Anchovy (Engraulis encrasicholus)


Common name: Anchovy

Scientific name: Engraulis encrasicholus (Linnaeus, 1758)

Seasonality: from march to september

Biological and ecological features of the species: The anchovy is a small fish with a slender shape, its back is blue-black and its rounded belly is silvery. It lives in the Mediterranean and feeds on plankton, small crustaceans and the larvae of molluscs.

Max length: 20 cm

Minimum conservation reference size: 9 cm o 110 pz to kg

Fishing gear: Pelagic trawl purse seine

Nutritional qualities:  Anchovy, a small pelagic fish, represents, one of the most abundant fishery resources or the Italian coasts, accounting, together with sardine (Sardina pilchardus), for 28% of the national fishery captures. From a nutritional point of view, it is characterized by a low seasonal variability of the lipid content . This species may be considered a very good source of proteins with high biological value and of omega-3 polyunsaturated fatty acids, playing a protective role towards cardiovascular diseases. This species is a good source of iron and zinc.

Nutritional facts: