Species FAO code: ANA

Engraulis anchoita

Page contents

Commercial designations
Production methods and fishing gears
Marketing standards
Species distribution and habitat
Species description
Combined Nomenclature

Commercial designations

Country	Commercial designations	Names accepted or permitted locally or regionally
Belgium	fr Anchois nl Ansjovis	–
Croatia	hr argentinski inćun	–
Denmark	da Argentinsk ansjos	–
Finland	fi argentiinansardelli sv anchoita	–
France	fr anchois d'Argentine fr anchois (salted)	–
Greece	el Γαύρος Αργεντινής	–
Ireland	en Argentine anchovy ga Ainseabhaí na hAirgintíne	–
Italy	it Alice atlantica	–
Lithuania	lt argentininis ančiuvis	–
Poland	pl Sardela argentyńska	–
Portugal	pt Biqueirão pt Anchovas (only for preserved or semi-preserved products)	–
Slovenia	sl argentinski sardon	–
Spain	es Anchoíta	Galicia: Bocarte arxentino
Sweden	sv Anchoita	–

Main production methods

Caught

Main fishing gears

List item: Trawls

Trawls

Source: Froese, R. and D. Pauly. Editors. FishBase. Engraulis anchoita Hubbs & Marini, 1935

Specific requirements that fishery products marketed in the EU shall meet. They include freshness and size categories.

Freshness categories

	A	B	Extra
Eye	Convex and slightly sunken; dark pupil; slightly opalescent cornea	Flat; blurred pupil; blood seepage around the eye	Convex, bulging; blue-black bright pupil, transparent ‘eyelid’
Gills	Less bright colour, paler at edges. Transparent mucus	Becoming thick discoloured opaque mucus	Uniformly dark red to purple. No mucus
Smell of gills	No smell or seaweed. Neutral smell	Slightly sulphureous fatty smell, rancid bacon cuttings or rotten fruit	Fresh seaweed; pungent; iodine
Gill covers	Silvery, slightly red or brown	Brownish and extensive seepage of blood from vessels	Silvery
Consistency of flesh	Fairly rigid, firm	Slightly soft	Very firm, rigid
Skin mucus	Slightly cloudy	Milky	Aqueous, transparent
Skin	Loss of lustre and shine; duller colours; less difference between dorsal and ventral surfaces	Dull, lustreless, insipid colours; skin creased when fish curved	Bright pigmentation, bright, shining iridescent colours; clear distinction between dorsal and central surfaces

Size categories

Size	weight/fish	Number of fish/kg
1	≥ 0.033 kg	≤ 30.0
2	≥ 0.02 \| < 0.033 kg	≥ 31.0 \| ≤ 50.0
3	≥ 0.012 \| < 0.02 kg	≥ 51.0 \| ≤ 83.0
4	≥ 0.008 \| < 0.012 kg	≥ 84.0 \| ≤ 125.0

This species is subject to Council Regulation (EEC) No 2136/89 of 21 June 1989 which defines the standards governing the marketing of preserved sardines and the trade descriptions for preserved sardines and preserved sardine-type products. More

Habitat

Saltwater

FAO major fishing areas

List item: Atlantic, Southwest

Area 41 - Atlantic, Southwest

Source: Froese, R. and D. Pauly. Editors. FishBase. Engraulis anchoita Hubbs & Marini, 1935

Distribution maps

Source: FAO - FAO aquatic species distribution map of Engraulis anchoita

Scientific name

Engraulis anchoita

Author

Hubbs & Marini, 1935

Rank

Species

FAO code

ANA

Morphological description

Snout prominent, pointed, about 3/4 eye diameter; maxilla moderate, tip bluntly tapering or a little rounded, reaching to front margin of pre-operculum, extending a little beyond tip of second supra-maxilla; teeth in jaws numerous, small. Lower gill rakers long and slender; no gill rakers on hind face of third epibranchial; pseudobranch long, reaching onto inner face of operculum (Ref.189). Blackish blue dorsally, silvery white laterally and ventrally. All fins transparent (Ref. 27363).

Taxonomic classification

ClassActinopterygii
- OrderClupeiformes
  - FamilyEngraulidae
    - GenusEngraulis
      - SpeciesEngraulis anchoita

Source: Froese, R. and D. Pauly. Editors. FishBase. Engraulis anchoita Hubbs & Marini, 1935

An annually revised goods classification scheme used in EU for the purposes of customs duty and foreign trade statistics. The scheme is based on the Harmonized System nomenclature, further extended with Community subdivisions. Each subdivision is identified by an eight-digit numerical code. Read more: Combined Nomenclature

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Size	weight/fish	Number of fish/kg
1	≥ 0.033 kg	≤ 30.0
2	≥ 0.02 \| < 0.033 kg	≥ 31.0 \| ≤ 50.0
3	≥ 0.012 \| < 0.02 kg	≥ 51.0 \| ≤ 83.0
4	≥ 0.008 \| < 0.012 kg	≥ 84.0 \| ≤ 125.0