Sardines and

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Sardines and anchovies in the mediteranean
Bedreag Mihaela and Negrea Ioana a- 9-a F
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Sardines

• Sardines or pilchards are a group of several
  types of small oily fish related to herrings,
  family Clupeidae. Sardines were named after the
  island of Sardinia, where they were once in
  abundance.

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• The terms are not precise, and the usual meanings
  vary by region for instance, to many people a
  "sardine" is a young European pilchard. A
  generalisation is that if the fish is under 4
  inches long (10 cm) it is classed as a sardine,
  and if larger than 4 inches it is classed as a
  pilchard

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Anchovies

• The anchovies are a family (Engraulidae) of
  small, common salt-water fish. The anchovy is a
  small green fish with blue reflections due to a
  silver longitudinal stripe that runs from the
  base of the caudal fin. It is maximum nine inches
  (23 cm) in length and body shape is variable
  with more slender fish in northern populations

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• The snout is blunt with small, sharp teeth in
  both jaws. The mouth is larger than those of
  herrings and silversides, two fish which they
  closely resemble. It eats plankton and fish fry.

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Distribution

• They are found in scattered areas throughout the
  world's oceans, but are concentrated in temperate
  waters, and are rare or absent in very cold or
  very warm seas. It is generally very accepting of
  a wide range of temperatures and salinity

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• Large schools can be found in shallow, brackish
  areas with muddy bottoms, as in estuaries and
  bays. Anchovies are abundant in the
  Mediterranean, and are regularly caught on the
  coasts of Sicily, Italy, France and Spain.

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• The range of the species also extends along the
  Atlantic coast of Europe to the south of Norway.
  Spawning occurs between October and March, but
  not in water colder than 12 C (53.6 F). The
  anchovy appears to spawn at least 100 kilometers
  (62 miles) from the shore, near the surface of
  the water.

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