It constitutes about two-thirds of our total fish catch. It is easily distinguished from its close relative, Sardine, with its mouth that slides behind its eyes and its curved nose. The silverfish is also a relative of the anchovy. They average 12 cm in length and grow up to a maximum of 18-20 cm and travel in very large flocks.
Black Sea Anchovy is divided into Azov and Black Sea. The nose of the Azov anchovy is blunt. They descend south to our central and eastern Black Sea Region to breed and winter in the Azov Sea; At the end of April, they migrate to the north. The Black Sea anchovy breeds in the northwestern Black Sea and migrates to the Thrace coast and Marmara from November to February to overwinter. It goes to the Black Sea to spawn in April. There is also a smaller and non-migratory type of anchovy that only grows in Marmara, called the Marmara anchovy. The same species is also found in the North Aegean. The back color of this anchovy is lighter. Anchovy is the main food and main protein source of our Black Sea region.
Due to its low price, it is consumed by a wide audience. Almost all kinds of dishes are made from anchovy. Such as grilling, oven, paper kebab, steaming, stewing, stew. Although it is a black-fleshed fish, it is extremely suitable for steaming. Since it is oil-free in summer, pan or steaming should be preferred instead of grilling. Anchovies caught in winter are salted and stored. This is called anchovi. It is also used in the production of fish oil and fish meal.