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Anchovy Fish

Anchovy fish Information about small Anchovy fish :
Anchovies are a family of Engraulidae. It is little, common aquatic forage fish. There are about 145 species in 17 genera, found in the Indian Atlantic, and Pacific Oceans. Anchovies are generally classified as an oily fish.

Physical features :
Anchovy are tiny, green fish with blue reflections due to silver longitudinal lines that runs from the bottom of the caudal fin. They vary from 3 centimeters to 42 centimeters in adult length, and the body form is changeable with more lean fish in northern populations. The nose is blunt with small, sharp teeth in both jaws. The snout has a distinctive rostral organ, supposed to be sensory in nature, though its precise function is unknown. The mouth is bigger than that of herrings and silversides. Two fish anchovies closely bear a resemblance in other respects. The anchovy feeds on plankton and fry that is recently hatched fish.

Breeding :
Anchovies lay huge numbers of elongate, translucent, floating eggs in spring and summer. The eggs hatch in about three days, and the larvae go downwards to the bottom. Juvenile and adult anchovies nourish on plankton, and their development is rapid. Adult anchovies are 10 to 30 cm long. Great numbers of anchovy's species Coilia, have lengthy anal fins and narrowed bodies. They are usually dried and consumed in China. Many types of anchovies are simply injured and are killed by contact with a net or other hard object.

Predation :
The anchovy is an important food source for about every predatory fish in its environment, including the California halibut, yellowtail, sharks, and coho salmon. It is also enormously important to oceanic sea mammals and sea birds; for instance, reproduction success of California brown pelicans is strongly associated to anchovy abundance.

Consumption :
Anchovies are also consumed by humans. (When they are preserved in salt water, and jam-packed in oil or salt, they attain a characteristic strong flavor. It also acts as essence in many foods.) In Roman times, they were use as the fermented fish sauce called garum that was a main cuisine were also eaten raw as an aphrodisiac Today, they are used in little quantities to essence many dishes.

Health concerns :
Anchovies contain domoic acid, which usually causes amnesic shellfish poisoning in humans, sea mammals, and also in birds Anchovies also contain a lofty level of uric acid, an increase of which can cause the seditious condition known as gout.

Anchovy oil :
Anchovy oil highly consists of Vitamin E and K, Omega-3, Calcium, Phosphor.

Peruvian anchoveta :
The Peruvian anchoveta is scientifically known as Engraulis ringens. This is a fish of the anchovy family, known as Engraulidae. Anchoveta are pelagic fish in the eastern Pacific Ocean. They are frequently caught on the coasts of Peru, and Chile. They live for up to 5 years, reaching up to 25 cm, with recruitment happening after only about 7 months when they have already grown over 8 cm.

Diet :
Anchoveta eat generally phytoplankton, but their diet also includes tiny zooplankton and larvae.
Culinary Aspects:
Anchovy vs Anchoveta:
Canned anchovy fillets usually sold in the US are extremely salty and eliminate skin and bones. Canned anchovetas sold in Peru are nearer to whole fish and not usually salty. They look almost the same to the canned sardines. Commonly available in the US but have the typical anchovy taste.