seafood

Anchovy

Anchovies are typically deemed an oily fish. They are high in calcium, iron, niacin, phosphorus, selenium & cholesterol.

Strong, More Mild in Italy

Anchovies are a family (Engraulidae) of small, common salt-water forage fish. Anchovies are native to the Mediterranean and thus very popular in the local cuisine. When preserved by being gutted and salted in brine, matured, and then packed in oil or salt, they acquire a characteristic strong flavor. The miniscule scales are virtually non-existent and the skin is perfectly edible.

Quick Facts

Commonly Known As:
Anchovies, Sardines

  • Species Name

    Anchovy

  • Latin Name

    Sardinella anchovia

  • Harvest Method

    Net Caught

  • Range & Habitat

    Eastern United States

  • Producer

    Baja Peninsula Fleet

Seasonality
Spring
Summer
Fall
Winter
Year Round

Range & Habitat

about the fishery

Baja Peninsula Fleet

From small fishing villages along the northern part of the Baja Peninsula, Day Boat Fishermen set out in small Wooden Pangas for a day of hand lining and scallop diving. The honor of tradition and familial unity are drivers in this amazing Day Boat program. 

Fishermen - The Quintero Family, Ortega Cruz, Elmar King, Paisa Ocegueda

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