European anchovy
European Anchovy[edit | edit source]
The European anchovy, also known as Engraulis encrasicolus, is a small, saltwater fish species belonging to the family Engraulidae. It is widely distributed in the coastal waters of the northeastern Atlantic Ocean and the Mediterranean Sea.
Description[edit | edit source]
The European anchovy has a slender, elongated body with a maximum length of about 20 centimeters. It has a silver-colored body with a bluish-green back and a silver-white belly. The fish has a single dorsal fin located towards the middle of its body, followed by a series of small, triangular-shaped anal fins. It also has a forked tail fin.
Distribution and Habitat[edit | edit source]
The European anchovy is found in the northeastern Atlantic Ocean, ranging from Norway to Morocco, including the North Sea, the English Channel, and the Bay of Biscay. It is also abundant in the Mediterranean Sea, particularly along the coasts of Spain, Italy, Greece, and Turkey.
These fish are highly migratory and form large schools that move in response to changes in water temperature and food availability. They prefer coastal waters with temperatures ranging from 12 to 20 degrees Celsius. The European anchovy is a pelagic species, meaning it spends most of its life in the open water rather than near the seabed.
Diet[edit | edit source]
European anchovies are primarily planktivorous, feeding on small zooplankton such as copepods and krill. They have a specialized filtering mechanism in their gill rakers that allows them to efficiently capture and consume their prey. They are also known to feed on small fish larvae and fish eggs.
Importance to Humans[edit | edit source]
The European anchovy is an important commercial species, particularly in the Mediterranean region. It is harvested for its meat, which is used in various culinary preparations such as anchovy paste, salted anchovies, and marinated anchovies. The fish is also used as bait in recreational fishing.
Conservation Status[edit | edit source]
The European anchovy is currently classified as a species of least concern by the International Union for Conservation of Nature (IUCN). Although there are fluctuations in population size due to environmental factors and fishing pressure, the species as a whole is considered to be stable and not at immediate risk of extinction.
See Also[edit | edit source]
References[edit | edit source]
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