Anchovies as food Anchovies as food Anchovies are a family (Engraulidae) of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish. They are small, green fish with blue reflections due to a silver longitudinal stripe that runs from the base of the caudal fin. They range from to in adult length, and the body shape is variable with more slender fish in northern populations. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature,
Indo-Pacific blue marlin suggest, although the two groups are isolated from each other, they are both the same species, with the only genetic exchange occurring when Indo-Pacific blue marlin migrate to and contribute genes to the Atlantic population. A separate study by V. P. Buonaccorsi, J. R. Mcdowell, and Graves indicated that both Indo-Pacific and Atlantic show "striking phylogeographic partitioning" of mitochondrial and microsatellite loci. Some authorities still consider them both distinct. This species can be found throughout the tropical and sub-tropical waters of the Pacific Ocean and Indian Oceans. Warm currents such as the Agulhas Current in the western Indian Ocean have