Three fresh anchovies.
Anchovies are small, silvery-green fish of the Engraulidae family. They are found throughout the Mediterranean and along parts of the coast of southern Europe, sometimes as far north as the base of Norway. These fish have been an important food source for centuries, both for humans and marine life. They are available fresh in heavily fished regions and are preserved throughout the world. The characteristic flavor of canned fish can be enjoyed in many dishes, especially Mediterranean cuisine.
A plate of fried anchovies.
Some people confuse anchovies with sardines, another silvery fish in the herring family. Sardines grow, vary in different waters and have different physical characteristics. Six species of anchovies are widely harvested for food, and all have characteristic gaping mouths, along with pointed snouts and green to blue bodies that shimmer silver underwater. They feed on plankton and also act as a food source for larger fish. Their role in the food chain makes them an important fish species that must be conserved.
Anchovies are very popular throughout the Mediterranean and occupy a prominent place in the gastronomy of that region.
Like many fish in the herring group, anchovies live in large schools, groups of fish that can contain thousands of individuals. Both humans and birds seek out these fish by looking for disturbed areas on the water’s surface, indicating a panicked school of fish trying to escape a predator.
Like many heavily exploited species, anchovies are at risk of serious decline. Several European countries have cooperated to set catch limits and regulate the fishing industry to ensure fish are caught sustainably. Many fishing companies use large trawl nets, which can cause environmental problems as they stir up the ocean floor. Some of these companies have voluntarily modified their fishing practices to ensure the fishery remains healthy.
When fresh, the fish has a mild, slightly oily flavor. They are very popular in France and Italy, especially grilled. Pickled anchovies, usually packed in salt and oil, are also a staple food in many European countries and around the world. They can be extremely salty, so some consumers soak them in cold water for half an hour before eating to remove some of the salt. The fish is also available in paste form, a thick mixture made from ground fillets, vinegar, sugar, and spices.