Anchovies
Anchovies, small oily fish, are increasingly important in UK/Irish seafood, primarily imported but with growing interest in local catches, particularly in the English Channel and Celtic Sea.
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Seasonality
Peak season for European anchovies is typically May to September. Sourcing from the Mediterranean is year-round, with specific local quotas influencing availability.
Sustainability
Stock health varies by region; some Mediterranean stocks are healthy, others are overfished. Buyers should seek MSC-certified or responsibly managed sources to ensure sustainability.
Culinary Uses
Highly prized for their intense flavour, anchovies are used in sauces, pizzas, salads, and as a savoury condiment. Popular in cured, salted, and oil-packed forms.
UK & Ireland Industry
The UK and Ireland primarily import processed anchovy products. Growing interest in local fisheries could see increased landings in southern UK ports.