Anchovy

Scientific Name:Engraulis encrasicolus.
Tapered fish, more slender than the sardine, not very compressed, with the ventral surface not faired. The scales are of medium and large size and, like those of the sardine, very deciduous. The head has a fairly large eye, covered with a film dermal. It is fished in large quantities with pelagic nets. It reaches the size of 20cm. Present throughout the Mediterranean.