Anchovies

Recommendations
Eco-Best Anchoveta Northern anchovy European anchovy Japanese anchovy

Recommendations

Only a fraction of the world's anchovy catch is destined for your dinner plate — most are processed into fishmeal and fish oil for use in animal feeds, food additives, fertilizers and dietary supplements.
Anchovies, which have short life spans and reproduce quickly, are resilient to fishing pressure and remain plentiful.
Most edible anchovies sold in the U.S. are European anchovies (although small amounts of other species are also canned).

Serving = 100 g of raw edible food, wild species.

Source: USDA

Since anchovies regenerate their numbers so rapidly, they are more resilient to intense fishing pressure than slower-maturing fish.

This guide is produced in collaboration with the Monterey Bay Aquarium.