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.

Availability	Year-round.
Source	Wild-caught off Washington, Oregon, and California.
Taste	Canned or salted anchovies have a pronounced, salty tang, and fresh anchovies have a rich but subtle taste and a soft texture.
Texture	Unprocessed anchovies have soft flesh but canned meat is firm.
Color	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.