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Buka aplikasiDeskripsi
Engraulis spp., commonly known as anchovies or 'Ikan Teri' in Southeast Asia, are a genus of small, schooling forage fish in the family Engraulidae. They are characterized by their slender, elongated bodies, typically ranging from 10 to 15 cm in length, though some species can reach up to 20 cm. A distinctive feature is their prominent snout, which extends beyond the lower jaw, and a large mouth with small, sharp teeth. They are typically silvery-blue to greenish on the dorsal side, fading to silvery-white on the flanks and belly. Anchovies are pelagic, inhabiting coastal and estuarine waters, forming large schools that are crucial components of marine food webs. They are commercially important globally, both for direct human consumption and as fishmeal and oil.
Ciri Fisik
- Bentuk tubuh
- elongated
- Warna
- Dorsal side typically silvery-blue to greenish, fading to silvery-white on the flanks and belly. Some species may have a faint silvery lateral stripe.
- Jenis sisik
- cycloid
- Posisi mulut
- inferior
- Ciri khas
- Snout prominently extends beyond the lower jaw, Large mouth, extending well behind the eye, Absence of a lateral line, Small, deciduous scales, Single, short dorsal fin located mid-body
- Sirip punggung
- Single, short-based dorsal fin, typically located slightly anterior to the midpoint of the body.
- Sirip ekor
- Deeply forked caudal fin.
- Sirip dada
- Relatively small, low-set pectoral fins.
- Sirip khas
- Pelvic fins are small and located abdominally, usually below or slightly behind the origin of the dorsal fin.
Tips Identifikasi
Snout
The most reliable distinguishing feature is the snout extending significantly beyond the tip of the lower jaw, giving the mouth an 'underslung' appearance.
Mouth Size
The mouth is notably large, extending posteriorly well past the eye.
Body Shape
Slender, cylindrical to slightly compressed body, typically small in size (10-15 cm).
Coloration
Silvery flanks and belly, with a darker blue-green back. Some species may have a faint silvery stripe along the side.
Habitat
- Jenis air
- saltwater
- Kedalaman
- Typically pelagic, inhabiting coastal waters from the surface down to about 200 meters, though most commonly found in the upper 50 meters.
- Lingkungan
- Coastal pelagic zones, estuaries, and sometimes brackish lagoons. They prefer productive waters, often associated with upwelling zones.
- Sebaran geografis
- Globally distributed in temperate and tropical waters of the Atlantic, Pacific, and Indian Oceans. Key species include Engraulis encrasicolus (European anchovy) in the Atlantic and Mediterranean, Engraulis ringens (Peruvian anchovy) in the southeastern Pacific, and Engraulis japonicus (Japanese anchovy) in the northwestern Pacific. In Southeast Asia, various Engraulis species and other engraulids are referred to as 'Ikan Teri'.
Informasi Akuarium
- Tingkat perawatan: expert
- Temperamen: peaceful
- Pola makan: filter_feeder
- Ukuran akuarium minimum: 500 gallons
- Suhu: 18-24°C (64-75°F)
- Tingkat pH: 7.8-8.4
- Kesadahan: 1.020-1.025 SG
- Kompatibilitas: Best kept in large species-specific schools; not suitable for typical home aquariums due to schooling behavior and dietary needs.
- Kebutuhan khusus: Requires extremely large tanks to accommodate schooling behavior, strong filtration for planktonic food delivery, and specialized feeding protocols. Not typically kept in home aquariums.
Informasi di Alam Liar
- Status konservasi: least concern
- Musim: Spawning seasons vary by species and geographic location, often leading to seasonal peaks in abundance. For example, Engraulis encrasicolus in the Mediterranean typically spawns from spring to autumn, while Engraulis ringens off Peru spawns year-round with peaks in spring and late summer.
- Harga pasar: Varies significantly by species, region, and processing (fresh, dried, canned, fishmeal). Generally inexpensive as raw material, higher for processed products.
- Nilai ekonomis: high
- Rasa: Strong, salty, umami-rich flavor, especially when cured or fermented.
- Tekstur: Soft, delicate flesh when fresh; firm and meaty when cured.
- Metode memasak: Fried, Dried, Salted, Canned, Fermented, Used as a flavoring agent in sauces and pastes
- Nilai gizi: Rich in Omega-3 fatty acids, protein, calcium, iron, and vitamins A and D.
Fakta kunci
Ecological Keystonebehavior
Anchovies are a critical forage fish, forming a vital link in marine food webs by converting plankton into biomass consumed by larger fish, marine mammals, and seabirds.
Schooling Behaviorbehavior
They form massive, dense schools, sometimes kilometers long, as a defense mechanism against predators and for more efficient feeding and reproduction.
Olfactory Sensitivityinteresting
Anchovies possess an exceptionally keen sense of smell, which they use to detect predators, find food, and navigate within their schools.
Rapid Life Cyclebehavior
Anchovies have a relatively short lifespan, typically 2-4 years, and reach sexual maturity quickly, allowing for rapid population turnover and resilience to fishing pressure, provided environmental conditions are favorable.
Global Commodityinteresting
Beyond direct human consumption, anchovies are a major source of fishmeal and fish oil, used in aquaculture feeds, livestock feed, and nutritional supplements.
Informasi keamanan
Aman- Tingkat keamanan: safe
- Berbisa: Tidak
- Kelayakan konsumsi: edible
- Catatan penanganan: No specific handling precautions are required. They are small, non-venomous fish. Fresh anchovies are delicate and should be handled gently to prevent damage.
Spesies serupa
Sardines/Pilchards
Sardinops spp., Sardina spp., etc. (Family Clupeidae)
Sardines typically have a shorter snout that does not extend beyond the lower jaw, and their mouth does not extend as far back as anchovies. They often have more prominent scales and may have distinct spots or markings on their sides. Sardines generally have a more rounded body profile compared to the more slender anchovy.
Herrings
Clupea spp. (Family Clupeidae)
Herrings, like sardines, have a terminal mouth where the snout does not extend beyond the lower jaw. They are generally larger than anchovies and lack the characteristic large, underslung mouth of anchovies. Their scales are also typically more firmly attached.
Other Engraulidae genera
Stolephorus spp., Encrasicholina spp.
While also anchovies, these genera often have subtle morphological differences in fin placement, body depth, and gill raker counts. For example, Stolephorus species often have a more compressed body and a shorter snout compared to Engraulis, though the snout still extends beyond the lower jaw. Precise identification often requires examination of gill rakers and fin ray counts.
Klasifikasi ilmiah
- Kerajaan
- Animalia
- Filum
- Chordata
- Kelas
- Actinopterygii
- Ordo
- Clupeiformes
- Famili
- Engraulidae
- Genus
- Engraulis
- Spesies
- spp. (e.g., E. encrasicolus, E. ringens, E. japonicus)
Jelajahi Anchovy
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