Peruvian Anchovy

1. What is it?

Peruvian anchovy (Engraulis Ringens) is a small, fast-growing species that aggregates in large schools near the surface of the water.

2. How was it caught or farmed?

Peruvian Anchovy are caught using purse-seine nets which are set around a school of fish on the surface to mid-water. Once the fish are surrounded, the bottom of the net is closed by a footrope.

The bycatch of some endangered, threatened, and protected species (ETP) is observed in the fishery; there is limited research and no detailed information to assess the scale of the impact. The proportion of mortality due to discarding is expected to be at the level of approximately 10% of total catch, but additional mortality could be produced due to slipping (fish discarded as a result of undesirable catch composition or safety reasons).

The bycatch of endangered, threatened, protected (ETP) or highly vulnerable species occurs in the fishery; the impact on the population level is not known. The proportion of mortality due to discarding is expected to be very low, but additional mortality could be produced due to slipping (fish discarded as a result of undesirable catch composition or safety reasons).

3.Where is it from?

Anchovy are mainly caught along the western coast of South America (FAO 87). Overall, fisheries stock advice and management in the Mediterranean are led by the FAO General Fisheries Commission (GFCM). Also, regarding the EU riparian countries, the Common Fisheries Policy (CFP) applies. Some regulations, such as TAC, discard ban, flexible temporal and spatial closures, are introduced.

Anchovy are mainly caught along the western coast of South America (FAO 87). Overall, fisheries stock advice and management in the Mediterranean are led by the FAO General Fisheries Commission (GFCM). Also, regarding the EU riparian countries, the Common Fisheries Policy (CFP) applies. Basic regulations exist to manage the target stock, but as there is no coordination between Peru and Chile on the management of shared stock.