Hold the Anchovies! Trivia Quiz

Answer: No, but they are all members of the same family of fish

Anchovies are all members of the Engraulidae family, which consists of 17 genera, and over 140 species. Most of the commercially significant anchovies are in the type genus (meaning that it is considered the one that defines the family) Engraulis. The type species of this genus is the European anchovy, Engraulis encrasicolus, classified by Linnaeus in 1758.

Linnaeus worked to establish a systematic way of naming different species, starting the binomial naming system still used today, although many details have changed. He started to set up a system for plant names in 1753, and published the ambitious 'Systema Naturae', in 1758 and 1759. The 1758 volume focused on animals, the 1759 one expanded on his earlier work. His classification of animals was based primarily on their structures (both internal and external), and was revised constantly even during his life as new species were identified, and new specimens led to reevaluation of previous classifications. His two kingdoms have since been expanded to five, and classification is based on genetics as much as macroscopic properties.

Answer: 13-15 cm (5-6 in)

Different kinds of anchovy come in different sizes, with some as small as 2 cm and some as large as 40 cm when they are adults. European anchovies are on the smaller end of that scale, although the largest recorded specimen is over 20 cm (8 in).

If your mental image of an anchovy is smaller than this, it might be that you are thinking of the fillets that are used as a pizza topping; these are obviously smaller, since the head and tail portions of the fish are not included.

Answer: True

This is common for fish, although most terrestrial animals show the reverse size relationship. It is not a dramatic difference, but when you break down a sample of anchovies, there will usually be more females than males in the larger length and weight brackets. The reason is not clear, but it has been suggested to relate to the need for a larger energy expenditure during reproduction.

Males do tend to have larger pectoral fins, for what it's worth.

Answer: coelecanth

The rostral organ is a cavity in the snout, filled with a gelatinous fluid and three pairs of sensory canals that connect nerve cells to surface pores, allowing for exteroreception. Exactly what external stimulus they detect is not clear, but the structure suggests that it could be electroreceptive (detecting changes in electric fields) that could be of assistance in finding prey.

Answer: green

The belly is silver, but the upper body in most species of anchovy is a green colour that may be tinged with blue due to the visual impact of the silver lateral stripe that some have. The intensity of the colour is quite variable, and some species are described as grey - but it is definitely grey, not the silvery colour found in whiting (the European sprat, which is often passed off as an anchovy after it has been filleted and processed).

Answer: lower jaw extends to behind the eyes

Anchovies, unlike adult flounders but like most fish, have one eye on each side of their head. They have a single dorsal fin on their back, and a single deeply cleft tail fin. While one might consider using colour to identify an anchovy, this is actually quite variable between species, so not reliable. What they do have is a very long lower jaw that extends well back, the hinge being behind the eyes. this allows them to open wide and have a large trap as they prowl in search of food.

Answer: shallow temperate waters

Temperate is the most important part of the description, as they are rarely found in places that are too warm or too cold. The Mediterranean Sea is ideal, and European anchovies are found throughout the sea. Anchovies tolerate a range of salinities, so can be found not only mid-sea, but also in estuaries which have water that is brackish rather than briny. Commercially significant species of anchovy are fished in oceans around the world, barring polar regions.

Answer: fur seals

In fact, anchovies are preyed on by almost all larger fish and many birds in their environment. They are described as being a forage fish; these are also described as prey fish or bait fish. I could have included humans in the list, too - some authorities list them as the most significant predator.

While fur seals are piscivores (fish eaters), they target larger fish than the anchovy - and also prefer cooler waters than those where anchovies abound.

Answer: plankton

Anchovies are filter feeders, meaning they cruise around with their mouths open, trapping whatever comes their way. Most of the time this will be the tiny (often microscopic) organisms floating in the water that are collectively known as plankton. This is a mixture of plants, animals and protozoans.

As the water that enters the fish's mouth passes out through the gills, the organisms are caught by structures called gill rakers, then proceed to the oesophagus and enter the digestive system. Occasionally anchovies will also eat small newborn fish.

Answer: anchovy jam

Sweet is not a taste that goes well with this salty fish, but through the ages people have developed many ways of consuming anchovies. Aside from the option of eating them raw (apparently they are considered an aphrodisiac in some places) or cooked fresh, there are multiple methods of preserving them. The most familiar to many will be the process of curing fillets in brine, then packing them in oil, which produces the anchovies in jars found in supermarkets. This process produces a very strong flavour, and turns the flesh grey. Pickling the fillets in vinegar produces a milder taste, and retains the white flesh. They may also be dried before being used in cooking.

As well as being consumed directly, anchovies are also used to produce a number of condiments. This includes Worcestershire sauce, for which it is an essential ingredient. They feature in a number of Asian sauces, and are the primary ingredient of nuoc mam, the iconic Vietnamese fish sauce.