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Engraulidae
ANCHOVIES
Anchovetas

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Anchoa walkeri
© Copyright Ross Robertson, 2006 · 12
Anchoa walkeri
Anchoa starksi
© Copyright Ross Robertson, 2006 · 12
Anchoa starksi

Anchoa lucida
© Copyright Ross Robertson, 2006 · 12
Anchoa lucida
Anchoa panamensis
© Copyright Ross Robertson, 2006 · 12
Anchoa panamensis

Anchoa spinifer
© Copyright Ross Robertson, 2006 · 12
Anchoa spinifer
Anchoa walkeri
© Copyright Ross Robertson, 2006 · 12
Anchoa walkeri

Anchoa nasus
© Copyright Ross Robertson, 2006 · 12
Anchoa nasus
Anchoa argentivittata
© Copyright Ross Robertson, 2006 · 12
Anchoa argentivittata

Anchoa eigenmannia
© Copyright Ross Robertson, 2006 · 12
Anchoa eigenmannia
Anchoa eigenmannia
© Copyright Ross Robertson, 2006 · 12
Anchoa eigenmannia

Anchoa ischana
© Copyright Ross Robertson, 2006 · 12
Anchoa ischana
Anchoa walkeri
© Copyright Ross Robertson, 2006 · 12
Anchoa walkeri

Anchoa nasus
© Copyright Ross Robertson, 2006 · 12
Anchoa nasus
Anchoa ischana
© Copyright Ross Robertson, 2006 · 12
Anchoa ischana

Engraulidae
© Copyright Gerald Allen, 2006 · 0
Engraulidae
español

Overview
Main identification features
  • snout: prominent, conical, overhanging
  • 1 d
  • mouth very long, suspended below head
  • pelvic on belly
FAMILY ENGRAULIDAE

ANCHOVIES

Anchovies are herring-like fishes that typically have a prominent shark-like snout that projects beyond the tip of the lower jaw; rear of the mouth extending well behind the eye; no or a fan small teeth; lower jaw suspended below the head; usually a silver stripe only the flank. Although many species elsewhere in the world possess scutes on the belly, this feature is absent in all New World species, hence a valuable character in distinguishing clupeids and engraulids in our region. Anchovies frequently form dense shoals in coastal areas and are captured in large numbers by net fishermen. They are used fresh, frozen, or canned for human consumption or pet food. Other products resulting from the anchovy fishery includes animal feeds (for cultured fishes, poultry, cattle, sheep, pigs), oil, fertilizers, and live tuna bait. The world anchovy catch in 1982 was 4,046,105 tons, but was considerably higher during the boom years of the Peruvian Anchovy, which yielded 13,059,900 tons alone in 1970.

The family is found worldwide in all seas between about 60 degrees north and 50 degrees south latitude. A few species occur permanently in fresh water. They feed primarily on planktonic organisms, particularly crustaceans, which are filtered by the gill rakers. The family was reviewed by Whitehead et al. (1988) who recognized 139 species in 16 genera; 23 species in 6 genera occur in our region.



References
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Acknowledgements

I thank Ashley MacDonald and John Pickering, University of Georgia, for technical support in building this page.


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