Japanese anchovy (Engraulis japonicus)

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Other names: Japanese anchovy, Japanese anchovy, Katakuchi-iwashi

The Japanese anchovy (Engraulis japonicus) is a small species of pelagic fish belonging to the family Engraulididae, better known as anchovies. In English, it can be found under the name Japanese anchovy. In its homeland, Japan, it is known as Katakuchi-iwashi. This species is widespread in the Pacific Ocean, particularly in the area around Japan, Korea and China, where it is an important part of the fishing industry.

Japanese anchovy is an excellent source of protein and is used in a wide range of products due to its high nutritional value. It is often eaten raw, grilled or fried, but it is also used to make dashi fish stock, which is one of the key elements of Japanese cuisine. The fish is also found in an important Japanese product called tsukudani, which is a small fish cooked in soy sauce and lightly sweetened. Japanese anchovy is also a key ingredient in the Korean fermented dish myeolchijeot, which is similar to fish paste. In addition, it is also used to make fish oil and fish meal, which are particularly valued in the food and livestock industries. However, due to its importance to the fishing industry, the Japanese anchovy also faces problems with overfishing, which can threaten its population.