Anchovy

Engraulis mordax

A small, silvery schooling fish from the California coast, anchovy is prized for its deep, savory “umami” flavor and juicy texture—fantastic fresh, cured, or fried.

anchovy
range
Range

California

fishing
Method of Capture

Seines, Throw Nets and Dip Nets

seasonality
Seasonality

Summertime

size range
Size Range

3 to 4 inches

Sustainability Consideration:

Anchovy populations are considered robust, and because they sit low on the food chain, choosing anchovies is a smart way to “eat down the trophic level” and support a healthier marine ecosystem.

anchovy sustainablity

Flavor & Texture:

Intensely oceanic and umami-rich, with firm, succulent flesh that stays juicy when handled gently.

fried anchovies

Seafood Cooking Tips

Anchovies are versatile and can be used both fresh and preserved:

  • Serve raw – As crudo with citrus, olive oil, and herbs.
  • Salt and cure – For classic marinated fillets or “boquerones.”
  • Fry – Lightly dust and fry whole for a crisp, snackable bite.
  • Bake or roast – Use on flatbreads, pizzas, or roasted vegetable dishes.
  • Pickle – Preserve in a vinegary brine for salads, tapas, or garnish.


Want This On Your Menu or Table?

For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.