Anchovy - Definition and Overview

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 Café 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)