Bay anchovy (Anchoa mitchilli)

Scientific name: Anchoa mitchilli Valenciennes, 1848

Bay anchovy (Anchoa mitchilli)

The Bay anchovy (Anchoa mitchilli) is a freshwater fish of the family Engraulidae. Native range: Western Atlantic, Casco Bay, Maine south to Florida Keys and westward around the Gulf of Mexico south to Yucat?n; not in the West Indies.

Biology

More commonly found in shallow tidal areas with muddy bottoms and brackish waters, tolerating a wide range of salinities (virtually fresh to fully saline or hypersaline). Found only in spring and summer in the tidal portion of the Ochlockonee River, Florida. Feed mostly on Mysis and copepods, also small fishes, gastropods and isopods. Breed off North Carolina from late April to mid-July, perhaps through to August. Used to some extent to make anchovy paste.

Source: FishBase, licensed CC BY-NC 4.0.

Species facts

Scientific name
Anchoa mitchilli
Family
Engraulidae (Anchovies)
Order
Clupeiformes (Herrings)
Class
Actinopterygii (Ray-finned fishes)
Maximum length
10.0
Common length
6.0
Depth range
1–36 m (3–118 ft)
Environment
Marine; freshwater; brackish; pelagic-neritic; amphidromous; depth range 1 - 36 m
Climate
Subtropical
Distribution
Western Atlantic: Casco Bay, Maine south to Florida Keys and westward around the Gulf of Mexico south to Yucat?n; not in the West Indies.
Conservation status (IUCN)
Not Evaluated
Threat to humans
Harmless
Uses
Fisheries: minor commercial; bait: usually
Resilience
High, minimum population doubling time less than 15 months (K>0.30; tmax=3)

Sources

Taxonomy, distribution and biology data: FishBase (Froese, R. and D. Pauly, eds.), licensed CC BY-NC 4.0.

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