Anchovy is an animal belonging to the genus Anchovy of the order Herringiformes of Scleroichthyes.Anchovy is 8-12cm long and 15-50g in weight;The body is slender and slightly flat;The mouth is large and lower, the snout is blunt and round, the lower jaw is shorter than the upper jaw, and there are teeth on both jaws and tongue;Eyes large, with eyelids;The body is thin and round, easy to fall off, without lateral lines;The abdomen is round, without ridges and scales;The caudal fin is forked, with two large scales on each side of the base.The back of the body is blue black;There is a silver gray longitudinal band on the body side, and the abdomen is silver white;The back, chest and pelvic fins are light gray;The anal fin and caudal fin are light yellow gray.[2]Anchovy has a very high fat content and is easy to deteriorate after landing, so it is named "water rotten".[3]
Anchovy is distributed in the Yellow Sea and Bohai Sea, East China Sea, Taiwan Strait and Taiwan;Japan, North Korea, South Korea, Russia.[4]Anchovy is a small fish that lives in the middle and upper layers of temperate oceans, with strong phototaxis, especially for young fish.[5]Anchovy is a temperate pelagic fish with obvious habit of vertical movement day and night.When the surface water temperature is high in the daytime, it generally inhabits the middle or near the bottom layer. In the afternoon, it will move upward around dusk, and then it will gradually descend in the early morning.[6]Anchovy feeds on small crustaceans and larvae.[7]Anchovy is sexually mature at 1~2 years old and has 8000~13000 eggs. The spawning period in the Yellow Sea and Bohai Sea is from June to August, the peak period is June, and the spawning period in Fujian is from February to March.Anchovy spawns once a year, but for multiple ovulation, it produces floating eggs, and its life span is 3 years.[4]
In terms of the medicinal value of anchovy, according to the National Herbal Medicine Guide, the soil in the intestines of salted anchovy can stop diarrhea and be used for acute and chronic enteritis;Marinated anchovy sauce can clear away heat and is used for tuberculosis.[8]Anchovy is the main raw material of domestic fish meal factories, and can extract expensive medical fish oil. Through scientific methods, it can also brew anchovy soy sauce with rich nutrition and delicious taste.In recent years, fragrant anchovy fillets, anchovy mince, dried fish floss, cans, etc. have been developed all over the country, improving the economic value of anchovy.[9]
The general name of some fishes of the Anchovy family, also known as Wenwutiao, Hainian, which are rotten when away from water, old eye droppings, and Spanish mackerel food.Big mouth, lower position."Seafly" refers to the salted and dried products processed by young anchovy.The products produced in China are mainlyJapanese anchovy(Engraulis japonicus), widely distributed in the East China Sea, Yellow Sea and Bohai Sea.
morphological character
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The snout is blunt and round, and the lower jaw is shorter than the upper jaw.The body is thin and round, easy to fall off.No siding.The abdomen is round without shuttle scales.The tail fin is forked.Thermophilic pelagic fish with strong phototaxis, especially juvenile fish.Small fish. The spawning fish population is 75~140mm long and 5~20g in weight.
ecology
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Anchovy (Figure 2)
Anchovy is a kind of fish that lives inthe temperate zoneSmall scale in the middle and upper oceanfishIt is widely distributed in the Bohai Sea, the Yellow Sea and the East China Sea. Its undeveloped resources range from 3 million tons to 4 million tons. It is a single species in the Yellow Sea and the East China Seastock of fishThe fish species with the largest biomass is also the key species in the food web of the Yellow Sea and East China Sea.
Resource status
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In China, before the mid-1980s, due to its low economic value, it was not fully utilizedstock of fishThe value of anchovy is gradually recognized by people.Anchovy has gradually become the main catch object from the past part catch object, and the output has increased significantly: the national output was 113000 tons in 1991, and 600000 tons in 1996,one thousand nine hundred and ninety-sevenTo reach the highest output in 1998one hundred10000 tons, but this was achieved by increasing the fishing capacity. In fact, the anchovy resources had declined seriously at this time, mainly because the composition of the catch population was young and smallPopulation densitySmall size, low net yield and unstable fishing ground. In 1999, the production of anchovy declined while the fishing force continued to increasetwenty%Many.From 1991 to 1994,Rongcheng CityThe 136kw double trawler has a general net output of 3000-5000kg and a daily output of 20000-30000kg.From 1995 to 1998,Rongcheng City184-221kw double trawler, general net output 1500-2000kg.The daily output of the ship is 8000~10000 kg.By 1999~2000, the output of general network was 1000~2000kg.Daily output of ships is 4000~5000kg (Tang Mingzhi, 2001).At present, anchovy in China's coastal waters can hardly formFishing season, smallerYu Jin Yureplace.
Life habits
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January March
Anchovy (Figure 4)
January is the wintering period of anchovy. The northern boundary of its distribution is near the 7 ℃ isotherm, the western boundary is near the 40m isobath, and the southwest boundary is near theCoastal water in northern JiangsuCold air area on the north side of,water temperatureNear 8 ℃.The anchovy in the southeast continues to expand to the north of the East China Sea, and its eastern boundary is near the water temperature of 13 ℃.The dense area is 33 ° 15 ′~34 ° 15 ′ N, 123 ° 10 ′~124 ° 20 ′ E.
In February, the water temperature in the middle and south of the Yellow Sea continued to drop, and anchovy continued to move southeastward, some of them entered the East China Sea, mainly distributed in the narrow waters of 124 ° 30 ′ - 126 ° 30 ′ E, with water temperature of 9~13 ℃.
In March, the northern boundary of anchovy in the central Yellow Sea was located near the isotherm of 36 ° 30 ′ N and 7 ℃.In the southern part of the Yellow Sea, as the temperature of the western coastal waters rises, it expands westward and enters the waters with a depth of less than 40 meters.The southeast zero line is located atJejuNear the 13 ℃ isotherm in the southwest.
April June
In April, the temperature of the bays in the Yellow Sea and Bohai Sea increased successively.Before the middle of April, the west boundary of anchovy distribution is 20 metersa bathymetric contourNearby, the southeast boundary is located atChejudo125 ° 30 ′ E to the west, i.e. near the 13 ℃ isotherm.In late April, anchovy entered successivelyCircum Bohai SeaNearshore spawning grounds in each bay.At the same time, there are still young and sparse anchovy in the vast waters of the central and southern Yellow Sea.
Anchovy (Figure 5)
In early May, a large number of anchovy have entered the Bohai Sea.In the northern Yellow Sea, in early May, a large number of anchovy going north arrived in DalianZhuanghe, Coastal area around the ocean island;In the middle of the year, we arrived at the coast of Donggou, and the other one was in Yanhai and Weihai.stayChengshantouIn the middle and west of the Yellow Sea to the southHaizhou BayThe anchovy along the coastsunshine, Jiaonan coastal areas form dense clusters;In late May, with the increase of water temperature in the east, it gradually moved eastward.At the same time, anchovy is still widely distributed in the central and southern Yellow Sea.
In late June, most of the anchovy in the central and southern Yellow Sea nearshore ended spawning and moved to deeper waters, converging with the anchovy in the open sea.Widely distributed in the water area between 32 ° 00 ′ and 37 ° 30 ′ N, the water depth is 20 to 60 meters.
July October
From July to August, most anchovy in the Bohai Sea have finished spawning and are distributed in the central Bohai Sea andLiaodong BayMouthqinghuangdaoBaiting is carried out along the coast and Laizhou Bay.In the north of the Yellow Sea, after the peak spawning period, it began to move to the deeper waters in the southeast in early July to seek bait.It is mainly distributed in the south of Ocean Island, namely the southeast of Garden Island.At the same time, anchovy in the Yanwai and Weiwai seas moved northward and distributed inWeihaiNortheast andHuangcheng IslandThe waters to the east, and then the anchovy moving southward to the north, converge in the central and western parts of the North Yellow Sea.Most anchovy in the middle and south of the Yellow Sea enter the feeding period, and are widely distributed in the waters with a depth of 20-80 meters.Relatively dense distributionShidaosoutheast,Haizhou BayEast and 32 ° 00 ′ - 34 ° 00 ′ N waters with water depth between 50 and 60 meters.
Anchovy (Figure 6)
From September to October, anchovy in the Bohai Sea is mainly distributed in the estuary and straits in the middle of the Bohai Sea, and the number is significantly less than that in July and August.Some anchovy have returned.The main distribution area in the north of the Yellow Sea gradually moved eastward, and in October it moved to the sea island to Chengshantou.In the central and southern Yellow Sea, anchovy gradually moved from the water depth of 20~40 meters to the water depth of 40 meters in September.Haizhou Bay andNiudaoMost of the anchovy in the waters with a depth of less than 40 meters to the south have moved to the deeper waters, with a distribution range of 34 ° 00 ′ N to the north and 121 ° 30 ′ E to the east.The relatively dense area is 36 ° 00 ′~37 ° 00 ′ N, 123 ° 00 ′~124 ° 00 ′ E waters in the southeast of Shidao.
November December
In November, the water temperature in the Bohai Sea dropped, and anchovy began to swim out of the Bohai Sea in large numbers.In the north of the Yellow Sea, anchovy returning from the Bohai Sea converges with anchovy in this area.A dense group is formed near 122 ° 15 ′ - 123 ° 00 ′ E, 38 ° 00 ′ N.Around the middle of November, the dense group moved southeastChengshantou60m to the easta bathymetric contourAnd 124 ° 00 ′ E.In late November, they continued to move southward and integrate into small groups.Central and southern Yellow Sea, after mid November.The anchovy, which inhabits the northern Yellow Sea and the Bohai Sea, gathered south and arrived in the open waters of the central Yellow SeaShidao60m southeasta bathymetric contourA small dense cluster is formed nearby.
In December, anchovy was basically upstream from the Bohai Sea, with only a small amount of residue.In the northern part of the Yellow Sea, most anchovy have bypassed Chengshantou and entered the central and southern part of the Yellow Sea. Some anchovy lag behind and live in waters more than 40 meters deep.In the middle and south of the Yellow Sea, in early December, the water temperature dropped sharply, and the anchovy, which is widely distributed in the waters 40 meters deep, moved rapidly to the deep water. The anchovy, which moved southward from the north of the Yellow Sea, also quickly passed through the waters 37 ° 00 ′ - 35 ° 00 ′ N, and gathered with the southern anchovy in the waters south of 35 ° 00 ′ N, with the water depth between 60 and 80.In the middle of December, anchovy mainly concentrated in 123 ° 00 ′ - 123 ° 30 ′ E, 34 ° 00 ′ - 34 ° 45 ′ N.
Reasons for migration
Distribution of anchovy andwater temperatureClose relationship.When the water temperature changes, the anchovy concentrated area also changes.The optimum temperature range of wintering anchovy is about 7~15 ℃, and the optimum temperature is 11~13 ℃.The water temperature in the middle and southern Yellow Sea during the peak spawning period is 12~19 ℃, and the optimal water temperature is 14~16 ℃.The optimum water temperature in the northern Yellow Sea during the peak spawning period is 14~18 ℃.However, the water area with the optimal temperature may not form a dense area. Under the optimal temperature condition, the formation of anchovy dense area is closely related to the flow system and the horizontal gradient of temperature.The concentrated areas of anchovy are mostly formed in cold water orWarm nappeFrontal zone。
Feeding habits
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Anchovy (Figure 7)
Anchovy is mainlyplanktonFor food, the central and southern Yellow Sea andThe East China SeaThe bait of northern anchovy is composed of about 50 speciesCrustaceaMainly byweightIt accounts for more than 60%, followed by chiroptera and bivalve larvae.The feed composition has obvious regional and seasonal changes, which is highlighted by the relationship between the feed composition and theplanktonThe composition is similar.The choice of anchovy bait is more of a grain size choice, and the food preference of anchovy changes with the increase of anchovy length.CopepodsAnd their eggs and larvae are the largest dominant group.Anchovy larvae and juveniles with body length less than 10mm mainly feed onCopepodsEggs andNauplius；Anchovy larvae and juveniles with a body length of 11-20 mml mainly feed on copepods andprotozoan；Anchovy with 21-30 mm fork length mainly feeds onCyclops spinosusIsometric copepods andCrustaceaOfFlea like larva；Anchovy with 41-80 mm fork length mainly feeds on copepods;Anchovy with fork length of 81~90 mm mainly feeds oncalanus sinicus And copepods;Anchovy with fork length of 91-100 mm mainly feeds on Daphnia sinicaDaphnia pectoralis、Daphnia spinosaEqual to larger copepods;Anchovy with fork length of 101~120 rnm mainly feeds on Daphnia sinica, Daphnia thoracicaEuphausia pacifica , slender feet (Chongrong);Anchovy with fork length greater than 121 mm mainly feeds on Pacific krill and slender feet (Chongrong).(Meng Tianxiang, 2003)
Population distribution
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AnchovySexual maturityEarly, the anchovy in the Yellow Sea reaches sexual maturity at the first age, the minimum fork length is 6.0 cm, and the pure weight is 1.8 g. The anchovy is a continuous multi peak spawning typefishThe spawning period is long, and the spawning grounds are mainlyHaizhou Bay Fishing Ground, Yanwei WaihaiOcean IslandOffshore, Bohai SeaZhoushan IslandsOffshore and offshore of Wentai, etc.[10]
The anchovy in the northern Yellow Sea begins to spawn in the middle and late May, and the peak spawning period is in June. After that, the spawning decreases, and generally ends in September (Chen Jiekang, 1978).The optimum temperature for spawning is 14~18 ℃;The spawning period in the central and southern Yellow Sea is from early May to early and middle October, and the peak spawning period is from mid May to late June.The water temperature during the peak spawning period is 12~19 ℃, and the optimal water temperature is 14~16 ℃.The average fecundity was 5500.
morphological character
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The body is slender and slightly flat, with a general length of 8-12cm and a weight of 5-15g.The mouth is large and lower, the snout is blunt and round, the lower jaw is shorter than the upper jaw, and there are teeth on both jaws and tongue.Eyes are large and have fat eyelids.The body is thin and round, easy to fall off, without lateral lines.The abdomen is round without ridges and scales.The caudal fin is forked and has two large scales on each side of the base.The back of the body is blue black, the side of the body has a silver gray longitudinal band, and the abdomen is silver white.The back, chest and pelvic fins are light gray;The anal fin and caudal fin are light yellow gray.
Flavored sauce
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The dried anchovy powder is made from fresh fish after cooking, drying and crushing. The newly caught anchovy should be immediately salted with a large amount of salt, then the viscera and head should be removed, and then stacked in a vat layer by layer. One layer of salt should be placed in each layer. After stacking, large ventilated stones should be used to pressurize. After pickling for three months, it is very soft and easy to break. The salt should be washed off and gently stirred with a spoon,Mixed with other materials to make anchovy sauce with different flavors.
Vegetable Salad
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Ingredients: 1/2 onion, 1/3 cup small anchovy, 1 cup salad vegetables (chicory, lettuce, red cabbage, red chicory), pepper sauce.
Teach you how to make anchovy salad, and how to make anchovy salad is delicious.
1. Blanch the anchovy slightly in hot water and remove it for later use.Cut onions into thin slices and soak them in cold water.Clean salad with vegetables and cold water, and tear it into palatable pieces.
2. Place the prepared vegetables and onions on a plate, put anchovy on it, and sprinkle with pepper sauce.
Well, you must be very interested after reading my introduction!
nutritive value
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The contents of crude protein, crude fat, total sugar and polysaccharide in dried anchovy were 59.4%, 16.0%, 1.34% and 0.24% respectively;It contains 17 kinds of amino acids, with a total amount of 61.45%, of which 7 kinds of essential amino acids are 23.77%, accounting for 38.68% of the total amino acids;The essential amino acid index is 40.25, and the composition ratio of essential amino acid basically conforms to the standard of FAO/WHO;The content of delicious amino acids is 28.77%, accounting for 46.81% of the total amino acids.The dried anchovy contains 13 kinds of saturated fatty acids (SFA), 8 kinds of monounsaturated fatty acids (MUFA) and 6 kinds of polyunsaturated fatty acids (PUFA), accounting for 60.0%, 34.35% and 5.83% of the total fatty acids respectively.It contains Na, K, P, Mg, Fe, Zn, A1, Mn, B, Cu, Pb, Sn, Cr and other mineral elements, with a high content of trace elements Fe and Zn.Conclusion Anchovy is a kind of nutritious and delicious fish, which has certain edible and health value.[1]
