Climate variability drives anchovies and sardines into the North and Baltic Seas

European anchovy (Engraulis encrasicolus) and sardine (Sardina pilchardus) are southern, warm water species that prefer temperatures warmer than those found in boreal waters. After about 40 years of absence, they were again observed in the 1990s in increasing quantities in the North Sea and the Baltic Sea. Whereas global warming probably played a role in these northward migrations, the North Atlantic Oscillation (NAO), the Atlantic Multidecadal Oscillation (AMO) and the contraction of the subpolar gyre were important influences. Sardine re-invaded the North Sea around 1990, probably mainly as a response to warmer temperatures associated with the strengthening of the NAO in the late 1980s. However, increasing numbers of anchovy eggs, larvae, juveniles and adults have been recorded only since the mid-1990s, when, particularly, summer temperatures started to increase. This is probably a result of the complex dynamics of ocean–atmosphere coupling involving changes in North Atlantic current structures, such as the contraction of the subpolar gyre, and dynamics of AMO. Apparently, climate variability drives anchovies and sardines into the North and Baltic Seas. Here, we elucidate the climatic background of the return of anchovies and sardines to the northern European shelf seas and the changes in the North Sea fish community in the mid-1990s in response to climate variability.

Multiple SNP Markers Reveal Fine-Scale Population and Deep Phylogeographic Structure in European Anchovy (Engraulis encrasicolus L.)

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Areas de migración y ecología de la anchoa Lycengraulis olidus (Günther) en las aguas argentinas (Pisces, fam. Engraulidae)

The purpose of the present study was to confirm the migratory habits of the anchovy, Lycengraulis olidus (Günther), between fresh and sea water environments. Anchovies were examined from three freshwater localities: Bella Vista and Rosario (Paraná river) and Punta Lara (La Plata river), and from four marine localities; Mar del Plata, Bahia Blanca, San Blas and Patagones, all in the Argentine Republic. Five meristic and nine morphometric characters were selected for study, namely: vertebrae; dorsal, pectoral and anal fin rays; gill rakers on the first gill arch; head-length; body-depth; distance between the snout and dorsal, pectoral, ventral and anal fin; eye-diameter; snout and maxilary. The food of the anchovy in fresh and sea water consists principally of fish and crustaceans including copepods, paleamonids, sergestids and larvae of Brachyura. The condition factor of the anchovy was lower in the fresh-water samples and higher in the marine samples. (PDF has 32 pages (two pages on each)

1979 Ecological study of fishes and the water quality characteristics of Florida Bay, Everglades National Park, Florida

Fish collections under varying ecological conditions were made by trawling and seining, monthly and quarterly in depths of <1 m to depths of 3 m of the Florida Bay portion of Everglades National Park, Florida. From May 1973 through September 1976, a total of 182,530 fishes representing 128 species and 50 families were taken at 27 stations. An additional 21 species were identified from sportfish-creel surveys and supplemental observations. Most of the species collected were juveniles of species that occur as adults in the Florida Bay creel census survey, or were small species that were seasonal residents. Marked temporal and spatial abundance of the catches was observed. The greatest numbers and biomass of the fishes occurred in the wet season (summer/fall), whereas lowest numbers and biomass appeared during the dry season (winter/spring) The greatest abundance and diversity of fishes was found in western Florida Bay followed by eastern and central Bay regions respectively. Overall, five species comprised 75% of the numerical total while eleven species made up 75% of the total biomass. Collections were dominated numerically by anchovies (Engraulidae), especially Anchoa mitchilli, in western Florida Bay. Mojarras (Gerridae), mostly silver jenny Eucinostomus gula, and porgies (Sparidae), especially pinfish Lagodon rhomboides, dominated numerically in central and eastern portions of the Bay, respectively. Except for salinity, other measured physico-chemical parameters (water temperature, pH, dissolved oxygen, and turbidity) showed no variation beyond ranges considered normal for shallow, tropical marine environments. Salinity varied from 0 to 66 ppt near the mainland. Nearshore hypersaline conditions (>45 ppt) persisted for nearly 2 years during the 1974 - 1975 severe drought period. Significant reductions in fish abundance/diversity were observed in relation to hypersaline conditions. Bay-wide macrobenthic communities were mapped (presence/absence) and were primarily comprised of turtle grass (Thalassia), shoalgrass [(Diplanthera = (Halodule)], and/or green algae Penicillus. Seasonal dieoff of seagrasses was observed in north-central Florida Bay. (PDF contains 107 pages)

Herstellung und Zusammensetzung von asiatischen Fischsaucen

Abstract Fish sauce belongs to the most important condiments in Southeast Asian cuisine. It is a clear, amber to reddish liquid with an intensive smell. Fish sauce is used instead of salt for nearly each meal. Asian fish sauce is made from anchovies and other small fish. For the traditional process whole fresh fish are mixed with salt in the ratio 1:1 to 6:1 in wooden, clay or concrete tanks at tropical temperatures for 6 to 18 months. The liquefaction of the fish tissue is due to the action of endogenous enzymes in fish and exogenous enzymes from bacteria. During the fermentation amino acids, peptides and a lot of other substances are built, which are responsible for the characteristic aroma and flavour of these sauces. You can buy pure fish sauce, diluted fish sauce and fish sauce made from other types of animals like mussels, prawns and squids. In single Asian countries there are different national standards for the quality of fish sauces. In order to get a general idea of these products we have bought 16 fish and two oyster sauces from the retail trade in Hamburg and analyzed them with physical, chemical, sensory and microbiological methods. Kurzfassung Fischsauce gehört zu den wichtigsten Würzsaucen in der südostasiatischen Küche. Es ist eine klare, bernsteinfarbene bis rötlichbraune, sehr intensiv riechende Flüssigkeit. Sie wird anstelle von Salz verwendet und daher fast zu jedem Essen gereicht. Zur Herstellung von Fischsaucen werden hauptsächlich Anchovis und ähnliche kleine Fische verwendet. Bei der traditionellen Herstellung werden die ganzen Fische mit Meersalz in einem Holzfass, Tongefäß oder Betontank im Verhältnis 1:1 bis 6:1 gemischt. Während der anschließenden 6 – 18 Monate dauernden Lagerung bei tropischen Temperaturen bauen sich die Gewebeproteine durch fischeigene Enzyme und Mikroorganismen ab. Bei diesem mehrmonatigen Fermentationsprozess entstehen die für den Geschmack wichtigen Aminosäuren, Peptide und Aromastoffe. Es gibt neben reiner Fischsauce, auch verdünnte Fischsauce und Fischsaucen aus anderen Tieren wie Muscheln, Garnelen und Tintenfische. In den einzelnen asiatischen Ländern gibt es unterschiedliche nationale Qualitätsstandards. Um diese Produktgruppe näher kennen zu lernen, haben wir 16 Fisch- und 2 Austernsaucen aus dem Einzelhandel (Hamburg) mit physikalischen, chemischen, sensorischen und mikrobiologischen Verfahren untersucht.

Observations on the taxonomy, biology, and ecology of the Engraulid and Clupeid fishes in the Gulf of Nicoya, Costa Rica.

ENGLISH: In 1952 and 1953, during the course of a study of the abrupt decline and apparent disappearance from the Gulf of Nicoya of the population of anchovetas (Cetengraulis mysticetus), an important tuna bait fish, considerable material was collected on the taxonomy, biology, and ecology of the several anchovies and the herrings inhabith1g the Gulf. The Gulf of Nicoya, approximately 50 miles long and varying in width from about 5 to 35 miles, is located on the Pacific coast of Costa Rica. The family Engraulididae is represented by four genera comprising fourteen species, and nine species were identified as members of eight genera of the family Clupeidae. All of the species inhabit other coastal areas of the tropical Eastern Pacific. SPANISH: En 1952 Y 1953, durante el curso de un estudio sobre la declinación abrupta y la aparente desaparición en el Golfo de Nicoya de la población de anchovetas (Cetengraulis mysticetus) un pez de importancia para la pesca del atún, se recolectó material considerable relacionado con la taxonomía, biología y ecología de las diversas especies de anchoas y arenques que habitan dicho Golfo. El Golfo de Nicoya, que mide aproximadamente 50 millas de largo y varía en su anchura entre 5 y 35 millas, se encuentra en la costa del Pacífico de Costa Rica. La familia de los Engráulidos está representada por cuatro géneros que comprenden catorce especies, y otras nueve fueron identificadas como miembros de ocho géneros de la familia Clupeidae. Todas estas especies habitan otras áreas costeras del Pacífico Oriental tropical. (PDF contains 144 pages.)

Einfluss von Größen und Fangzeit auf das Fettsäuremuster von Sardellen

Fatty acid composition of fish changes according to season, the catching area, the size, the sexuality, the physiological condition and the quantity of fat. The fatty acid composition was evaluated according to size and the catching season of anchovies Engraulis encrasicolus (L. 1758). It was observed that polyunsaturated fatty acids increasmed to highest level and saturated fatty acids decreased to lowest level in March. On the other hand, in April, it was observed that the saturated fatty acids increased to its highest level, monounsaturated fatty acids decreased to its lowest level.

A Review of the South Pacific Tuna Baitfisheries: Small Pelagic Fisheries Associated with Coral-Reefs

A review is given of current information concerning small pelagic fishes exploited for tuna bait in the South Pacific. These fishes are usually caught over or near coral reefs using light attraction and lift nets. The most common and widespread species are anchovies (Engraulidae), sprats (Clupeidae), silversides (Atherinidae), and herrings (Clupeidae). Recorded yields ranged from 0.5 to 2.6t/km2, and methods are described to estimate potential yields empirically in the absence of catch data. Environmental effects on small pelagic fish production are discussed, and evidence is presented to suggest that rainfall markedly affects stolephorid anchovy production. Some species of small pelagic fish, such as Selar spp., Decapterus spp., and Herklotsichthys sp., have been fished traditionally by artisanal fishermen, but anchovy and sprat stocks were probably unexploited prior to pole-and-line tuna fishing in the South Pacific.

Growth of the buccaneer anchovy Encrasicholina punctifer off Mozambique, based on samples collected in research surveys

Growth of Encrasicholina punctifer (Engraulididae) is estimated, based on samples obtained during five surveys on Sofala Bank (central Mozambique). The estimated values of the von Bertalanffy growth function, TL∞=12 cm and K=2.0 yearˉ¹ are compared with results of growth studies elsewhere in the Indo-Pacific region, based mainly on the index Φ=log(sub)10 K+2*log(sub)10L∞ assumed to be constant within species. This comparison is rendered difficult by the uncertain taxonomical status of stolephorid anchovies.

Phospholipids of five Indian food fishes

The phospholipids of five Indian food fishes (sardine, pomfret, mackerel, anchovies and thrissocles) were fractionated quantitatively using column and thin layer chromatographic techniques and the results reported in this communication.