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The European anchovy (Engraulis encrasicolus) is a forage fish somewhat related to the herring. It is a type of anchovy; anchovies are placed in the family Engraulidae. It lives off the coasts of Europe and Africa, including in the Mediterranean Sea, the Black Sea, and the Sea of Azov. It is fished by humans throughout much of its range. [1]
The European anchovy is abundant in the Mediterranean, particularly in the Alboran Sea, [12] Aegean Sea and the Black Sea. This species is regularly caught along the coasts of Crete, Greece, Sicily, Italy, France, Turkey, Northern Iran, Portugal and Spain. They are also found on the coast of northern Africa.
Engraulis australis (Shaw, 1790) (Australian anchovy) Engraulis capensis Gilchrist, 1913 (Southern African anchovy) Engraulis encrasicolus (Linnaeus, 1758) (European anchovy) Engraulis eurystole (Swain & Meek, 1885) (Silver anchovy) Engraulis japonicus Temminck & Schlegel, 1846 (Japanese anchovy) Engraulis mordax Girard, 1854 (Californian anchovy)
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European anchovy; J. Japanese anchovy; P. Peruvian anchoveta; S. Southern African anchovy This page was last edited on 17 March 2019, at 01:02 (UTC). Text is ...
Family Engraulidae (Anchovies) European anchovy, Engraulis encrasicolus; Superorder Elopomorpha. Order Anguilliformes (true eels) Moray eel.
Some 277 fish species have been introduced to Europe, and over one-third of Europe's current fish fauna is composed of introduced species, [19] whereas more than a third of Europe's freshwater fish species are at risk of extinction, according to new data released by the World Conservation Union (IUCN).
The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much milder flavor. [7] The rare alici (anchovies - in the local dialect: "Sardoni barcolani") from the Gulf of Trieste near Barcola, which are only caught at Sirocco, are particularly sought after because of their white meat and special taste and fetch high prices ...