Northern Anchovy

The population levels of the northern and southern stocks are unknown, but management measures are in place.

Not subject to overfishing.

Bycatch is low because the gear is selective.

Canned or salted anchovies have a pronounced, salty tang, and fresh anchovies have a rich but subtle taste and a soft texture.

Unprocessed anchovies have soft flesh but canned meat is firm.

Canned anchovies packed in oil are blush red, a result of the salt-curing process. The meat of unprocessed anchovies is gray and becomes off-white when cooked.

Anchovies are high in calcium, iron, niacin, phosphorus, and selenium but are also high in cholesterol.