Engraulis encrasicolus (Linnaeus, 1758)

Head and Snout Morphology

Engraulis encrasicolus, the European anchovy, can be easily recognized by its deeply cleft mouth, where the angle of the gape sits behind the eyes. Its pointed snout extends past the lower jaw.

Body and Fin Structure

Like sprats, this fish has a forked tail and a single dorsal fin, but its body is round and slender.

Size and Weight

The maximum recorded weight for an individual European anchovy is 49 g (1.7 oz), while the maximum recorded length is 21 cm (8+1⁄8 in); a more typical adult length is 13.5 cm (5.3 in).

Body Coloration

It has a silver underbelly, with blue, green, or grey coloring on its back and sides. A silver stripe runs along its side, which fades as the fish ages.

General Habitat Classification

The European anchovy is a coastal pelagic species.

Depth Range

In summer, it typically inhabits water less than 50 m deep, though in the Mediterranean it moves to depths of 200 m during winter, and can go as deep as 400 m overall.

Salinity Tolerance

As an euryhaline species, it can survive in water with a salinity ranging from 5 to 41 PSU (standard sea water salinity is around 35 PSU), so it can live in brackish water in lagoons, estuaries, and lakes.

Diet

European anchovies feed on plankton, mostly copepods, and the eggs and larvae of fish, molluscs, and cirripedes.

Migratory Behavior

They are migratory, usually traveling north in summer and south in winter.

Schooling and Anti-Predator Behavior

They form large schools, and may create bait balls when threatened.

Predators

Many species of fish, birds, and marine mammals prey on European anchovies.

Spawning Period

This species spawns multiple times during warm periods from approximately April to November, with timing depending on when water temperatures are warm enough.

Spawning Grounds

At least some local subpopulations have separate spawning grounds, making them genetically distinct, though spawning grounds can shift. Some spawning even occurs in fresh water.

Egg Characteristics

The eggs of the European anchovy are ellipsoidal to oval in shape.

Egg Development

They float as plankton in the upper 50 m of the water column for 24 to 65 hours before hatching.

Larval Development

Newly hatched larvae are transparent and grow quickly; if a larva survives its first year, it will typically reach 9–10 cm (3.5–3.9 in) long.

Sexual Growth Dimorphism

Females grow larger than males.

First Spawning Size

Anchovies spawn for the first time when they reach a length of 12–13 cm (4.7–5.1 in).

Lifespan

A survey of southwestern African populations found no specimens older than three years of age.

Human Culinary Use

European anchovies are widely used as food. They are classified as an oily fish with a salty, strong flavor, and some people eat them raw.

Commercial Processing Forms

They are sold fresh, dried, smoked, salted, in oil, frozen, and canned, and also processed into fishmeal and fish oil.

Trade Significance

Their good preservation properties have made them a traditional product for long-distance trade.

Fishing Bait Use

They are also used as bait for fishing.