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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 .
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.
Anchovies are also popular ingredients for the traditional Javanese sambal. In Vietnam, anchovy is the main ingredient in the fish sauce – nước mắm – the unofficial national sauce of Vietnam. [11] In Thai cuisine, dried anchovies are called pla katak haeng. They are used in a variety of dishes and especially popular deep-fried as a snack.
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)
Thryssa encrasicholoides (Bleeker, 1852) (False baelama anchovy) Thryssa gautamiensis Babu Rao, 1971 (Gautama thryssa) Thryssa hamiltonii J. E. Gray, 1835 (Hamilton's thryssa) Thryssa kammalensis (Bleeker, 1849) (Kammal thryssa) Thryssa kammalensoides Wongratana, 1983 (Godavari thryssa) Thryssa malabarica (Bloch, 1795) (Malabar thryssa)
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Anchovia is a genus of anchovies. It currently contains 3 species. There are found in the eastern Pacific and western Atlantic ocean. Anchovia clupeoides (Swainson, 1839) (Zabaleta anchovy) Anchovia macrolepidota (Kner, 1863) (Bigscale anchovy) Anchovia surinamensis (Bleeker, 1865) (Surinam anchovy)