European anchovy
engraulis encrasicolus latin

There are important tuna, sardine, swordfish and European anchovy fisheries.

The European anchovy (Engraulis encrasicolus) is a forage fish somewhat related to the herring.

The European anchovy, Engraulis encrasicolus, is the anchovy of commerce.

Gavros: european anchovy.

European anchovies are abundant in the Mediterranean and formerly also the Black and Azov seas (see below).

Engraulis encrasicolus (European anchovy)

The European anchovy, Engraulis encrasicolus, is the main commercial anchovy, with Morocco being the largest supplier of canned anchovies.

Trabzon's regional cuisine is traditionally reliant on fish, especially hamsi (fresh European Anchovy similar to the British Sprat or American Smelt).

Schiaccia alla pala (oven-baked bread with oil) and Schiaccia con cipolle e acciughe (oven-baked bread with onions and European anchovy) are typical breads of the city of Grosseto.

The European anchovy (Engraulis encrasicolus) is a forage fish somewhat related to the herring.

For example, separate studies found northern anchovy (Engraulis mordax) were responsible for 28% of the mortality in their own egg population, while Peruvian anchoveta were responsible for 10% and South African anchovy (Engraulis encrasicolus) 70%.