Anchovy, anchovies

Engraulis encrasicolus

Method of production — Caught at sea
Capture method — Ring net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail

VIIe,f,g and h


Picture of Anchovy, anchovies

Sustainability rating three info

Sustainability overview

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Cornwall Good Seafood Guide Cornwall Good Seafood Guide

Biology

Anchovy is the only European member of the Engraulidae family. A relative of the herring, it is a small, short-lived fish, generally living less than three years although it can live up to four years. The European anchovy is mainly a coastal marine species, forming large schools. It tolerates salinities of 5-41 ppt and can be found as deep as 400m. Average length at maturity is 13.5 cm, although it can reach 20 cm. Spawning occurs over an extended period from April to November, with peaks usually in the warmest months (June to August in the southern North Sea and the Channel, and April to September in the Mediterranean); the limits of the spawning season are dependent on temperature and thus the season is more restricted in northern areas. It is found in the East Atlantic, and although anchovy can be found as far north as Norway and as far south as South Africa, it is more commonly found in the Mediterranean and off the Atlantic coast of Portugal, Spain and France. It tends to move further north and into surface waters in summer, retreating and descending into deeper waters in winter. It feeds on planktonic organisms, especially calanoid copepods, cirrepede and mollusk larvae, and fish eggs and larvae. Anchovies are prey for other fish and marine mammals.

Stock information

Stock Area

Cornwall

Stock information

Management

Capture Information