Northern Anchovy

Engraulis mordax

Also Known As

Anchovy, North Pacific anchovy, California anchovy

U.S. wild-caught northern anchovies are a smart seafood choice because they are sustainably managed and responsibly harvested under U.S. regulations.





Wild-caught off Washington, Oregon, and California.


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.

Health Benefits

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

Health & Nutrition

Nutrition facts

Serving weight 100 g
Amount per serving
Calories 131
Protein 20.35 g
Fat, total 4.84 g
Saturated fatty acids, total 1.282 g
Carbohydrate 0 g
Sugars, total 0 g
Fiber, total dietary 0 g
Cholesterol 60 mg
Selenium 36.5 mcg
Sodium 104 mg

Seafood Guide