The California anchovy or northern anchovy (Engraulis mordax) is a species of anchovy found in the Pacific Ocean, ranging from Mexico to British Columbia. Anchovy is also used to produce budu, by fermentation process. Anchovy, any of numerous schooling saltwater fishes of the family Engraulidae (order Clupeiformes) related to the herring and distinguished by a large mouth, almost always extending behind the eye, and by a pointed snout. The insertion point of the anal fin can be used to distinguish northern anchovies from other anchovy species, as it inserts immediately posterior to the dorsal fin. Common Name Scientific Name; Cuban Anchovy. Engraulis. Some of common names of anchovies are California anchovy, pinhead, anchoveta, நெத்திலி மீன், etc. Astrapogon puncticulatus Conchfish. Most of the more than 100 species live in shallow tropical or warm temperate Its North American counterpart, E. mordax, aka northern or California anchovy, ranges off the West Coast from Mexico to British Columbia. Anchovy. Anchovy fillets are packed in oil or salt in small tins or jars, sometimes rolled around capers for domestic use. Local Names. – is the scientific name for northern anchovy. Product Name. Northern anchovies are mainly used as fish oil, feed for poultry and frozen and live bait, although some restaurants serve anchovies on pizza or Caesar salad. pacific sardine As demand for food grew during the early 1900s, a result of The genus Engraulis includes about nine species. , 1979). Anchoa lamprotaenia: Dusky Anchovy. Anchoa hepsetus: Bigeye Anchovy. ... Northern Anchovy (=Engraulis mordax=California Anchovy) New Jersey Anchovy (=Thryssa encrasicholoides=False baelama) Key Anchovy (=Anchoa cayorum) Japanese Anchovy (=Engraulis japonicus) northern anchovy Engraulis mordax – now that’s a mouthful! Scientific. [2] Californian anchovy The anchovy best known in culinary circles is Engraulis encrasicolus, the European or “true” anchovy, found in the Mediterranean, the Black Sea and warmer waters of the East Atlantic. The list contains both common and scientific names, and where each are being studied on the WFRC landscape. Setipinna taty or ikan bilis is the anchovy commonly used in South-East Asian cooking to make fish stock or sambals. Common name Scientific name Maximum length Common length Maximum weight Maximum age Trophic level Fish Base FAO ITIS IUCN status; European anchovy* Engraulis encrasicolus (Linnaeus, 1758) 20.0 cm (8 in) 13.5 cm (5 1 ⁄ 2 in) kg 5 years 3.11 Not assessed: Argentine anchoita: Engraulis anchoita (Hubbs & Marini, 1935) 17.0 cm (6 1 ⁄ 2 in) cm Astrangia poculata: Blackfin Cardinalfish. Average adult size is 9 g in mass and 7 cm in length, and individuals rarely exceed 10 g in mass and 9 cm in length. Anchoa lyolepis: Bay Anchovy ... Northern Cup Coral. Anchoa cubana: Striped Anchovy. common names Peruvian anchovy Anchoveta has a wide geographical distribution in the South Eastern Pacific Ocean, from Zorritos (4°30’ S) in Northern Peru to Chiloé (42°30’ S) in Southern Chile (Serra et al. Common Name: Northern anchovy Scientific Name: Engraulis morda Habitat Preference: open water