Japanese anchovy
Japanese Anchovy[edit | edit source]
Japanese Anchovy | |
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Taxon | {{{taxon}}} |
Subfamilies | {{{subfamilies}}} |
Genus | {{{genus}}} |
Species | Engraulis japonicus |
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The Japanese Anchovy (Engraulis japonicus) is a small fish species belonging to the family Engraulidae. It is commonly found in the coastal waters of Japan. This article provides information about the Japanese Anchovy, including its habitat, physical characteristics, diet, and more.
Description[edit | edit source]
The Japanese Anchovy is a slender fish with a streamlined body, reaching a maximum length of up to 15 cm. It has a silver-colored body with a bluish-green back and a silver belly. The fish has a single dorsal fin located towards the posterior end of its body, followed by a series of small anal fins. Its mouth is equipped with small, sharp teeth.
Habitat[edit | edit source]
Japanese Anchovies are primarily found in the coastal waters of Japan, particularly in the Sea of Japan and the Pacific Ocean. They prefer areas with moderate water temperatures and high levels of plankton, which serve as their primary food source.
Diet[edit | edit source]
Japanese Anchovies are opportunistic feeders, consuming a variety of food items. Their diet mainly consists of plankton, small fish, and crustaceans. They use their small teeth to capture and consume their prey.
Reproduction[edit | edit source]
The reproductive behavior of Japanese Anchovies is not well-documented. However, like other anchovy species, they are known to be prolific breeders. They release their eggs into the water, where they are fertilized externally. The eggs hatch into larvae, which eventually develop into juvenile fish.
Importance[edit | edit source]
Japanese Anchovies play a significant role in the marine ecosystem. They serve as a vital link in the food chain, transferring energy from lower trophic levels to higher ones. They are preyed upon by larger fish, seabirds, and marine mammals. Additionally, they are commercially important and are harvested for human consumption, as well as for the production of fishmeal and fish oil.
Conservation[edit | edit source]
The Japanese Anchovy population is currently considered stable, and there are no major conservation concerns specific to this species. However, it is important to monitor their population dynamics and fishing practices to ensure sustainable management.
See Also[edit | edit source]
References[edit | edit source]
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Contributors: Prab R. Tumpati, MD