Japanese anchovy

The Japanese anchovy (Engraulis japonicus) is a schooling fish of the family Engraulidae. It is common in the Pacific Ocean south from the Sea of Okhotsk, widespread in the Sea of Japan, Yellow Sea, and East China Sea, and near the coasts of Japan. They live up to 2–3 years, similar to European anchovy. They spawn from Taiwan to southern Sakhalin.

Japanese anchovy
Scientific classification
Domain:	Eukaryota
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Clupeiformes
Family:	Engraulidae
Genus:	Engraulis
Species:	E. japonicus
Binomial name
Engraulis japonicus Temminck & Schlegel, 1846
Synonyms
Atherina japonica Houttuyn, 1782 Engraulis capensis (non Gilchrist, 1913) Engraulis japonica Temminck & Schlegel, 1846 Engraulis zollingeri Bleeker, 1849 Engraulus japonicus Temminck & Schlegel, 1846 Stolephorus celebicus Hardenberg, 1933 Stolephorus zollingeri (Bleeker, 1849)

Global capture production of Japanese anchovy (Engraulis japonicus) in million tonnes from 1950 to 2022, as reported by the FAO^[1]

Gallery

• 
  Dried Japanese anchovy (Engraulis japonica) at the market
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  Dried dae-myeolchi (large anchovies)
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  Dried jung-myeolchi (medium anchovies)

References

1. "Fisheries and Aquaculture - Global Production". Food and Agriculture Organization of the United Nations (FAO). Retrieved 2024-05-06.

Sources

• Engraulis japonicus at FishBase