Anchovy, Peruvian,anchovies
Engraulis ringens
Method of production — Caught at sea
Capture method — Purse seine
Capture area — South East Pacific (FAO 87)
Stock area — Chile
Stock detail — Chile - Small Pelagic Fishery Regions V - X
Sustainability rating
info
Sustainability overview
The population is at very unhealthy levels. Fishing mortality has been greatly reduced, however, this may not be low enough to rebuild the stock. There are a lack of fishery management plans, but it is managed using closed seasons, minimum mesh sizes and total allowable catches. Measures can be undermined by illegal fishing and underreported catches (the level of which is unknown). There is a lack of information regarding bycatch and ETP species, but the direct impact to bycatch and the habitat is likely to be low. Since current populations are below Blim, this fishery is automatically red-rated.
Biology
A member of the Engraulidae family, Peruvian anchovy is found in the eastern South Pacific along the coast of northern Peru, southwards to Chile. It forms huge schools in surface waters and is entirely dependent on the rich plankton of the Peruvian Current. It breeds throughout the year along the entire coast of Peru, but with a major spawning in winter/spring (July to September) and a lesser one in summer (February and March); also throughout the year off Chile, with peaks in winter (May to July) and the end of spring (especially December). Peruvian anchovy mature at about 1 year (about 10 cm standard length); attains about 8 cm standard length in 6 months, 10.5 cm in 12 months and 12 cm in 18 months (maximum length 20 cm); longevity about 3 years.
Stock information
Criterion score: 1
info
The anchovy population in this area is at very unhealthy levels. Fishing mortality has been greatly reduced, however, this may not be low enough to rebuild the stock.
Management
Criterion score: 1
info
There are a lack of fishery management plans, but it is managed using closed seasons, minimum mesh sizes and total allowable catches. Measures can be undermined by illegal fishing and underreported catches (the level of which is unknown).
Capture Information
Criterion score: 1
info
There is a lack of information regarding bycatch and ETP species, but the direct impact to bycatch and the habitat is likely to be low.
Alternatives
Based on method of production, fish type, and consumer rating:
only fish rated 2 and below are included as an alternative in
the list below. Click on a name to show the sustainable options
available.
Anchovy, anchovies
Arctic char
Herring or sild
Horse Mackerel, Scad
Kingfish, yellowtail
Mackerel
Salmon, Atlantic (Farmed)
Salmon, Chum, Keta, Calico or Dog salmon
Salmon, Pink, Spring , humpback
Salmon, Sockeye , Red Salmon, Bluebacks, Redfish
Swordfish
Trout, Rainbow
Tuna, albacore
Tuna, skipjack
Tuna, yellowfin
This system has been developed by the Marine Conservation Society to help consumers choose the most environmentally sustainable fish. For
full details, please see the full wild-capture methodology available here.
Stock or species status
| Score |
Descriptor |
| 0 |
Stock under fished and harvested within sustainable limits |
| 0.25 |
Stock fully fished and harvested within sustainable limits |
| 0.5 |
Stock level below sustainable level (BMSY) but harvested within sustainable limits |
| 0.75 |
Stock and fishing level or stock at increased risk |
| 1 |
Stock outside biological and/or safe fishing limits |
Management
| Score |
Descriptor |
| 0 |
Well-managed |
| 0.25 |
Management requires some improvement |
| 0.5 |
Partly effective management |
| 0.75 |
Poorly managed and requires considerable improvement |
| 1 |
No relevant or effective management measures in place |
Capture method and ecological effects
| Score |
Impact |
| 0 |
Very low impact |
| 0.25 |
Low impact |
| 0.5 |
Some or moderate impact |
| 0.75 |
High impact |
| 1 |
Very high impact or illegal |
Where environmental concerns from any one criteria are so great, a ‘critical fail’ may be triggered and the fishery awarded a default red
rating. For full details, please see the full wild-capture methodology available here.
References
Hoare,D. 2017. FISHERY ASSESSMENT REPORT: Common Anchovy (Engraulis ringens): Chile - Small Pelagic Fishery Regions V - X. Available at: https://www.iffors.com/sites/iffors/files/approved-raw-materials/Chile%20Anchovy%20Regions%20V-X%20Surveillance%20Yr%202%20September%202017.pdf.
Kroetz, K., Sanchirico, James N, Galarza Contreras, E., Corderi Novoa, D., Collado, N., Swiedler, E.W. Examination of the Peruvian anchovy Individual Vessel Quota (IVQ) System. Inter-American Development Bank. Environment, Rural Development and Disaster Risk Management Division. VIII. Series. IDB-WP-749. Available at: https://publications.iadb.org/bitstream/handle/11319/8066/Examination-of-the-Peruvian-Anchovy-Individual-Vessel-Quota-IVQ-System.pdf?sequence=4
SUBPESCA. 2016. Estado de situacion der las principales pesquerias chilieanas, ano 2015. Available at: http://www.subpesca.cl/publicaciones/606/articles-92703_recurso_1.pdf
The sustainability of fish can vary significantly depending on how and where it has been caught or farmed. Many single species are caught or farmed in a variety of ways and this range shows that, within a species, some sources may be more sustainable than others.
To find out specific ratings, click on the 'Show options for this fish' button under the image of the fish.
'Best choices' are rated 1 and 2 (green), 'Fish to Avoid' are rated 5 (red). Ratings 3 and 4 mean 'Think' (yellow and amber), as there are better rated alternatives.
Fish that are under review are shown with a question mark icon and no rating.
This system has been developed by the Marine Conservation Society to help consumers and businesses choose the most environmentally sustainable fish.
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
