During the night anchovies were observed in the deep offshore oceanic and intermediate slope zones off the Baja California coast, Mexico, in high abundance. Anchovies moved towards the shallow inshore neritic zone in low ...

The effect of gamma irradiation (0, 2, 3 and 4. kGy) on vacuum-packed marinated anchovy fillets was analyzed for their texture, color, lipid oxidation and sensory acceptability after 10 months under refrigeration. Marinated ...

Peru supports one of the world’s largest single-species fisheries based on the Peruvian anchovy (Engraulis ringens L. Jenyns, 1842), and bycatch of the scyphomedusa Chrysaora plocamia (Lesson, 1832) affects this fishery. ...

The Humboldt Current System (HCS) has the highest production of forage fish in the world, although it is highly variable and the future of the primary component, anchovy, is uncertain in the context of global warming. ...

Using numerical simulations of the mixed common sardine and anchovy fishery of central-southern Chile, this article studies the effects of the distribution of administrative costs between the government and the fishing ...

In the southwestern Atlantic Shelf, in northern Patagonia, the coastal-inner shelf area of El Rincón (38°-41°S) is relevant due to retention processes and the occurrence of a mid-shelf front (MSF), which provide favorable ...

In this study, the identification and characterization of Lactobacillus previously isolated from fresh anchovies (Engraulis anchoita) are investigated. 16S rDNA partial sequencing assigned all the isolates to belong to the ...

Salted and ripened fish foods are susceptible to cause histamine poisoning. The present study focuses on microbial histamine degradation from high salted fermented fishery products to deepen our understanding about this ...