Anchovies are a family What does and does not belong to each family is determined by a taxonomist. Similarly for the question if a particular family should be recognized at all. Often there is no exact agreement, with different taxonomists each taking a different position. There are no hard rules that a taxonomist needs to follow in describing or recognizing a family (Engraulidae) of small, common salt-water forage fish Forage fish, also called prey fish, are small fish which are preyed on by larger predators for food. Predators include other larger fish, seabirds and marine mammals. Typical ocean forage fish feed near the base of the food chain on plankton, often by filter feeding. They include the fishes of the family Clupeidae , as well as anchovies, capelin. There are about 140 species in 16 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish Oily fish have oil in their tissues and in the belly cavity around the gut. Their fillets contain up to 30 percent oil, although this figure varies both within and between species. Examples include sardine, salmon, trout, anchovy, and mackerel.^[1]

Description

Anchovies are small, green fish with blue reflections due to a silver longitudinal Standard anatomical terms of location are employed in science which deal with the anatomy of animals to avoid ambiguities which might otherwise arise. They are not language-specific, and thus require no translation. They are universal terms that may be readily understood by zoologists who speak any language stripe that runs from the base of the caudal fin. They range from 2 centimetres (0.79 in) to 40 centimetres (16 in) in adult length,^[2] and the body shape is variable with more slender fish in northern populations.

The snout is blunt with tiny, sharp teeth Teeth are small, calcified, whitish structures found in the jaws (or mouths) of many vertebrates that are used to break down food. Some animals, particularly carnivores, also use teeth for hunting or for defensive purposes. The roots of teeth are covered by gums. Teeth are not made of bone, but rather of multiple tissues of varying density and in both jaws. The snout contains a unique rostral organ, believed to be sensory in nature, although its exact function is unknown.^[3] The mouth is larger than that of herrings Herring is an oily fish of the genus Clupea, found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea. Two species of Clupea are recognized, the Atlantic herring and the Pacific herring (Clupea pallasii), each which may be divided into subspecies. Herrings are forage fish moving in vast and silversides, two fish anchovies closely resemble in other respects. The anchovy eats plankton Plankton are any drifting organisms that inhabit the pelagic zone of oceans, seas, or bodies of fresh water. Plankton are defined by their ecological niche rather than phylogenetic or taxonomic classification. They provide a crucial source of food to larger, more familiar aquatic organisms such as fish and cetacea and fry Spawning is the production or depositing of large quantities of eggs in water. The young that hatch out of these eggs are known as spawn. The process is done by aquatic animals such as amphibians and fish (recently-hatched fish).

Distribution

They are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity Salinity is the saltiness or dissolved salt content of a body of water. It is a general term used to describe the levels of different salts such as sodium chloride, magnesium and calcium sulfates, and bicarbonates. Salinity in Australian English and North American English may also refer to the salt content of soil. Large schools can be found in shallow, brackish Brackish water is water that has more salinity than fresh water, but not as much as seawater. It may result from mixing of seawater with fresh water, as in estuaries, or it may occur in brackish fossil aquifers. The word comes from the Middle Dutch root "brak," meaning "salten" or "salty". Certain human activities can areas with muddy bottoms, as in estuaries and bays. Anchovies are abundant in the Mediterranean, and are regularly caught on the coasts of Sicily, Italy, France, and Spain. They are also found on the coast of northern Africa. The range of the species also extends along the Atlantic coast of Europe to the south of Norway. Spawning occurs between October and March, but not in water colder than 12° C Celsius is a temperature scale that is named after the Swedish astronomer Anders Celsius (1701–1744), who developed a similar temperature scale two years before his death. The degree Celsius (°C) can refer to a specific temperature on the Celsius scale as well as a unit to indicate a temperature interval (a difference between two temperatures (53.6° F Fahrenheit is the temperature scale proposed in 1724 by, and named after, the physicist Daniel Gabriel Fahrenheit . Today, the temperature scale has been replaced by the Celsius scale in most countries. It is still in use in few nations, such as United States and Belize). The anchovy appears to spawn at least 100 kilometers (62 miles) from the shore, near the surface of the water.

Predation

The anchovy is a significant food source for almost every predatory fish in its environment, including the California halibut, rock fish, yellowtail, sharks Sharks are a type of fish with a full cartilaginous skeleton and a highly streamlined body. The earliest known sharks date from more than 420 million years ago, before the time of the dinosaurs, chinook The chinook salmon, Oncorhynchus tshawytscha , is an anadromous fish that is the largest species in the salmon family. It is a Pacific Ocean salmon and is variously known as the king salmon, tyee salmon, Columbia River salmon, black salmon, chub salmon, hook bill salmon, winter salmon, Spring Salmon, Quinnat Salmon and blackmouth. Chinook salmon, and coho salmon The Coho salmon, Oncorhynchus kisutch, is a species of anadromous fish in the salmon family. Coho salmon are also known as silver salmon or "silvers". It is the state animal of Chiba, Japan. It is also extremely important to marine mammals Marine mammals are a diverse group of 120 species of mammal that are primarily ocean-dwelling or depend on the ocean for food. They include the cetaceans , the sirenians (manatees and dugong), the pinnipeds (true seals, eared seals and walrus), and several otters (the sea otter and marine otter). The polar bear, while not aquatic, is also usually and birds; for example, breeding success of California brown pelicans The Brown Pelican is the smallest of the eight species of pelican, although it is a large bird in nearly every other regard. It is 106–137 cm (42–54 in) in length, weighs from 2.75 to 5.5 kg (6-12 lb) and has a wingspan from 1.83 to 2.5 m (6 to 8.2 ft) and elegant terns The Elegant Tern is a seabird of the tern family Sternidae. It breeds on the Pacific coasts of the southern USA and Mexico and winters south to Peru, Ecuador and Chile is strongly connected to anchovy abundance.^{[citation needed]}

Consumption

Anchovies are also eaten by humans. When preserved by being gutted and salted Salting is the preservation of food with dry salt. It is related to pickling . It is one of the oldest methods of preserving food, and two historically significant such foods are dried and salted cod (usually referred to as salt fish) and salt-cured meat in brine Brine is water saturated or nearly saturated with a salt . It is used to preserve vegetables, fish, and meat, in a process known as brining (now less popular than historically). Brine is also commonly used to age Halloumi and Feta cheeses, or for pickling foodstuffs, as a means of preserving them (or increasing for taste). Brine is a common fluid, matured, then packed in oil or salt, they acquire a characteristic strong flavour. In Roman Ancient Rome was a civilization that grew out of a small agricultural community founded on the Italian Peninsula as early as the 10th century BC. Located along the Mediterranean Sea, it became one of the largest empires in the ancient world times, they were the base for the fermented fish sauce called garum Garum, similar to liquamen, was a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking, the supreme condiment that was a staple of cuisine and an item of long-distance commerce produced in industrial quantities, and were also consumed raw as an aphrodisiac.^[4] Today they are used in small quantities to flavour many dishes. Because of the strong flavor, they are also an ingredient in several sauces, including Worcestershire sauce Worcestershire sauce , or Worcester sauce (/ˈwʊstərsɔːs/ WOOS-tər-saws) is a fermented liquid condiment, primarily used to flavour meat and fish dishes, remoulade Remoulade or rémoulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish , often flavored with curry, and sometimes contains chopped pickles or piccalilli. It and many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers A caper is a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant. The bush is native to the Mediterranean region, growing wild on walls or in rocky coastal areas throughout. The plant is best known for the edible bud and fruit (caper berry) which are usually. Anchovy paste is also available. Fishermen A fisherman or fisher is someone who captures fish and other animals from a body of water, or gathers shellfish. Worldwide, there are about 38 million commercial and subsistence fishermen and fish farmers. The term can also be applied to recreational fishermen and may be used to describe both men and women. Fishing has existed as a means of also use anchovies as bait for larger fish such as tuna Tuna are sea water fish from the family Scombridae, mostly in the genus Thunnus. Tuna are fast swimmers, and some species are capable of speeds of 70 kilometres per hour or more. Unlike most fish, which have white flesh, the muscle tissue of tuna ranges from pink to dark red. The red coloration derives from myoglobin, an oxygen-binding molecule, and sea bass.

The strong taste that people associate with anchovies is due to the curing Curing refers to various food preservation and flavoring processes, especially of meat or fish, by the addition of a combination of salt, sugar, nitrates or nitrite. Many curing processes also involve smoking process. Fresh anchovies, known in Italy Italy (pronounced /ˈɪtəli/ ; Italian: Italia [iˈtaːlja]), officially the Italian Republic (Italian: Repubblica italiana), is a country located partly on the European Continent and partly on the Italian Peninsula in Southern Europe and on the two largest islands in the Mediterranean Sea, Sicily and Sardinia. Italy shares its northern, Alpine as alici, have a much milder flavor.^[5] In Sweden Sweden (pronounced /ˈswiːdən/ SWEE-dən, Swedish: Sverige pronounced [ˈsveːrijə] ( listen)), officially the Kingdom of Sweden (Swedish: Konungariket Sverige (help·info)), is a Nordic country on the Scandinavian Peninsula in Northern Europe. Sweden has land borders with Norway to the west and Finland to the northeast, and water borders with the name anchovies is related strongly to a traditional seasoning, hence the product "anchovies" is normally made of sprats^[6] and also herring Herring is an oily fish of the genus Clupea, found in the shallow, temperate waters of the North Pacific and the North Atlantic oceans, including the Baltic Sea. Two species of Clupea are recognized, the Atlantic herring and the Pacific herring (Clupea pallasii), each which may be divided into subspecies. Herrings are forage fish moving in vast can be sold as "anchovy-spiced", leading to confusion when translating recipes.

The European anchovy, Engraulis encrasicolus, is the main commercial anchovy, with Morocco Morocco , officially the Kingdom of Morocco (المملكة المغربية, al-Mamlakah al-Maġribiyya), is a country located in North Africa. It has a population of nearly 39 million and an area of 710,850 km², including the disputed Western Sahara which is mainly under Moroccan administration. Morocco has a coast on the Atlantic Ocean that being the largest supplier of canned anchovies.^[7] The anchovy industry along the coast of Cantabria Cantabria is a Spanish historical region and autonomous community with Santander as its capital city. It is bordered on the east by the Basque Autonomous Community (province of Biscay), on the south by Castile and León (provinces of León, Palencia and Burgos), on the west by the Principality of Asturias, and on the north by the Cantabrian Sea, initiated in Cantabria by Sicilian salters in the mid 19th century, now dwarfs the traditional Catalan Catalonia is one of the Kingdom of Spain's seventeen autonomous communities, the administrative divisions that represent the country's historical nationalities and regions. Catalonia comprises four provinces: Barcelona, Girona, Lleida and Tarragona. Its capital city is Barcelona. Catalonia covers an area of 32,114 km² and has an official salters.^[7]

Fresh and dried anchovies are a popular part of the cuisine in Kerala Kerala (Malayalam: കേരളം, pronounced [Kēraḷam]) is a state in South West India. It was created on 1 November 1956, with the passing of the States Reorganisation Act bringing together the areas where Malayalam was the dominant language and other south Indian states, where they are referred to as "Kozhuva" (and "Nethili" in Tamil Nadu) and provide a cheap source of protein in the diet. Fresh anchovies are eaten fried or as in a spicy curry. In English English is a West Germanic language that arose in the Anglo-Saxon kingdoms of England and spread into South-East Scotland under the influence of the Anglian medieval kingdom of Northumbria. Following the economic, political, military, scientific, cultural, and colonial influence of Great Britain and the United Kingdom from the 18th century, via-speaking countries, alici are sometimes called "white anchovies", and are often served in a weak vinegar marinade, a preservation method associated with the coastal town of Collioure Collioure is a commune in the Pyrénées-Orientales department in southern France in southeast France. The white fillets (a little like marinated herrings) are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs.

In Southeast Asian countries, dried anchovies are known as "ikan bilis", "setipinna taty", or in Indonesia "ikan teri", with "ikan" being the Malay word for fish, or "dilis" in the Philippines. In Indonesia Indonesia , officially the Republic of Indonesia (Indonesian: Republik Indonesia), is a country in Southeast Asia and Oceania. Indonesia comprises 17,508 islands. With a population of around 230 million people, it is the world's fourth most populous country, and has the world's largest population of Muslims. Indonesia is a republic, with an, Malaysia ^ b. The current terminology as per government policy is Bahasa Malaysia but legislation continues to refer to the official language as Bahasa Melayu (literally Malay language). English may continue to be used for some official purposes under the National Language Act 1967, and to a certain extent Singapore Singapore, officially the Republic of Singapore, is an island country off the southern tip of the Malay Peninsula, 137 kilometres north of the equator, in the Southeast Asian region of the Asian continent. It is separated from Malaysia by the Straits of Johor to its north, and from Indonesia's Riau Islands by the Singapore Strait to its south. A, anchovies are used to make fish stock Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces. Stock is made by simmering various ingredients in water, including some or all of the following, Javanese sambal A sambal is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Indonesian influence. It is typically made from a variety of peppers, although chili peppers are the most common. It is sometimes, or are deep fried. Ikan bilis is normally used in a similar way to dried shrimp Dried shrimp are shrimp that have been sun dried and shrunk to a thumbnail size. They are used in many Asian cuisines, imparting a unique umami taste. A handful of shrimp are generally used for dishes. The flavors of this ingredient are released when allowed to simmer in Malaysian cuisine Malaysian cuisine reflects the multi-racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences. Anchovy is also used to produce budu Budu is a fish sauce and one of the best known fermented seafood products in Kelantan, Malaysia as well as Southern Thailand. It is traditionally made by mixing fish and salt in the range of ratio of 2:1 to 6:1 and allow to ferment for 140 to 200 days. It is used as a flavoring and is normally taken with fish, rice and raw vegetables, by a fermentation process. In Vietnam, anchovy is the main ingredient in the fish sauce- nước mắm- the unofficial national sauce of Vietnam. In other parts of Asia, such as Korea and Japan, sun-dried anchovies are used to produce a rich soup similar to "setipinna taty". In the Philippines, anchovy is very popular in making Bagoong Bagoong Terong or bagoong, and bugguong in the Ilocano language, is a common ingredient used in the Philippines and particularly in Northern Ilocano cuisine. It is made by salting and fermenting the bonnet mouth fish. This bagoong is coarser than Bagoong Monamon, and contains fragments of the salted and fermented fish; they are similar in flavor, a fermented concoction used for cooking. These anchovy stocks are usually used as a base for noodle soups or traditional Korean soups. There are many other variations on how anchovy is used, especially in Korea.

In North America, anchovies are most commonly known as a pizza Pizza (pronounced /ˈpiːtsə/ ; Italian: [ˈpit.tsa]), in the US often called pizza pie, is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese (usually mozzarella) and various toppings depending on the culture. Since the original pizza, several other types of pizzas have evolved topping,^[8] as an optional ingredient in Caesar salad A Caesar salad has romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper. It may be prepared tableside, and as a component of Worcestershire Sauce Worcestershire sauce , or Worcester sauce (/ˈwʊstərsɔːs/ WOOS-tər-saws) is a fermented liquid condiment, primarily used to flavour meat and fish dishes.

In Turkey Anchovy is known as "Hamsi" (which is derived from "Hamsin", an Arabic term for the winter period) and is eaten between November–March. It is generally consumed fried, grilled, steamed, as a meatball, and as Döner, Baklava and Pilav.^[9]

Anchovies can concentrate domoic acid, which causes amnesic shellfish poisoning in humans, sea mammals, and birds.^[10] If suspected, medical attention should be sought. Anchovies also contain a high level of uric acid, a build-up of which can cause the inflammatory condition known as gout.

Notes

1. ^ "What's an oily fish?". Food Standards Agency. 2004-06-24. http://www.food.gov.uk/news/newsarchive/2004/jun/oilyfishdefinition.
2. ^ Froese, Rainer, and Daniel Pauly, eds. (2008). "Engraulidae" in FishBase. December 2008 version.
3. ^ Nelson, Gareth (1998). Paxton, J.R. & Eschmeyer, W.N.. ed. Encyclopedia of Fishes. San Diego: Academic Press. pp. 94–95. ISBN 0-12-547665-5.
4. ^ Tacitus: Germania
5. ^ White Anchovy Fillets
6. ^ Food: First catch your anchovies
7. ^ ^{a b} Homage to the Anchovy Coast
8. ^ Pizza combinations
9. ^ http://www.biriz.biz/rize/hamsi/index.htm
10. ^ Domoic Acid Poisoning

References

• Froese, Rainer, and Daniel Pauly, eds. (2006). "Engraulidae" in FishBase. January 2006 version.
• PSMFC.org
• Francisco P, Chavez FP, Ryan J, Lluch-Cota SE and Ñiquen C M (2003) From Anchovies to Sardines and Back: Multidecadal Change in the Pacific Ocean Science 229(5604)217–221.

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