Anchovy is a blue fish with 20 cm of length (adult size) with a high commercial value, and is fished, in “FAO 34″, fundamentally for human alimentation.
Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal fin. They range from 2 to 40 cm (0.79 to 15.75 in) in adult length, and their body shapes are variable with more slender fish in northern populations.
The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be sensory in nature, although its exact function is unknown. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in other respects. The anchovy eats plankton and recently hatched fish.
Scientific name: Engraulis encrasicolus
English name: Anchovy
Clasification: The clasification is for parts. Parts by kilos 60 to 80 or 40 to 60.