How to Identify Anchovy

To identify Anchovy (Engraulis), look at these key features.

Physical Characteristics

Body shape

elongated

Coloration

Dorsal side typically bluish-green to dark blue, flanks silvery, and belly whitish. A prominent silver stripe often runs along the side.

Scale type

cycloid

Mouth position

inferior

Distinctive features

Large, underslung mouth extending well behind the eye, giving a 'pig-nosed' appearance., Snout projecting beyond the lower jaw., Absence of a lateral line., Small, deciduous scales that are easily lost., Single, short dorsal fin located mid-body.

Dorsal fin

Single, short, and located approximately midway along the back, typically with 12-15 soft rays.

Tail fin

Forked caudal fin, moderately sized.

Pectoral fin

Small, low-set pectoral fins.

Distinctive fins

Pelvic fins are small and located abdominally, anterior to the dorsal fin origin.

Identification Tips

1. 1

   Mouth position

   The most distinguishing feature is the large mouth that extends well behind the eye, with the snout projecting beyond the lower jaw. This gives it a characteristic 'underslung' or 'pig-nosed' appearance, unlike herrings or sardines which typically have terminal mouths.

2. 2

   Body shape and size

   Slender, elongated body, generally smaller than most sardines, rarely exceeding 20 cm. The body is more rounded in cross-section compared to the more compressed body of sardines.

3. 3

   Coloration

   Bluish-green back, silvery sides, often with a distinct silver stripe along the flank, which can fade after death.

4. 4

   Scales

   Small, thin, and easily detached scales, making them appear 'scaleless' when handled.

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