Northern Anchovy
Engraulis mordax
Photo: Wikimedia Commons / CC License
Frequently Asked Questions About Northern Anchovy
What does a Northern Anchovy look like?
Northern Anchovies are small, slender fish typically 4-6 inches long with a distinctive long snout that overhangs the lower jaw. They have a blue-green metallic back and bright silver sides with a faint lateral stripe. Their large mouth extends well past the eye, which is a key identifying feature that separates them from similar bait fish like smelt.
Where are Northern Anchovies found in Northern California?
Northern Anchovies school in large numbers throughout the NorCal coast, from Bodega Bay north through the Humboldt Bay area. They are pelagic fish found near the surface and in mid-water columns, often concentrated near upwelling zones where cold, nutrient-rich water rises. They tend to move closer to shore in summer and push offshore in winter.
Can you catch anchovies and use them as bait?
Yes, anchovies are one of the most effective bait fish on the Pacific Coast. You can catch them using small sabiki rigs (size 10-12) fished in the water column, or with a cast net where legal. Live anchovies are exceptional bait for halibut, striped bass, lingcod, and salmon. Fresh-dead or salted anchovies also work well for bottom fishing and surf fishing.
What fish eat Northern Anchovies?
Northern Anchovies are a foundational prey species for nearly every predator in NorCal waters. Halibut, striped bass, lingcod, salmon, yellowfin tuna, albacore, rockfish, and sea lions all actively target anchovy schools. When you see birds diving or surface commotion on the water, anchovies are almost always the bait fish being pushed up from below.
Are Northern Anchovies good to eat?
Yes - fresh anchovies are delicious and very different from the strong, salty anchovies you find in a can. Fresh-caught anchovies can be pan-fried, grilled, or marinated. They are high in omega-3 fatty acids, vitamin D, and protein. The canned version requires curing that produces the intense flavor most people associate with anchovies. Fresh off the water, they are mild, rich, and excellent table fare.
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