An anchovy is a small, schooling fish in the family Engraulidae. Fresh anchovies are mild and soft; canned or salted anchovies are more pronounced and salty, making them a handy seasoning ingredient. The name covers multiple species, so facts about one fishery or product do not automatically apply to all anchovies.
What are anchovies?
“Anchovy” is a common name for small fish in the family Engraulidae, not a single species. One North American species is the northern anchovy, Engraulis mordax, also called the North Pacific or California anchovy. The FDA Seafood List, for example, recognizes “Anchovy” as an acceptable market name for Anchoa hepsetus, whose common name is Striped Anchovy (FDA Seafood List).
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Northern anchovy in the eastern Pacific
NOAA describes northern anchovies as schooling fish found from British Columbia to Baja California and the Gulf of California. They feed on plankton and are important prey for other fish, birds, and marine mammals. They grow to about 7 inches, may spawn after 2 years, and rarely live longer than 4 years (NOAA Fisheries’ Northern Anchovy profile).
What do anchovies taste like?
Form makes a substantial difference. NOAA describes fresh northern anchovy as rich but subtle in taste, with a soft texture. Canned or salted anchovy has a more pronounced, salty tang; NOAA also describes canned meat as firmer than unprocessed flesh. Oil-packed canned anchovy fillets are blush red because the fish have been salt-cured. Products vary, so the description should not be taken to mean every tin has the same salt level, oil, origin, or processing.
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- Simply canned in water or organic extra virgin olive oil, these anchovies resemble sardines and can be enjoyed in many of the same ways
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- Not your typical anchovy. Wild Planet white anchovies are delicate, small fish with a mild flavor
- Packed fresh and lightly salted
- Delicious meaty portions with very mild flavor
Choosing a form
- Fresh: a softer texture and subtler flavor, suited to dishes where the fish itself is more prominent.
- Canned or salted: a concentrated, salty flavor that can add depth to a dish in small amounts.
- Oil-packed fillets: a convenient pantry format; check the product label for ingredients and packing medium.
Are anchovies sustainable?
There is no single sustainability answer for every anchovy species, fishery, and country of origin. NOAA’s assessment applies specifically to U.S. northern anchovies managed under U.S. rules. NOAA says their population levels are unknown, the fishery is not subject to overfishing, and the stocks are thought to be abundant. Management is under the Coastal Pelagic Species Fishery Management Plan, led by NOAA Fisheries and the Pacific Fishery Management Council, with landings monitoring, vessel limits, and bycatch regulations. Northern anchovies are generally harvested with round-haul gear.
NOAA characterizes U.S. wild-caught northern anchovies managed under U.S. regulations as a “smart seafood choice.” That assessment is not a blanket judgment on imported anchovies or all fisheries that sell anchovies. For context, NOAA reports almost 10 million pounds of commercial northern anchovy landings valued at approximately $700,000 in 2024; those are U.S. landings, not global catch figures.
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- In Olive Oil
- Flat Fillet Anchovies
Anchovy nutrition and fish-eating advice
NOAA’s northern anchovy profile lists the following values per 100 g. They describe the profile’s northern anchovy entry, not every species or preserved product; for a tin or jar, use its package label, especially for sodium and serving size.
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|---|---|
| Calories | 131 |
| Protein | 20.35 g |
| Total fat | 4.84 g |
| Saturated fat | 1.282 g |
| Carbohydrate | 0 g |
| Total sugars | 0 g |
| Sodium | 104 mg |
| Cholesterol | 60 mg |
| Selenium | 36.5 mcg |
FDA and EPA include anchovy in their “Best Choices” category in their advice about eating fish, including for the lower-mercury choices referenced for children. The advice was revised in October 2021; it is consumer guidance, not a guarantee about every product or an individualized medical recommendation (FDA: Advice about Eating Fish).
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- Roland Flat Fillets of Anchovies in Olive Oil are wild caught, sustainably sourced and carefully hand-packed in a simple blend of olive oil with salt to preserve the fish’s natural savory umami-packed taste.
- Anchovies are a chef’s secret ingredient and have limitless possibilities in a wide variety of culinary applications.
- Enhance sauces, dressings, and marinades with a savory depth of flavor by adding anchovies, or top pizza, flatbread, or add an open can to a tapas board for a visually striking tapas spread!
- Ingredients: ANCHOVIES, OLIVE OIL, SALT
- Sourced from: Peru
How to buy and handle anchovies
For a pantry staple, look for canned anchovy fillets in oil or another preserved format that suits the recipe. Compare the ingredient list, packing medium, sodium, and serving information rather than assuming all preserved anchovies are alike. For fresh or frozen seafood, FDA provides handling guidance in Selecting and Serving Fresh and Frozen Seafood Safely.
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- Cento - Flat Fillets of Anchovies in Olive Oil, (3)- 2 oz. Tins
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