The short anchovy (commonly referring to species in the genus *Engraulis*, such as *Engraulis encrasicolus* and *Engraulis ringens*) is a small, schooling pelagic fish found in temperate marine waters, prized for its use in food products like canned anchovies, fish sauce, and as a key component in animal feed and fishmeal. The largest short anchovy fisheries are concentrated along nutrient-rich upwelling zones, with Peru and Chile leading global production—anchovy landings from these countries, particularly the Peruvian anchoveta (*Engraulis ringens*), account for the vast majority of the world’s anchovy catch. Other significant producers include countries bordering the Mediterranean and Black Seas, such as Spain, Turkey, and Italy, where the European anchovy (*Engraulis encrasicolus*) is targeted. The anchovy fishing industry is vital for local economies, supporting both large-scale industrial operations and small-scale artisanal fisheries, though it is closely monitored due to the species’ sensitivity to environmental changes and the risk of overfishing.
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Data from FAO. 2025. Global Capture Production. In: Fisheries and Aquaculture.