Anchovies
European anchovy
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

The anchovies are a family (Engraulidae) of small but common fish. Their distribution is worldwide.

Anchovies are an important food fish, both popular and unpopular for their strong flavor. They are a key ingredient in Caesar salad and common as a pizza topping. Because of the strong flavour they are also an ingredient in several sauces, including Worcestershire sauce and many other fish sauces, and in some versions of Caf� de Paris butter. Fishermen also use anchovies as bait for larger fish such tuna and sea bass.

The family includes 16 genera and over 130 species.

Species:

• European anchovy Engraulis encrasicolus

Overfishing of anchovies has been a problem.

External link

• FishBase info for Engraulidae (http://www.fishbase.org/Summary/FamilySummary.cfm?ID=454)

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de:Sardellen es:Anchoa ja:アンチョビ