European Anchovy
Anchovies are small, slender fish with a streamlined, silver body and a slightly greenish-blue sheen across the back. They have a pointed snout and a large mouth that extends back beyond their eyes — a distinctive feature compared to similar small fish like sardines.
Anchovies are widely distributed throughout the northeast Atlantic, from southern Norway and the North Sea down to the coasts of Africa. Around the UK, they are found mainly along the south and southwest coasts, particularly during warmer months. They typically inhabit coastal waters and estuaries, forming large, dynamic shoals close to the surface.
Sustainability Rating
Status: Considered a relatively sustainable choice when caught in small-scale, targeted fisheries.
Best Choice: Anchovies fished using purse seines or ring nets by well-managed European fleets.
Avoid: Anchovies caught using methods that lead to high levels of bycatch or from poorly managed stocks. Always check sourcing information when possible.
Culinary Uses
Anchovies are best known for their pungent, savoury flavour, often used to bring depth to sauces, dressings, and marinades.
Fresh anchovies can be grilled, lightly fried, or marinated, offering a milder, more delicate taste than their cured counterparts.
Cured anchovies — packed in salt or oil — are famous for their role in dishes like Caesar salad, pasta sauces, and pizza toppings.
Anchovies form the base of traditional fish sauces and Mediterranean dishes like Bagna Cauda and Pissaladière.
Best Fishing Practices
Purse seining is the preferred method for anchovy fishing, allowing large shoals to be targeted efficiently while reducing damage to habitats.
Small-scale, low-impact fisheries help protect juvenile fish and reduce pressure on associated marine ecosystems.
Fisheries with strong management plans — including seasonal closures and catch limits — help maintain healthy anchovy populations.
Seasonality
Anchovies are most abundant and available in UK waters from late spring through early autumn, roughly May to September.
Cured anchovies are available year-round, but fresh anchovies are a seasonal delicacy when sea temperatures rise.
Anchovies and the UK’s Coastal Cuisine
Once rare in British waters, anchovy populations have been steadily increasing along the south coast, possibly linked to warmer sea temperatures. Sustainable fishing practices and responsible sourcing are key to ensuring that anchovies remain a delicious and plentiful part of Britain’s coastal larder.
On our menu: Yes ✓
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