Scientific Name: Engraulidae
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Clupeiformes
Family: Engraulidae

Subfamilies & Genera:

Name in Other Languages :

Afrikaans: Ansjovis
Albanian: lloj sardeleje
Armenian: Andzruk
Arabic: Albilm alanshufa
Azerbaijani: Hamsi
Bengali: Haring
Basque: Antxoa
Bulgarian: Anshoa
Catalan: Anxova
Chichewa: Anchovy
Chinese: Fèngwiyú
Czech: Sardel
Cebuano: Anchovy
Danish: Ansjos
Dutch: Ansjovis
Estonian: Anšoovi
Finnish: Sardelli
Filipino: Dulis
French: Anchois
Galician: Anchoas
German: Sardelle
Greek: Gávros
Hausa: Irin kifi
Haitian Creole: Anchwa
Hindi: Anchovy
Hmong: Me nyuam ntses
Hungarian: Szardella
Icelandic: Ansjósu
Igbo: Azu ankovi
Irish: Ainseabhaí
Italian: Acciuga
Indonesian: Ikan teri
Javanese: Teri
Japanese: Anchobi
Kazakh: Ançows
Khmer: Anchovy
Korean: Myeolchi
Latvian: Anšovs
Latin: Anchovy
Lao: Anchovy
Malayalam: Orinammatti
Mongolian: Anchous
Malagasy: Anchovy
Malay: Ikan bilis
Maori: Anchovy
Myanmar (Burmese): Aaan hkyao ngarr
Macedonian: Anšoa
Norwegian: Ansjos
Polish: Anchois
Portuguese: Anchova
Romanian: Hamsii
Serbian: Sardela
Sesotho: Anchovy
Somali: Kalluun
Swahili: Ansjovis
Slovak: Sardela
Slovenian: Sardoni
Spanish: Anchoa
Swedish: Ansjovis
Sinhala: Anchovy
Tamil: Nettili
Turkish: Hamsi
Ukrainian: Anchous
Uzbek: Anchous
Welsh: Ansiofi
Yiddish: Antshovi
Yoruba: Anchovy
Zulu: Anchovy

Habitat :
Anchovies 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. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. The European anchovy is abundant in the Mediterranean, particularly in the Alboran Sea,[6] Aegean Sea and the Black Sea.

This species is regularly caught along the coasts of Crete, Greece, Sicily, Italy, France, Turkey, Northern Iran,Portugal 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 (54 °F). The anchovy appears to spawn at least 100 km (62 mi) from the shore, near the surface of the water.

Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from 2 to 40 cm (0.79 to 15.75 in) in adult length, and their body shapes are variable with more slender fish in northern populations.

The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be sensory in nature, although its exact function is unknown.[5] The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in other respects. The anchovy eats plankton and recently hatched fish.

The more than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish.

Anchovies, like most clupeoids (herrings, sardines and anchovies), are filter-feeders that open their mouths as they swim. As water passes through the mouth and out the gills, food particles are sieved by gill rakers and transferred into the esophagus.


Edible Uses:
Anchovy fish is edible and very tasty. CLICK & SEE
A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to cure, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turning a deep grey. Pickled in vinegar, as with Spanish boquerones, anchovies are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac.

Today, they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces and condiments, including Worcestershire sauce, Caesar salad dressing, remoulade, Gentleman’s Relish, 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. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish, such as tuna and sea bass.

The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much milder flavor. In Sweden and Finland, the name anchovies is related strongly to a traditional seasoning, hence the product “anchovies” is normally made of sprats[34] and herring can be sold as “anchovy-spiced”. Fish from the family Engraulidae are instead known as sardell in Sweden and sardelli in Finland, leading to confusion when translating recipes.

Nutritional Value:
*Sodium, Na 734 mg (48.93%)
*Vitamin B3 (Niacin) 3.981 mg (24.88%)
*Selenium, Se 13.6 µg (24.73%)
*Isoleucine 0.266 g (15.91%)
*Lysine 0.531 g (15.88%)
*Tryptophan 0.065 g (14.77%)
*Threonine 0.253 g (14.38%)
*Valine 0.298 g (14.11%)
*Histidine 0.17 g (13.80%)
*Leucine 0.47 g (12.72%)
*Iron, Fe 0.93 mg (11.63%)
*Protein 5.78 g (11.56%)

Health Benefits:
*Improves digestive health
*Anti-inflammatory effects
*Weight Loss
*Eye Health
*Prevents Toxicity
*Bone Health
*Skin Health
*Tissue and Cell Repair
*Heart Health

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.


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