Redescription of Anchoviella cayennensis (Puyo, 1945) (Clupeiformes: Engraulidae), with the synonymization of Anchoviella sanfranciscana Barbosa, Gomes da Silva, da Rocha Araújo & Carvalho, 2017 and remarks on Anchoviella perfasciata (Poey, 1860).

Anchoviella cayennensis (Puyo, 1945) is a relatively small-sized, coastal and estuarine western Atlantic species of anchovy distributed from Suriname to southeastern Brazil. The species is morphologically similar to Anchoviella perfasciata (Poey, 1860) from the Central and western North Atlantic, and it has been suggested in the literature that both are actually synonyms. The recently described Anchoviella sanfranciscana (Barbosa et al., 2017) was reported as endemic to the estuary of the São Francisco River, northeastern Brazil. Most characters proposed as diagnostic for A. sanfranciscana in the description are, however, similar to the ones reported for A. cayennensis and A. perfasciata. To determine the complex taxonomic scenario involving the three species, 24 morphometric and 13 meristic characters of 171 specimens tentatively identified as A. perfasciata (including the holotype) and A. cayennensis from the Central and South Atlantic in addition to the holotype and 19 paratypes of A. sanfranciscana (total: 191 specimens) were analysed. The PCAs of morphometric characters indicate the existence of two groups, which are recognized as A. perfasciata and A. cayennensis, with A. sanfranciscana proposed as a junior synonym of the later. Further evidence from gill arch dentition also indicates that A. perfasciata and A. cayennensis are distinct valid species. A redescription of A. cayennensis is presented, with a neotype proposed for the species. Confirmation of the identity of specimens attributed to A. cayennensis indicates that its southern limit of distribution is in the Rio de Janeiro State, southeastern Brazil. An updated taxonomic key for the estuarine and coastal Atlantic species of Anchoviella is also presented.

A new species of Anchoviella (Clupeiformes: Engraulidae) from the western Amazon River in Peru, with comments on congeners in the Peruvian Amazon River.

Anchoviella hernanni sp. nov. is described from the upper Amazon River basin, in tributaries of the Marañon, Ucayali and Madre de Dios river drainages that drain the Peruvian Andes. The new taxon can be distinguished from all congeners except Anchoviella jamesi, Anchoviella manamensis and Anchoviella perezi, by having 12-15 gill rakers in the lower branch of the first gill arch (v·16-35) and from those species by the distance between verticals through the posterior margin of the orbit to the posterior margin of the upper jaw 9·5-14·8% head length; LH (v. up to 6·0% LH ). An updated identification key of all freshwater species of Anchoviella and morphological comparisons between all species of the genus occurring in Peru are provided.

Waste management under a life cycle approach as a tool for a circular economy in the canned anchovy industry.

The anchovy canning industry has high importance in the Cantabria Region (North Spain) from economic, social and touristic points of view. The Cantabrian canned anchovy is world-renowned owing to its handmade and traditional manufacture. The canning process generates huge amounts of several food wastes, whose suitable management can contribute to benefits for both the environment and the economy, closing the loop of the product life cycle. Life cycle assessment methodology was used in this work to assess the environmental performance of two waste management alternatives: Head and spine valorisation to produce fishmeal and fish oil; and anchovy meat valorisation to produce anchovy paste. Fuel oil production has been a hotspot of the valorisation of heads and spines, so several improvements should be applied. With respect to anchovy meat valorisation, the production of polypropylene and glass for packaging was the least environmentally friendly aspect of the process. Furthermore, the environmental characterisation of anchovy waste valorisation was compared with incineration and landfilling alternatives. In both cases, the valorisation management options were the best owing to the avoided burdens associated with the processes. Therefore, it is possible to contribute to the circular economy in the Cantabrian canned anchovy industry.

Phthalate migration potential in vacuum-packed fish.

Phthalates or phthalate esters (PAEs) have become a serious concern due to their toxicity and risks of migration from contact materials to food matrices and the environment. The aim of this study is to monitor the possible migration potential of PAEs in pelagic fish stored in vacuum packaging depending on the storage time and to determine the polyethylene polymers. In order to achieve this goal, sea bass (Dicentrarchus labrax) and anchovy fish (Engraulis encrasicolus) were randomly packaged in vacuum bags and then stored for 90 days. Phthalate content was determined by GC/MS technique in the muscle tissue of each fish species at certain periods (0, 30, and 90 days) of storage, and on the first day in the packaging material and fish meat. As a result of the analysis performed in µ-Raman spectroscopy, no microplastics were detected in both fish species' meats. FTIR spectroscopy results of the packaging material determined nylon in the chemical content of the packaging material before processing. It has been determined that the chemical composition of the packaging used in the vacuum packaging process is affected by the temperature, depending on the storage period, and different polymer types are formed in the processed package material. It was determined that the dominant PAE homologues were Di-n-pentyl phthalate (DPENP) in both fish meat and Di-(2-ethylhexyl)-phthalate (DEHP) in the package. However, during storage, Dibutylphthalate (DBP) became dominant in anchovies and DPENP became dominant in sea bass, differing according to fish species and storage time.

Molecular docking and in vitro analysis of peptides from Stolephorus indicus with ACE2.

Peptides from Stolephorus indicus (Anchovies) meat lysate were generated using a Bacillus subtilis cysteine protease. The peptides were generated by enzyme hydrolysis after which the hydrolysate containing peptides were analysed by LC-MS/MS. Computer aided analysis of peptides using CASTp server and GOLD software show four peptides having ACE2 inhibitory activity. Further, peptides 1 (8 amino acids), 2 (8 amino acid), 5 (9 amino acids) and 11 (12 amino acids) showed good docking features for binding to ACE2 enzyme active sites, mainly by hydrogen bonding. Peptide 1 (8 amino acids-octa-peptide) having the highest docking score was tested in vitro for ACE2 binding and showed up to 40 % inhibition of ACE2 activity at a concentration of 10mM. Hence, this octa-peptide has a potential role in applications involving ACE2 inhibition thereby leading to the prevention of binding of spike glycoprotein to ACE2 receptor.

Occurrence of potential plastic microfibers in mussels and anchovies sold for human consumption: Preliminary results.

There is a global concern over the impact of microplastics on marine species and trophic webs. Microfibers commonly represent the greater portion of microplastics in the aquatic environment, but little is known about fiber uptake and accumulation by marine biota. The aim of the study was to investigate the potential plastic microfiber contamination in mussels (Mytilus galloprovincialis) and anchovies (Engraulis encrasicolus) from the Tyrrhenian Sea sold for human consumption. Anthropogenic debris was extracted from the digestive tracts of fish and the whole shellfish using a 10% KOH solution and quantified under a light microscope. The preliminary results showed the occurrence of potential plastic and natural microfibers in 73% of the samples. On average mussels contained 1.33 microfibers/g w.w. and 7.66 items/individual, while anchovies contained 9.06 microfibers/individual. Considering that mussels are consumed as a whole, and small pelagic fish, as anchovy, may be eaten without removing the gastrointestinal tract, microfiber contamination may lead to human exposure. More research is required to adequately assess the risk that microplastics, including microfibers, may pose for food safety and human health.

Anchovy powder enrichment in brown rice-based instant cereal: a process optimization study using Response Surface Methodology (RSM).

There is a need for expanding the utilization of small fish as they constitute an undervalued and important source of protein and micronutrients in many developing countries suffering from micronutrient deficiencies. One way to increase consumption and health benefits is to add nutrient-rich fish meal into staple food ingredients. In this study, Response Surface Methodology (RSM) was applied to optimize the processing of an instant rice-based cereal enriched with anchovy powder. The Box-Behnken design was used to study the effect of principal processing variables (drying temperature, drum rotation speed, and slurry solids concentration) on product water activity, color, bulk density, and water solubility index. Viscosity, consistency, and cohesiveness of the reconstitute cereal were also evaluated. Empirical models were developed to describe the relationship between independent and dependent variables and showed regression coefficients (R 2) ranging between 71% and 98%. Higher drying temperatures resulted in reduced water activity, darker product color, and lower consistency. While drum speed influenced (p < .05) product color and water-binding capacity, bulk density, and consistency of the reconstituted product was associated with slurry solids concentration. Optimal processing conditions obtained from the study were temperature of 130°C, drum speed of 9.3 rpm, and solids concentration of 20.5%. These conditions would be useful in the production of brown rice-based instant cereal enriched with anchovy powder with desired quality properties.

Measurement of the total purine contents and free nucleosides, nucleotides, and purine bases composition in Japanese anchovies (Engraulis japonicus) using high-performance liquid chromatography with UV detection.

Dietary purine restrictions are recommended for patients with hyperuricemia and gout. While measuring the purine contents of various foods in our laboratory using high-performance liquid chromatography (HPLC), we observed and reported changes in purine composition. In this study, we measured the total purine content and free purine of raw anchovies as well as after fermentation, using two methods by HPLC. Method 1 involved acid hydrolysis of all purines, such as nucleic acids and nucleotides, to form four corresponding purine bases. Method 2, which is a non-hydrolysis method, is used to measure the amount of free purines (nucleotide, nucleoside, purine base). As a result of method 1, after fermentation, adenine-related and hypoxanthine-related purines and the total purine levels decreased significantly. Regardless of being raw or fermented, each anchovy contained mainly hypoxanthine- and guanine-related purines. Among the hypoxanthine-related purines, the results of method 2 revealed that the raw anchovies contained a lot of inosine monophosphate (IMP), while after fermentation contained more inosine. In guanine-related and adenine-related purines, those nucleotides decreased by fermentation and nucleosides and bases increased. Measurements of free purines revealed that those reductions after fermentation observed in method 1 were derived from decreased nucleotides. These results indicate that purines are affected by the fermentation bacteria and period.

Anisakis spp. Larvae in Deboned, in-Oil Fillets Made of Anchovies (Engraulis encrasicolus) and Sardines (Sardina pilchardus) Sold in EU Retailers.

Sardina pilchardus and Engraulis encrasicolus are considered the principal target species for commercial fishing in Europe and are widely consumed as semipreserved products. Although they are considered shelf-stable products, if treatment is not correctly applied, their consumption may represent a public health risk in regard to anisakiasis and allergic reactions. Little is known about the prevalence of Anisakis spp. in ripened products. This study aimed to evaluate the presence of Anisakis spp. larvae in deboned, in-oil anchovy and sardine fillets marketed in the EU to assess the influence of processing techniques on the prevalence of larvae. Ninety semipreserved anchovy and sardine products deriving from the Mediterranean Sea or Atlantic Ocean were collected from different EU retailers and examined using chloropeptic digestion to evaluate the presence of larvae and identify them. Thirty nonviable Anisakid larvae-A. pegreffii (30%) and A. simplex (70%)-were found. The frequency of larvae was higher in anchovies (28.8%). The low frequency of parasites found proved that processing technologies can influence the presence of larvae in final products, but it is important that visual inspection is performed only by trained people. The sources of raw materials should be considered in the production flow chart.

A new species of Stolephorus (Clupeiformes: Engraulidae) from the Bay of Bengal, India.

A new fish species, Stolephorus tamilensis sp. nov., is described from the East coast of India. The major distinguishing characters are 5-6 small needle-like pre-pelvic scutes on belly; maxilla tip pointed, reaching to border of operculum, concave and indented in the preoperculum; 25-28 gill rakers on lower lobe of the first branchial arch; dorsal fin without spine; 17-19 anal-fin rays. Moreover, S. tamilensis sp. nov. present higher average genetic divergence values at mitochondrial cytochrome c oxidase subunit I and 16S rDNA loci in comparison with congeners. Also, nucleotide diagnostic characters exclusive to S. tamilensis are identified. Neighbor-joining analysis revealed close relation between S. tamilensis  and S. andhraensis.

Multigene barcoding and phylogeny of selected Engraulidae species.

Anchovies (Engraulidae) are one of the ecologically important groups and often difficult to identify due to their small size and overlapping morphological characters. In the present study, reference DNA barcodes were generated for 82 individuals representing 13 species of Engraulidae family using mitochondrial Cytochrome c oxidase subunit I (COI) and 16S rRNA genes. The average genetic distance value of COI gene for conspecific, congeneric and confamilial is 0.25, 20.45 and 22.28%, respectively. Mitochondrial 16S rRNA showed an average divergence value of 0.60, 10.28 and 14.37% for within species, between species and within families, respectively. Comparison of the present study reference barcodes with the reported sequences revealed high frequency of misidentification of species and possible occurrence of cryptic species in this family. Phylogenetic tree reconstructed using different methodologies revealed monophyletic nature of genus Stolephorus and the evolutionary relationship within genus Stolephorus is defined as ([S. insularis: S. tamilensis] S. dubiosus (S. waitei [S. commersonnii: S. indicus])).

Sequence and phylogenetic analysis of the mitochondrial genome for the Northern Anchovy, Engraulis mordax (Engraulidae: Clupeiformes).

The northern anchovy, Engraulis mordax, is a small planktivorous fish from the northeastern Pacific Ocean that is an important forage for fishes, birds, and marine mammals, and is also the target of a commercial fishery. Here, we assembled a complete 16,664 bp genome for the E. mordax mitochondrion, which encodes for 12S and 16S rRNAs, 22 tRNAs, 13 protein-coding genes, and a 1016 bp D-loop in the characteristic arrangement of Order Clupeiformes. Phylogenetic analysis confirmed the evolutionary relatedness of E. mordax to other fishes of Family Engraulidae within Order Clupeiformes, but also indicated non-monophyly for the herring family, Clupeidae.

Effects of River Hydrology and Physicochemistry on Anchovy Abundance and Cymothoid Isopod Parasitism.

The flow regime of a river is an important driver of many ecosystem components. However, few studies explore how differences in flow rates and water chemistry can influence communities of parasites and their hosts. Here, we investigate the impact of dissolved oxygen, pH, salinity, water temperature, and river flow on the abundance and prevalence of cymothoid isopod parasitism (Lironeca ovalis) of the Bay Anchovy (Anchoa mitchilli) in the Alafia and Hillsborough rivers of Tampa Bay (Florida). We also explore seasonality by comparing monthly samples preserved throughout 2005-2007. Although both the Alafia and Hillsborough rivers had similar average water temperatures and salinity, and similar wet and dry season cycles, the upstream damming of the Hillsborough River had numerous negative effects on water flow rate, dissolved oxygen content, and acidity. This disruption in water quality corresponded with a lower abundance of anchovy hosts, fewer free-swimming cymothoids, and low prevalence of anchovy parasitism. Anchovies were much more abundant in the Alafia River, but flow negatively affected abundance-a negative effect that could be mitigated by positive changes in water temperature, salinity, and pH. Flow rates also negatively affected free-swimming cymothoid abundance; however, water flow was less important in predicting their parasitism of anchovies. In Alafia, fewer anchovies were parasitized when dissolved oxygen was high and water acidity was low, but more were parasitized during the wet season. These findings corroborate predictions that flow can moderate habitat stability and complexity which, in turn, can impact opportunities for parasitism of host communities.

Anisakis spp. larvae in different kinds of ready to eat products made of anchovies (Engraulis encrasicolus) sold in Italian supermarkets.

In this study the occurrence of visible anisakid larvae in semi-preserved anchovy products sold on the Italian market was investigated. Totally, 107 ready to eat products (33 salted-ripened, 49 in oil and 25 marinated) were sampled. Each sample was digested, then the digested material was observed under natural and UV light. Parasites were counted, collected and microscopically identified to genus level. A representative subset was molecularly identified using the cox2 gene. At least one visible Anisakis sp. larva was found in 54.2% of the total 107 products analysed and totally 1283 dead larvae were collected. Anisakis sp. larvae were found in all the 33 salted products and 1139 (88.8%) larvae were collected, with a range of 1-105 parasites per product. Larval density per gram was 0.13. Anisakis sp. larvae were found in 49.0% of the products in oil and 143 (11.1%) larvae were isolated, with a range of 0-28 and a density of 0.03. Only 1 larva was found in the 25 marinated products (4.0%, density 0.00). A highly significant difference between all the product categories in respect of number of larvae per product, frequency of products contaminated by at least one larva and larval density per gram was found. Within the subset of larvae molecularly analysed (n=122), 92 (75.4%) were identified as A. pegreffii and 30 (24.6%) as A. simplex. This study showed that semi-preserved anchovy products heavily contaminated with Anisakis spp. larvae reach the market. Beyond the negligible risk for anisakidosis, the presence of dead visible parasites may cause immediate rejection in consumers. In addition, the potential risk related to allergic reactions in sensitized individuals needs to be further assessed. In order to avoid commercialization of obviously contaminated products, fresh anchovies' batches intended for the production of such products should be accurately selected by the processing industry applying inspection methods.

Survey of Anisakis sp. and Hysterothylacium sp. in sardines and anchovies from the North Adriatic Sea.

The occurrence of larval Anisakidae and Raphidascarididae in anchovies and sardines from the North Adriatic Sea has been estimated. Anisakis pegreffii and Hysterothylacium aduncum were reported, with low prevalence values. In brief, a total amount of 7650 fish specimens collected between September 2011 and 2012 were analysed using three different inspection analyses: a visual inspection of the coelomic cavity, an examination of the viscera exploiting the positive hydro-tropism of the larvae (modified Baermann technique) and enzymatic digestion of muscular tissue pools. Low level of infestation was reported for Anisakis sp. in both in anchovies and sardines, while higher values were reported for Hysterothylacium sp. Subsamples of nematodes collected were characterized at species level using the molecular diagnostic key based on ITS nuclear ribosomal region, and A. pegreffii and H. aduncum were identified. The low prevalence of Anisakis sp. in sardines and anchovies from the North Adriatic Sea could be related to the peculiar distribution of cetaceans and carnivorous zooplankton in the investigated region and could be used as a potential tag to define oily fishes from this specific fishing area as at low-risk for anisakiasis.

Anisakis, just think about it in an emergency!

A few years ago, Anisakis infection was almost unknown. Since the first observation in the Netherlands in 1960, several cases of gastrointestinal infections due to a zoonosis sustained by this nematode have been described in countries in which the consumption of raw or uncooked fish (e.g., marinated or salted) is common. Japan alone accounts for 90% of all cases of anisakiasis described in the literature because of the widespread use of raw fish in traditional Japanese cuisine, with sushi and sashimi. Nonetheless, other cases have been reported in Europe, North and South America, and Asia. In Italy, this zoonosis is rare and mostly transmitted by the ingestion of marinated anchovies in coastal areas, or fashion foods (sushi, sashimi, etc.) in inland areas. Once eaten, this parasite can cause an acute form of disease characterized by severe abdominal pain, and for this reason many patients receive the final diagnosis only on obtaining the surgical specimen. Since conservative medical treatment for acute anisakiasis relies on endoscopic removal of the nematode from the gastrointestinal wall if performed within 12h from the ingestion of contaminated fish, it should be compulsory to consider this parasitosis in the accident and emergency department. Here we describe two cases of infection by Anisakis simplex due to ingestion of marinated anchovies in a coastal area of the Tyrrhenian Sea and discuss the types and varieties of Anisakis infection in humans.

A new species of Anchoviella Fowler, 1911 (Clupeiformes: Engraulidae) from the Amazon basin, Brazil

Anchoviella juruasanga is described from the drainages of rios Negro, Madeira, Tapajós, Trombetas, Tocantins, and Jari, in the Amazon basin, Brazil. The new species is distinguished from its congeners by having a short upper jaw, with its posterior tip extending between the verticals through anterior and posterior margins of the pupil (vs. posterior tip of upper jaw extending beyond the vertical through posterior margin of the pupil). Anchoviella juruasanga is also distinct from other strictly freshwater Amazonian species of the genus by the distance from tip of snout to posterior end of upper jaw between 8 and 11% in standard length (vs. 14% or more in A. alleni, A. carrikeri, A. guianensis, and A. jamesi). The anal-fin origin slightly posterior to or at the vertical through the base of the last dorsal-fin ray further distinguishes the new species from A. alleni (anal-fin origin posterior to the vertical through the last anal-fin ray by at least 14% of head length) and A. jamesi (anal-fin origin anterior to the vertical through the last anal-fin ray). An identification key for the Amazonian species of Anchoviella, including marine and estuarine species known to occur in the lower portion of the basin, is presented.

Anchoviella juruasanga é descrita das drenagens dos rios Negro, Madeira, Tapajós, Trombetas, Tocantins e Jari, na bacia Amazônica, Brasil. A nova espécie distingue-se de suas congêneres pela presença da maxila superior curta, com sua extremidade posterior estendendo-se entre as verticais que passam pelas margens anterior e posterior da pupila (vs. extremidade posterior da maxila superior estendendo-se além da vertical que passa pela margem posterior da pupila). Anchoviella juruasanga também distingue-se das demais espécies Amazônicas estritamente dulcícolas do gênero pela distância da ponta do focinho à extremidade posterior da maxila superior entre 8 e 11% do comprimento padrão (vs. 14% ou mais em A. alleni, A. carrikeri, A. guianensis e A. jamesi). A origem da nadadeira anal em uma região ligeiramente posterior ou na vertical que passa pela base do último raio da nadadeira dorsal também distingue a nova espécie de A. alleni (origem da nadadeira anal posterior à vertical que passa pelo último raio da nadadeira anal por no máximo 14% do comprimento da cabeça) e A. jamesi (origem da nadadeira anal anterior à vertical que passa pelo ultimo raio da nadadeira anal). É apresentada uma chave de identificação para as espécies Amazônicas de Anchoviella, incluindo espécies marinhas e estuarinas conhecidas por ocorrer nas porções baixas da bacia.

Histidine, Lysine and Ornithine Decarboxylase Bacteria in Spanish Salted Semi-preserved Anchovies.

We have studied the histidine decarboxylase activity in 118 strains of bacteria isolated from commercial samples of Spanish semi-preserved anchovies. The lysine and ornithine qualitative decarboxylase activity was also studied. The microorganism that presented the highest histamine activity was Morganella morganii , with 2123.26 ± 414.00 ppm of histamine after 24 h of incubation at 37°C. Two strains of Bacillus spp. and a strain of Staphylococcus xylosus were isolated with the capacity to form 10.54 and 110.00 ppm of histamine, respectively. However, the histidine decarboxylase activity of Bacillus spp. is not likely to be significant to human health. The microbic species with capacity to form histamine and those with capacity to form other biogenic amines were similar. Therefore, the prevention of the proliferation of microorganisms able to form histamine would also mean avoiding amine accumulation that leads to histamine food poisoning. The Niven medium was an efficient test to valutate the histamine production of isolated strains after an incubation of 24 h at 37°C and using a backwards technique for quantification and detecting the false positives. This incubation time should be longer (48 h) when Bacillus is detected, with the finality to eliminate false negatives on the initial screening. The application of the enzymic technique for histamine quantification was excellent. In our research, we have observed that the number of microorganisms is an important factor in the accumulation of histamine, but other factors exist which also influence such accumulation, probably depending on the kind of enzyme decarboxylase.

Spawning season, recruitment and early life distribution of Anchoa tricolor (Spix and Agassiz, 1829) in a tropical bay in southeastern Brazil / Período de reprodução, recrutamento e distribuição de jovens de Anchoa tricolor (Spix and Agassiz, 1829) em uma baía tropical do sudeste do Brasil

The pattern of the use of the Sepetiba Bay, a semi-closed 450 km² area in southeastern Brazil, by Anchoa tricolor was investigated to assess spawning period, recruitment and to detect spatial-temporal patterns of this major fishery resource. Fishes were sampled by seine nets, from spring, 1998 to winter, 1999 and by beach seine, from spring, 1998 to winter, 2000. Reproductive season, measured in terms of GSI, gonad development and appearance of recruits, indicate that reproduction occurs from August to March, when they reach the best condition. Recruitment peaks in winter/spring at sandy beaches where they stay until late summer, moving toward deeper bay areas during autumn. After that, they join adults and perform movements between the bay and the adjacent continental shelf to reproduce.

O padrão de uso da Baía de Sepetiba, uma área semifechada no Sudeste do Brasil, por Anchoa tricolor foi estudado visando determinar o período reprodutivo, recrutamento e detectar padrões de distribuição espacial e temporal. As amostras foram realizadas por rede de cerco, entre a primavera de 1998 e o inverno de 1999, e por arrasto de praia, da primavera de 1998 ao inverno de 2000. O período reprodutivo, estimado com base no índice gonadossomático, desenvolvimento gonadal e aparecimento de recrutas, ocorre de agosto a março, quando é atingida a melhor condição dos adultos. O recrutamento ocorre principalmente no inverno/primavera nas praias arenosas onde eles permanecem até fins do verão, movendo-se para áreas mais fundas da baia durante o outono. Depois disto eles se juntam aos adultos e fazem movimentos entre a baia e a plataforma costeira adjacente para reproduzir.

Spawning season, recruitment and early life distribution of Anchoa tricolor (Spix and Agassiz, 1829) in a tropical bay in southeastern Brazil

The pattern of the use of the Sepetiba Bay, a semi-closed 450 km² area in southeastern Brazil, by Anchoa tricolor was investigated to assess spawning period, recruitment and to detect spatial-temporal patterns of this major fishery resource. Fishes were sampled by seine nets, from spring, 1998 to winter, 1999 and by beach seine, from spring, 1998 to winter, 2000. Reproductive season, measured in terms of GSI, gonad development and appearance of recruits, indicate that reproduction occurs from August to March, when they reach the best condition. Recruitment peaks in winter/spring at sandy beaches where they stay until late summer, moving toward deeper bay areas during autumn. After that, they join adults and perform movements between the bay and the adjacent continental shelf to reproduce.

O padrão de uso da Baía de Sepetiba, uma área semifechada no Sudeste do Brasil, por Anchoa tricolor foi estudado visando determinar o período reprodutivo, recrutamento e detectar padrões de distribuição espacial e temporal. As amostras foram realizadas por rede de cerco, entre a primavera de 1998 e o inverno de 1999, e por arrasto de praia, da primavera de 1998 ao inverno de 2000. O período reprodutivo, estimado com base no índice gonadossomático, desenvolvimento gonadal e aparecimento de recrutas, ocorre de agosto a março, quando é atingida a melhor condição dos adultos. O recrutamento ocorre principalmente no inverno/primavera nas praias arenosas onde eles permanecem até fins do verão, movendo-se para áreas mais fundas da baia durante o outono. Depois disto eles se juntam aos adultos e fazem movimentos entre a baia e a plataforma costeira adjacente para reproduzir.