Spain’s European anchovy (Engraulis encrasicolus) season starts in early March, with the first Bay of Biscay catch landed in Cantabria on the north-central coast. This early catch is destined for fresh fish markets prior to larger catches as the season progresses to meet anchovy canners’ demand.
March sees the biggest anchovy catch off of the southern Mediterranean coasts of Málaga and Fuengirola, which record a second high-catch season in November. However, overfishing, pollution, increased coastal activity and water temperatures have dramatically reduced Málaga’s anchovy catch, falling from highs of 10,000 metric tons in previous years to its current 500 metric tons.
Found mainly in the Mediterranean and off the Atlantic coasts of Portugal, Spain and France, anchovy is one of the three most widely consumed oily fish in Spain, along with sardines and mackerel. Due to its large mouth compared to its size, it’s commonly known as “Boquerón,” Spanish for “big mouth.”
Estimating anchovy stocks in 2012, the JUVENA campaign by Spain’s Fisheries Ministry concluded with “a range of extensive juvenile anchovy in the Bay of Biscay well above the previous campaign.” Results allowed the European Union to maintain a total allowable catch (TAC) from 1 July 2011 to 30 June 2012 of 29,700 metric tons. Crucial to its economy, Spain’s share of the 2012 Bay of Biscay TAC is 26,730 metric tons, 90 percent of the total.
Correspondingly, the International Council for the Exploration of the Sea (ICES) categorizes anchovy catch by distinct zones. Its Anchovy Working Group convened in Vigo, north Spain, last year to submit estimate catches in the Bay of Biscay and Atlantic Iberian waters (Zone VIII) from 1 July 2011 to 30 June 2012 at no more than 47,000 metric tons.
ICES also has jurisdiction over European anchovy caught in Zone IX (east and western Portuguese waters), Zone X (Azores grounds, northeast Atlantic south), and EU waters of the Fishery Committee for the Eastern Central Atlantic (Morocco coastal division). These distinguish between analytical TAC (based on mortality, age distribution and reproductive biomass levels) and precautionary TAC (risk reduction principle when scientific information allows it).
Following these classifications, on 17 January 2012 the European Council set an anchovy TAC for EU vessels at 8,360 metric tons (live weight), with Spain allocated 3,998 metric tons (analytical TAC) and Portugal allocated 4,362 metric tons.
Providing an overview of recent anchovy market movements, Cantabria-based Conservas Gonsal said: “The Bay of Biscay fishing ground for Engraulis encrasicolus closed in 2005 and reopened in 2010. Prices have been rising but are currently stable. Sales of final product anchovy fillets in oil fell 10 to 15 percent in 2011 compared to 2010; 2011 sales were the same as 2009 volumes. Prices of final product increased 10 percent during 2009-10 and increased 5 percent in 2010-11.”
At press time, Spain’s central market for Bay of Biscay landings, MercaBilbao, quoted the minimum price for domestic fresh anchovy at EUR 4.95 (USD 6.53) per kilogram, maximum price at EUR 7.72 (USD 10.19) per kilogram and average price at EUR 6.32 (USD 8.34) per kilogram. The minimum imported fresh anchovy price stood at EUR 3.61 (USD 4.76), maximum price at EUR 7.88 (USD 10.40) and average price at EUR 5.23 (USD 6.90) per kilogram.
Spain is the largest importer of anchovy from Peru, some 50 percent of output (salted, not dried, smoked or in brine).
