anchovies at the Monterey Bay Aquarium.]]
The anchovy is a small green fish with blue reflections due to a silver [[longitudinal]] stripe that runs from the base of the [[caudal fin]].  It is maximum nine [[inch]]es (22.86 cm) in length and body shape is variable with more slender fish in northern populations.  The snout is blunt with small, sharp teeth in both jaws.  The mouth is larger than those of [[herring]]s and [[Silverside (fish)|silversides]], two fish which they closely resemble.  It eats plankton and fish larvae.
 
  
It is generally very accepting of a wide range of temperatures and [[salinity]]. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays.
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Most species of anchovy are small. Most are under 20 centimeters in length, but ''Thryssa scratchleyi'', which inhabits rivers in Papau New Guinea and the Gulf of Carpentaria, reaches 37 centimeters (Nelson 1994).
  
Spawning occurs between October and March, but not in water colder than 12 °[[Celsius|C]]. The anchovy appears to spawn at least 100 [[kilometer]]s from the shore, near the surface of the water.
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Anchovies resemble [[herring]]s and [[Silverside (fish)|silversides]], but tend to have a larger mouth. In most species of anchovies, the hind tip of the maxilla (upper jaw) extends well behind the [[eye]], as does the jaw articulation (Nelson 1994). The body is often translucent and some have a silver stripe down the side (Nelson 1994). Some appear as a small green [[fish]] with blue reflections due to the silver longitudinal stripe that runs from the base of the [[caudal fin]]. In members of the family, the lower limb of the first arch has ten to 50 gill rakers, while the genus ''Anchovia'' has 90 or more (Nelson 1994). Most species of anchovy have a pig like snout that projects beyond the tip of the lower jaw (Nelson 1994).  
  
==Habitat==
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Most species of anchovy feed on [[plankton]], including some by filter-feeding, but some larger species each fish (Nelson 1994).  
Anchovies are abundant in the Mediterranean, and are regularly caught on the coasts of Sicily, Italy, France and Spain. The range of the species also extends along the Atlantic coast of Europe to the south of Norway.
 
  
==As a food source==<!-- This section is linked from [[Sashimi]] —>
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Anchovies generally are very accepting of a wide range of [[temperature]]s and [[salinity]]. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. Most freshwater species are found in [[South America]] (Nelson 1994).  
The anchovy is a good food source for almost every predatory fish in its environment, including the [[California halibut]], rock fish, [[Seriola quinqueradiata|yellowtail]], [[shark]]s, [[Chinook salmon|chinook]], and [[coho salmon]]. It is also extremely important to marine mammals and birds; for example, California [[brown pelican]]s and [[elegant tern]]s, whose breeding success is strongly connected to anchovy abundance. As time progresses and the anchovy population drops, the population of the predatory species is also expected to decline{{Fact|date=May 2007}}.
 
  
Anchovies are also eaten by humans.  Preserved by being gutted and [[salting (food)|salted]] in brine, matured, then packed in oil, they are an important food fish, both popular and infamous for their strong flavor. In [[Ancient Rome|Roman]] times, they were the base for the fermented fish sauce called ''[[garum]]'' that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities. Today they are a key ingredient in [[Caesar salad]] and [[Spaghetti alla Puttanesca]], and are occasionally used as a [[pizza]] topping. Because of the strong flavor they are also an ingredient in several sauces, including [[Worcestershire sauce]] and many [[fish sauce]]s, and in some versions of [[Café de Paris sauce#Café de Paris butter|Café de Paris butter]].  They are most commonly marketed in small tins, either as "flat" filets, or as "rolled anchovies" where each fillet is rolled around a [[caper]].  While both are quite salty, the flat fillets tend to be more so.  They are also marketed in jars and tubes as a paste, mostly for use in making sauces, such as [[anchovy essence]]. [[Fishermen]] also use anchovies as bait for larger fish such as [[tuna]] and [[sea bass]]. 
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==Importance==
  
The strong taste that people associate with anchovies is due to the [[Curing_(food_preservation)|curing]] process.  Fresh anchovies, known in [[Italy]] as ''alici'', have a much softer and gentler flavor.  In [[English language|English]]-speaking countries, ''alici'' are sometimes called "white anchovies", and are often served in a weak vinegar marinade.
+
===Food chains===
This particular preservation method is associated with the coastal town of  Collioure in south east France. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.
+
Anchovies are an important part of marine [[food chain]]s, as well as some freshwater food chains. It is a good food source for almost every predatory fish in its environment, including the [[California halibut]], rock fish, [[Seriola quinqueradiata|yellowtail]], [[shark]]s, [[Chinook salmon|chinook]], and [[coho salmon]] (PSMFC 1996).  
  
The [[European anchovy]], ''Engraulis encrasicolus'', is the anchovy of commerce. [[Morocco]] now leads the world in canned anchovies. The anchovy industry along the coast of [[Cantabria]] now dwarfs the traditional [[Catalonia|Catalan]] salters, though the industry was only initiated in Cantabria by Sicilian salters in the mid [[19th century]].
+
The anchovy also is extremely important to marine [[mammal]]s and [[bird]]s. For example, there is a strong correlation between anchovy abundance and the breeding success of California [[brown pelican]]s and [[elegant tern]]s (PSMFC 1996).  
  
''Setipinna taty'' or ''ikan bilis'' is the anchovy commonly used in South-East Asian cooking to make fish [[stock (food)|stock]] or [[sambal]]s. Anchovy is also used to produce [[budu]], by fermentation process. In Vietnam, anchovy is the main ingredient to make [[fish sauce]]- nước mắm- the unofficial national sauce of Vietnam.
+
===Anchovies and humans===
 +
Some [[species]] of anchovies, particularly ''Engraulis encrasicholus'' of Europe and the Mediterranean, are eaten by humans. They are a small oily fish that typically are filleted, semi-preserved with ten to 12 percent salt, and sometimes benzoic acid, and canned in oil (Herbst 2001; Bender and Bender 2005). Canned anchovies can last at least a year at room temperatures, and once opened can be refrigerated for at least two months if sealed airtight, covered with oil (Herbst 2001).  
  
Anchovies can concentrate [[domoic acid]] which causes [[amnesic shellfish poisoning]].
+
Anchovies are both popular and infamous for their strong flavor. In [[Ancient Rome|Roman]] times, they were the base for the fermented fish sauce called ''[[garum]]'' that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities. Today, they are a key ingredient in [[Caesar salad]] and [[Spaghetti alla Puttanesca]], and are occasionally used as a [[pizza]] topping. Because of the strong flavor they are also an ingredient in several sauces, including [[Worcestershire sauce]] and many [[fish sauce]]s, and in some versions of [[Café de Paris sauce#Café de Paris butter|Café de Paris butter]].
  
==Fishing==
+
Anchovies are most commonly marketed in small tins, either as "flat" fillets, or as "rolled anchovies" where each fillet is rolled around a [[caper]]. While both are quite salty, the flat fillets tend to be more so. They are also marketed in jars and tubes as a paste, mostly for use in making sauces, such as [[anchovy essence]].  
[[Overfishing]] of anchovies has been a problem. Since the [[1980s]], large mechanized anchovy fishing [[vessels]] based in [[France]] have caught the fish in fine-mesh [[seine (fishing)|dragnet]]s.
 
  
==Spain beaching incident==
+
The strong taste that people associate with anchovies is due to the [[Curing (food preservation)|curing]] process. Fresh anchovies, known in [[Italy]] as ''alici'', have a much softer and gentler flavor. In [[English language|English]]-speaking countries, ''alici'' are sometimes called "white anchovies," and are often served in a weak vinegar marinade.
{{sources|section}}
+
This particular preservation method is associated with the coastal town of Collioure in south east [[France]]. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.
On September 29th, 2006, it was reported in the Associated Press that millions of anchovies, constituting a weight of over three tons, had beached themselves in northern Spain, near [[Colunga]], [[Asturias]].[http://www.msnbc.msn.com/id/15063953/] Tests on the dead fish did not detect any toxic chemical that could have caused the beaching, and the current working theory is that the school beached itself trying to escape from "hungry [[dolphins]] or [[tuna]]."  If the beached specimens had grown to maturity, it would have been more than "100 tons of potential breeders."
+
 
 +
The [[European anchovy]], ''Engraulis encrasicolus'', is the anchovy of commerce. [[Morocco]] now leads the world in canned anchovies. The anchovy industry along the coast of [[Cantabria]] now dwarfs the traditional [[Catalonia|Catalan]] salters, though the industry was only initiated in Cantabria by Sicilian salters in the mid-nineteenth century.
 +
 
 +
''Setipinna taty'' or ''ikan bilis'' is the anchovy commonly used in South-East Asian cooking to make fish [[stock (food)|stock]] or [[sambal]]s. Anchovy is also used to produce [[budu]], by fermentation process. In [[Vietnam]], anchovy is the main ingredient to make [[fish sauce]]&mdash;nước mắm&mdash;the unofficial national sauce of Vietnam.
 +
 
 +
Anchovies can concentrate [[domoic acid]], which causes [[amnesic shellfish poisoning]].
 +
 
 +
[[Fishermen]] also use anchovies as bait for larger fish such as [[tuna]] and [[sea bass]].
 +
 
 +
[[Overfishing]] of anchovies has been a problem. Since the 1980s, large mechanized anchovy fishing [[vessels]] based in [[France]] have caught the fish in fine-mesh [[seine (fishing)|dragnet]]s.
  
 
==References==
 
==References==
{{wiktionary}}
+
* Agbayani, E. [http://www.fishbase.org/Summary/FamilySummary.cfm?Family=Engraulidae Family Engraulidae: Anchovies] ''Fishbase'', 2004. Retrieved October 3, 2007.
* {{FishBase family | family = Engraulidae | month = January | year = 2006}}
+
* Bender, D. A., and A. E. Bender. ''A Dictionary of Food and Nutrition''. New York: Oxford University Press, 2005. ISBN 0198609612
*[http://www.fisheries.vims.edu/femap/fish%20pages/Bay%20Anchovy.htm Fisheries.vims.edu]
+
* Herbst, S. T. ''The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide''. Hauppauge, NY: Barron's Educational Series, 2001. ISBN 0764112589
*[http://www.psmfc.org/habitat/edu_anchovy_fact.html PSMFC.org]
+
* Nelson, J. S. ''Fishes of the World'', 3rd edition. New York: John Wiley & Sons, 1994. ISBN 0471547131
 
+
* Pacific States Marine Fisheries Commission (PSMFC). [http://www.psmfc.org/habitat/edu_anchovy_fact.html Northern anchovy]. ''PSMFC'', 1996. Retrieved October 3, 2007.
{{1911}}
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* {{1911}}
  
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{{credit|154451169}}
 
[[Category:Life sciences]]
 
[[Category:Life sciences]]
{{credit|151504494}}
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[[Category:Animals]]
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[[Category:Fishes]]

Latest revision as of 02:12, 2 April 2008

Anchovies
Anchovy closeup.jpg
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Clupeiformes
Family: Engraulidae
Genera

Amazonsprattus
Anchoa
Anchovia
Anchiovella
Cetengraulis
Coilia
Encrasicholina
Engraulis
Jurengraulis
Lycengraulis
Lycothrissa
Papuengraulis
Pterengraulis
Setipinna
Stolephorus
Thryssa

Anchovy is any member of the more than 100 species of small, largely marine, herring-like fish comprising the family Engraulidae. Most are characterized by a large mouth, with the upper jaw extending well behind the eye and the jaw articulation well behind the eye, as well as a long, pig-like snout extending beyond the tip of the lower jaw (Nelson 1994).

Anchovies are found in scattered areas throughout the world's oceans, as well as some freshwater and brackish water habitats, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. Of the 139 species in 16 genera recognized by Nelson (1994), only 17 are freshwater species, occasionally entering brackish water, while the others are marine, rarely entering freshwater.

Anchovies provide important ecological, commercial, and culinary values. Some species of anchovies, especially the European and Mediterranean fish Engraulis encrasicholus and other Engraulis species, are commercially important, being used in various appetizers, sauces, and dishes. As a group, anchovies are an important part of marine food chains, as well as some freshwater food chains, serving as a good food source for predatory fish, as well as marine mammals and birds. Some there is some danger of commercial interests leading to their being overfished and thus disrupting the delicate balance in marine ecosystems.

Biology

Anchovies at the Monterey Bay Aquarium.

Most species of anchovy are small. Most are under 20 centimeters in length, but Thryssa scratchleyi, which inhabits rivers in Papau New Guinea and the Gulf of Carpentaria, reaches 37 centimeters (Nelson 1994).

Anchovies resemble herrings and silversides, but tend to have a larger mouth. In most species of anchovies, the hind tip of the maxilla (upper jaw) extends well behind the eye, as does the jaw articulation (Nelson 1994). The body is often translucent and some have a silver stripe down the side (Nelson 1994). Some appear as a small green fish with blue reflections due to the silver longitudinal stripe that runs from the base of the caudal fin. In members of the family, the lower limb of the first arch has ten to 50 gill rakers, while the genus Anchovia has 90 or more (Nelson 1994). Most species of anchovy have a pig like snout that projects beyond the tip of the lower jaw (Nelson 1994).

Most species of anchovy feed on plankton, including some by filter-feeding, but some larger species each fish (Nelson 1994).

Anchovies generally are very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. Most freshwater species are found in South America (Nelson 1994).

Importance

Food chains

Anchovies are an important part of marine food chains, as well as some freshwater food chains. It is a good food source for almost every predatory fish in its environment, including the California halibut, rock fish, yellowtail, sharks, chinook, and coho salmon (PSMFC 1996).

The anchovy also is extremely important to marine mammals and birds. For example, there is a strong correlation between anchovy abundance and the breeding success of California brown pelicans and elegant terns (PSMFC 1996).

Anchovies and humans

Some species of anchovies, particularly Engraulis encrasicholus of Europe and the Mediterranean, are eaten by humans. They are a small oily fish that typically are filleted, semi-preserved with ten to 12 percent salt, and sometimes benzoic acid, and canned in oil (Herbst 2001; Bender and Bender 2005). Canned anchovies can last at least a year at room temperatures, and once opened can be refrigerated for at least two months if sealed airtight, covered with oil (Herbst 2001).

Anchovies are both popular and infamous for their strong flavor. In Roman times, they were the base for the fermented fish sauce called garum that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities. Today, they are a key ingredient in Caesar salad and Spaghetti alla Puttanesca, and are occasionally used as a pizza topping. Because of the strong flavor they are also an ingredient in several sauces, including Worcestershire sauce and many fish sauces, and in some versions of Café de Paris butter.

Anchovies are most commonly marketed in small tins, either as "flat" fillets, or as "rolled anchovies" where each fillet is rolled around a caper. While both are quite salty, the flat fillets tend to be more so. They are also marketed in jars and tubes as a paste, mostly for use in making sauces, such as anchovy essence.

The strong taste that people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much softer and gentler flavor. In English-speaking countries, alici are sometimes called "white anchovies," and are often served in a weak vinegar marinade. This particular preservation method is associated with the coastal town of Collioure in south east France. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.

The European anchovy, Engraulis encrasicolus, is the anchovy of commerce. Morocco now leads the world in canned anchovies. The anchovy industry along the coast of Cantabria now dwarfs the traditional Catalan salters, though the industry was only initiated in Cantabria by Sicilian salters in the mid-nineteenth century.

Setipinna taty or ikan bilis is the anchovy commonly used in South-East Asian cooking to make fish stock or sambals. Anchovy is also used to produce budu, by fermentation process. In Vietnam, anchovy is the main ingredient to make fish sauce—nước mắm—the unofficial national sauce of Vietnam.

Anchovies can concentrate domoic acid, which causes amnesic shellfish poisoning.

Fishermen also use anchovies as bait for larger fish such as tuna and sea bass.

Overfishing of anchovies has been a problem. Since the 1980s, large mechanized anchovy fishing vessels based in France have caught the fish in fine-mesh dragnets.

References
ISBN links support NWE through referral fees

  • Agbayani, E. Family Engraulidae: Anchovies Fishbase, 2004. Retrieved October 3, 2007.
  • Bender, D. A., and A. E. Bender. A Dictionary of Food and Nutrition. New York: Oxford University Press, 2005. ISBN 0198609612
  • Herbst, S. T. The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide. Hauppauge, NY: Barron's Educational Series, 2001. ISBN 0764112589
  • Nelson, J. S. Fishes of the World, 3rd edition. New York: John Wiley & Sons, 1994. ISBN 0471547131
  • Pacific States Marine Fisheries Commission (PSMFC). Northern anchovy. PSMFC, 1996. Retrieved October 3, 2007.
  • This article incorporates text from the Encyclopædia Britannica Eleventh Edition, a publication now in the public domain.

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