Anchovy(凤尾鱼英文简介)

Anchovy(凤尾鱼英文简介) Anchovy 鳀属(Engraulis) , o 白鳀(Engraulis albidus) o 阿根廷鳀(Engraulis anchoita) o 澳洲鳀(Engraulis australis):又称新西兰鳀。 o 南非鳀(Engraulis capensis) o 欧洲鳀(Engraulis encrasicolus):又称拟小鳀、黑海鳀、亚 速海鳀。 o 银鳀(Engraulis eurystole) o 日本鳀(Engraulis japonicus) o 美洲鳀() Engraulis mordax o 秘鲁鳀(Engraulis ringens) Anchovies Scientific classification Kingdom: Animalia Phylum: Chordata Class: Actinopterygii Order: Clupeiformes Family: Engraulidae Genera See text Global commercial capture of anchovy in million tonnes 1950–2010 An anchovy is a small, common salt-water forage fish of the family Engraulidae. The 144 species are placed in 17 genera; they are found in the Atlantic, Indian, and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Contents , 1 Genera , 2 Characteristics , 3 Distribution , 4 Ecology , 5 Commercial species , 6 Fisheries o 6.1 Black Sea , 7 As food , Genera Genera in the family Engraulidae Genera Species Comment Genera Species Comment Amazonsprattus 1 Anchoa 35 Anchovia 3 Anchoviella 4 Cetengraulis 2 Coilia 13 Type genus for anchovy: This genus contains Encrasicholina 5 Engraulis 9 all the commercially significant anchovy. Jurengraulis 1 Lycengraulis 4 Lycothrissa 1 Papuengraulis 1 Pseudosetipinna 1 Pterengraulis 1 8 20 SetipinnaStolephorus Thryssa 24 Characteristics European anchovy, Engraulis encrasicolus 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 [3]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. Distribution Anchovies are found in scattered areas throughout the world's oceans, but are concentrated in temperate waters, and are rare or absent in very cold or very warm seas. They are generally very accepting of a wide range of temperatures and salinity. Large schools can be found in shallow, brackish areas with muddy bottoms, as in estuaries and bays. They are abundant in the Mediterranean, particularly in the Alboran Sea, Aegean Sea and the Black Sea. The species is regularly caught along the coasts of Crete, Greece, Sicily, Italy, France, Turkey, and Spain. They are also found on the coast of northern Africa. The range of the species also extends along the Atlantic Europe to the south of Norway. Spawning occurs between coast of October and March, but not in water colder than 12 ?C (54 ?F). The anchovy appears to spawn at least 100 km (62 mi) from the shore, near the surface of the water. Ecology The anchovy is a significant food source for almost every predatory fish in its environment, including the California halibut, rock fish, yellowtail, shark, chinook, and coho salmon. It is also extremely important to marine mammals and birds; for example, breeding success of California brown pelicans and elegant terns is strongly connected to anchovy abundance. Commercial species Commercial fish Large pelagic billfish, bonito mackerel, salmon shark, tuna Forage anchovy, herring menhaden, sardine shad, sprat Demersal cod, eel, flatfish pollock, ray Mixed carp, tilapia Commercially significant species FisMaximuMaximTrophCommon ScientifiCommon Maximum h FAITIIUCN m um ic name c name length weight BasO S status length age level e Engraulis 20.0 c13.5 cNot encrasicoEuropean m m 3 assessekg 3.11 lusanchovy* (7.9 i(5.3 iyears d (Linnaeus, n) n) 1758) Engraulis 17.0 c0.025 kArgentinNot anchoitam g assessee cm years 2.51 (Hubbs & (6.7 i(0.88 od Marini, anchoita n) z) 1935) 24.8 c15.0 c0.068 kEngraulis Californm m g Le mordaxian years 2.96 ast (Girard, (9.8 i(5.9 i(2.4 ozanchovy concern 1856) n) n) ) Engraulis 18.0 c14.0 c0.045 kNot japonicusJapanese m m g 4 assesse2.60 (Temminck & anchovy (7.1 i(5.5 i(1.6 ozyears d Schlegel, n) n) ) 1846) 20.0 c14.0 cEngraulis Peruvian Lem m 3 ringensanchovetkg 2.70 ast (7.9 i(5.5 iyears (Jenyns, a concern 1842) n) n) 17.0 cEngraulis Southern Not m capensisassesseAfrican cm kg years 2.80 (6.7 i(Gilchrist, d anchovy 1913) n) * Type species Fisheries Global capture of anchovy in tonnes reported by the FAO Capture of all anchovy reported by the FAO (green indicates Peruvian anchoveta) ? Peruvian anchoveta 1950–2010 ? Other anchovy 1950–2010 Black Sea On average, the Turkish commercial fishing fleet catches around 300,000 tons per year, mainly in winter. The largest catch is in November and December. As food A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature, and then pack them in oil or salt. This results in a characteristic strong flavor and the flesh turns deep grey. Pickled in vinegar, as with Spanish boquerones, anchovies are milder and the flesh retains a white color. In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac. Today, they are used in small quantities to flavor many dishes. Because of the strong flavor, they are also an ingredient in several sauces and condiments, including Worcestershire sauce, Caesar salad dressing, remoulade, Gentleman's Relish, many fish sauces, and in some versions of Café de Paris butter. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers. Anchovy paste is also available. Fishermen also use anchovies as bait for larger fish, such as tuna and sea bass. The strong taste people associate with anchovies is due to the curing process. Fresh anchovies, known in Italy as alici, have a much milder flavor. In Sweden and Finland, the name anchovies is related strongly to a traditional seasoning, hence the product "anchovies" is normally [30]made of sprats and herring can be sold as "anchovy-spiced". Fish from the Engraulidae family are instead known as sardell in Sweden and sardelli in Finland, leading to confusion when translating recipes.