Details
Engraulis encrasicolus
A small schooling anchovy of the eastern Atlantic and Mediterranean, famous as the source of salted anchovies.
Map: Ecoregions 2017 © RESOLVE (CC BY 4.0) · Natural Earth (PD)
Found in surface waters of the northeastern Atlantic, Mediterranean, and Black Sea, especially productive coasts, estuaries, and upwelling zones.
The body is slender and silver with a blue-green back. The mouth is large, and the snout projects beyond the upper jaw.
Large schools shift depth between day and night and move seasonally between coastal and offshore waters.
It filters zooplankton and phytoplankton, exploiting tiny food efficiently in schools.
Adults release floating eggs in warm seasons. Larvae grow near the surface before joining coastal schools.
European anchovy is salted, canned, and used in sauces, while also feeding seabirds and larger fish.
