Engraulis japonicus

Engraulis japonicus, commonly known as the Japanese anchovy, is a species of anchovy found in the Pacific Ocean. It is a significant part of the marine ecosystem and is also commercially important in East Asia, particularly in Japan and Korea.

Description

The Japanese anchovy is a small, schooling fish that typically grows to a length of 15 cm. It has a slender, elongated body with a bluish-green back and silver-white belly. The mouth is large and the lower jaw protrudes slightly. The dorsal fin is located in the middle of the body, and the anal fin is long and extends to the tail.

Distribution and habitat

The Japanese anchovy is widely distributed in the western Pacific Ocean, from the Sea of Japan and the Yellow Sea to the South China Sea and the northern parts of the Philippine Sea. It inhabits both coastal waters and the open ocean, and is known to undertake diel vertical migration.

Life cycle

The Japanese anchovy spawns from spring to summer, with peak spawning occurring in May and June. The eggs are pelagic and hatch after about 2 days. The larvae are initially planktonic, but start to form schools when they reach a length of about 3 cm. The lifespan of the Japanese anchovy is typically 1-3 years.

Diet

The diet of the Japanese anchovy consists mainly of phytoplankton and zooplankton, including diatoms, copepods, and krill. It is a filter feeder, using its gill rakers to strain plankton from the water.

Commercial importance

The Japanese anchovy is one of the most important fish species in East Asia. It is caught in large quantities for use in the production of fish meal and fish oil, and is also used for human consumption. In Japan, it is often used in the preparation of dashi, a type of fish stock that is a staple of Japanese cuisine.

Conservation status

The Japanese anchovy is not currently considered to be threatened or endangered. However, overfishing and changes in ocean conditions due to climate change could potentially impact its populations in the future.