Anchovy (Engraulis encrasicolus)

The anchovy is one of the best known and most consumed blue fish in gastronomy, together with the horse mackerel and the sardine, and belongs to the family of the Engraulidae. The scientific name is Engraulis encrasicolus and it is also known as anchovy.

Like all blue fish, the anchovy is a food with important nutritional and healthy properties. It stands out, above all, for its contribution of unsaturated fatty acids oleic, linoleic and omega 3 In addition, anchovies provide fat-soluble vitamins -A, D, E and K- and minerals -sodium, potassium, magnesium, phosphorus, iron and calcium-. It does not contain sugars, but it does contain a lot of protein, approximately 20% of its weight, of high biological value.

It is found throughout the Mediterranean Sea, and on the coasts of the Atlantic Ocean, in an extensive strip stretching from South Africa to the southern region of Norway. Important schools of anchovies can also be found in the Black Sea and the Sea of Azov. During the winter it is possible to detect schools of anchovy in the coastal areas of southern England, in the English Channel and in the Gulf of Guinea, but the numbers in these schools do not justify fishing.

The main countries involved in the anchovy catch are Spain, Italy, Morocco, Morocco, Turkey and Greece. Smaller competitors are Russia, Ukraine and Georgia.

Scientific name: Engraulis encrasicolus

Shape: Small, elongated and somewhat compressed body. The caudal fin is forked and has a single dorsal fin.

Minimum size: 9 cm.

Colour: The back is bluish green and the belly is silver.

Length and weight: It can reach 20 cm in length, but weighs only a few grams.

Catching season: March, April, May and June.

Catch area: FAO 27

Presentation formats:

  • Frozen in shrink-wrapped block approx. 8 Kg.