Anchovy

Anchovies are small, schooling marine fish in the family Engraulidae. They are eaten fresh or preserved by salting, fermenting, or packing in oil.

Engraulidae: Engraulidae is the family of small marine fishes known as anchovies. Anchovy species belong to this fish family.
Filter feeding: Filter feeding is the capture of small food particles from water passed through specialized feeding structures. Anchovies consume plankton by filtering or picking tiny prey from the water.
Anchovy paste: Anchovy paste is a concentrated condiment made from ground, preserved anchovies. It provides anchovy flavor in a spreadable form for sauces and cooking.
Forage fish: Forage fish are small schooling fish that transfer energy from plankton to larger predators. Anchovies are a prominent forage fish in many coastal food webs.
European anchovy: European anchovy (Engraulis encrasicolus) is a widespread anchovy species native to the eastern Atlantic and Mediterranean. It is a major species behind Mediterranean anchovy fisheries and foods.
Zooplankton: Zooplankton are drifting animals and animal-like organisms in aquatic ecosystems. They are a major food source for anchovies.
Garum: Garum was a fermented fish sauce widely used in ancient Roman cuisine. It was commonly made from small fish, including anchovies, and their parts.
Marine food web: A marine food web is the network of feeding relationships among organisms in ocean ecosystems. Changes in anchovy abundance can affect many predators and prey.
Peruvian anchoveta: Peruvian anchoveta (Engraulis ringens) is a schooling anchovy native to the southeastern Pacific. This species supports the world's largest single-species fishery by catch in many years.
Fish migration: Fish migration is the regular movement of fish between locations for feeding, reproduction, or seasonal conditions. Anchovy schools shift with food availability, temperature, and spawning needs.

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