What is an Anchovy?

The anchovy is an ocean going fish species found in a large range of environments. It has been a popular source of food for humans since Roman times, when the fish was used in a wide variety of dishes including a fermented fish sauce called garum. The anchovy is a dark, oily fish which some consumers greatly enjoy on salads and pizzas, while other consumers conditioned to more pale fishes disdain the humble anchovy.

The anchovy is related to herring, and is a small silvery fish with a greenish tint. The anchovy rarely exceeds five inches (12 centimeters) in length. Anchovies travel in large schools of fish, making them easy to harvest for human and animal predators alike. The anchovy generally eats plankton, and in turn provides fodder for a wide range of marine species, some of which follow schools of anchovies to ensure a consistent source of nutrition. A school of anchovy can be an amazing sight when it travels close to the surface, with the sunlight flashing from thousands of fish.

Because the anchovy has been heavily fished for centuries, some stocks of the fish are at risk. With the advent of commercial trawler fishing, scientists began to realize that anchovies faced an environmental crisis, and recommended that controls be put in place on anchovy fishing before it was too late. As a result, many nations have begun to regulate anchovy fishing more closely, well aware of the result of overfishing of a kingpin species which nourishes numerous larger predatory fish.

Anchovy is most often consumed preserved, and the fish are frequently brined or packed in oil so that they can be used year round. Anchovies are sometimes found packed in salt, in which case they should be soaked and rinsed before consumption. The fish are preserved with bones intact, because they are small and soft enough to be eaten along with the fish and the size of anchovies is such that fillets are not realistically possible. Anchovies are also delicious fresh, and often appear grilled, wrapped around food items, or mingled into pasta sauces.

The anchovy is somewhat unfairly maligned by consumers, because the fish is actually rich in healthy omega-3 acid and the dark flesh doesn't carry as much mercury as many white fleshed species. Anchovy provides a distinctive and complex flavor which can be an outstanding addition to many Mediterranean dishes, where the fish has been popularly integrated for centuries. Brave consumers may also eat the preserved fish straight for the health benefits, although the flavor of anchovies is better when tempered with other foods.

An anchovy is a small, common saltwater forage fish belonging to the family Engraulidae. They are typically found in large schools in the world's oceans and are known for their strong, pungent flavor. Anchovies are a key ingredient in various cuisines and are often used to add depth to dishes and sauces.

No, anchovies and sardines are not the same. While both are small, oily fish, they belong to different families; anchovies are from the Engraulidae family, whereas sardines come from the Clupeidae family. They differ in taste and texture, with anchovies being more intense in flavor and sardines having a milder taste.

Anchovies are incredibly versatile in cooking. They can be used whole, filleted, or as a paste, and are often added to pizzas, salads, and sandwiches. Anchovies are also a key ingredient in classic dishes like Caesar salad and tapenade, and they're used to make sauces like Worcestershire and remoulade richer and more flavorful.

Anchovies are highly nutritious, offering a rich source of omega-3 fatty acids, which are beneficial for heart health. They are also packed with protein, vitamins, and minerals such as calcium, iron, and zinc. According to the USDA, a 20-gram serving of anchovies provides 9 grams of protein and 13% of the daily recommended intake of calcium.

Anchovies play a crucial role in marine ecosystems as a key prey species for larger fish, birds, and marine mammals. Their presence in large schools makes them an efficient source of nutrition for predators. Additionally, anchovies help maintain the balance of plankton populations by feeding on them.

Yes, anchovies can be sustainably fished, and they are often cited as a more sustainable seafood choice due to their fast reproductive rates and abundant populations. Sustainable fishing practices, such as setting quotas and using proper nets to reduce bycatch, are essential to ensure anchovy stocks remain healthy. The Marine Stewardship Council certifies sustainable anchovy fisheries around the world.