Species FAO code: VET

Engraulis ringens

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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
Austria	de Peru-Sardelle	–
Belgium	fr Anchois nl Ansjovis	–
Croatia	hr peruanski inćun	–
Czech Republic	cs Sardel peruánská	–
Denmark	da Peruansk ansjos	–
Estonia	et Peruu anšoovis	–
Finland	fi perunsardelli sv anchoveta	–
France	fr anchois du Pérou	–
Germany	de Peru-Sardelle	–
Greece	el Γαύρος του Περού	–
Ireland	en Anchoveta en Peruvian anchovy ga Ainseabhaí Peiriú	–
Italy	it Acciuga del Pacifico	–
Lithuania	lt Peru ančiuvis	–
Luxembourg	de Peru-Sardelle fr anchois du Pérou	–
Poland	pl Sardela peruwiańska pl sardela chilijska	–
Portugal	pt Biqueirão pt Anchovas (only for preserved or semi-preserved products)	–
Slovenia	sl perujski sardon	–
Spain	es Anchoveta	–
Sweden	sv Anchoveta	–

Main production methods

Caught

Main fishing gears

Source: Froese, R. and D. Pauly. Editors. FishBase. Engraulis ringens Jenyns, 1842

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: Pacific, Southeast

Area 87 - Pacific, Southeast

Source: Froese, R. and D. Pauly. Editors. FishBase. Engraulis ringens Jenyns, 1842

Distribution maps

Source: Aquamaps - Computer Generated Native Distribution Map for Engraulis ringens

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

Scientific name

Engraulis ringens

Author

Jenyns, 1842

Rank

Species

FAO code

VET

Morphological description

Body elongate, slender, and rounded in cross section; snout long and prominent; lower branch of first gill arch with 34 to 49 gill rakers; anal fin with fewer than 22 rays, located behind dorsal fin base; body shiny blue or green (Ref. 55763). There is a silver stripe along flank in juveniles which disappears with age. The high number of gill rakers distinguishes it from all Pacific species of Anchoa.

Taxonomic classification

ClassActinopterygii
- OrderClupeiformes
  - FamilyEngraulidae
    - GenusEngraulis
      - SpeciesEngraulis ringens

Synonyms

Stolephorus tapirulus (Cope, 1877)
Engraulis tapirulus Cope, 1877
Engraulis pulchellus Girard, 1855
Anchoviella tapirulus (Cope, 1877)

Source: Froese, R. and D. Pauly. Editors. FishBase. Engraulis ringens Jenyns, 1842

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

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Engraulis ringens

Commercial designations

Main production methods

Main fishing gears

Gillnets and similar nets

Purse seines

Seines

Freshness categories

Size categories

Habitat

FAO major fishing areas

Area 87 - Pacific, Southeast

Distribution maps