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The Californian anchovy or northern anchovy (Engraulis mordax) is a species of anchovy found in the Eastern Pacific Ocean, ranging from Mexico to British Columbia. [2] It is a small, Clupeoid fish with a large mouth and a long, laterally compressed body, which strongly resembles the European Anchovy (Engraulis encrasicolus) with only slight differences in girth and fin position.
For example, the northern anchovy, Engraulis mordax, was until the 1980s quite abundant in the Low Salinity Zone, until its range in the estuary became restricted to the Central and South Bays. [17] This is probably due to a behavioral response following the introduction of the Amur River ( Potamocorbula amurensis ) clam and the subsequent ...
The anchovy is a significant food source for almost every predatory fish in its environment, including the California halibut, rock fish, yellowtail, shark, chinook, and coho salmon. It is also extremely important to marine mammals and birds; for example, breeding success of California brown pelicans [ 13 ] and elegant terns is strongly ...
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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 ...
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Carmel Bay is a bay of the Pacific Ocean, along the central coast of California in Monterey County.The bay is 4 mi (6.4 km) long and 2 mi (3.2 km) wide with its mouth about 3 mi (4.8 km) across, between Point Carmel to the south and Point Cypress to the north; Monterey Bay is about four coastline miles north, with Point Pinos intervening.
The Argentine anchoita (Engraulis anchoita) or Argentine anchovy is an anchovy of the genus Engraulis, found in and around waters of Argentina, Uruguay and southern Brazil. [ 2 ] [ 3 ] Description
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