European anchovy

The Spanish [purse-seines] fishery in the Bay of Biscay has been MSC-certifiedMSC Certified:
Fisheries that comply with the Marine Stewardship Council assessment criteria and are certified. Fish products with the blue MSC label are caught by sustainable fisheries. since 2015. Anchovy has a fast reproductive capacity and can therefore quickly recover from overfishingOverfishing:
There is so much fish caught that the size of the stock has diminished so far that it can no longer produce a maximum sustainable yield. The size of the fish populations is insufficient to reproduce in the long term. . The anchovy stock in the Bay of Biscay collapsed after a very low recruitment in 2001, which led to a closure of the fishery for 5 years. The stockStock:
The fish of a particular species reproducing in the same area in the same period.  has since been recovering and fishing activities were resumed in 2010.

The fishery with purse seines is selective and a long-term management plan has been made for this anchovy stock.

The stockStock:
The fish of a particular species reproducing in the same area in the same period.  of anchovy has shown large inter annual fluctuations. Currently, the European anchovy stock in the Gulf of Biscay is in good condition.

Anchovy is fished with [purse-seines] and midwaterMidwater otter trawls:
A fishing technique whereby conical nets are dragged through the water column and are kept open by large square 'otter planks'.   otter trawls. Both of these fishing methods do not have any significant negative impacts on the ecosystem, also due to the selectivity of the methods. As anchovy swims in large shoals, the percentage of bycatchBycatch:
Species caught next to species targeted for fishery. By-catches can consist of non-commercial species and species that are too small, and can be kept (this part is sometimes called by-product) or thrown back into the sea (discards).  is quite low.

The anchovy stockStock:
The fish of a particular species reproducing in the same area in the same period.  is managed under EU regulations and is seen as largely effective.

Fish in season 

Fish is in season when the spawning period has ended, as the quality is then at its best.

Anchovy has a fluctuating vulnerability for fishing pressureFishing pressure:
Fishing pressure is a result of the fishing effort/amount of fishing on a stock, which determines the fishing mortality. Fishing mortality is the share of the fish stock that dies annually as a result of fishing. en is currently being overfishedOverfished:
A stock is overfished when the stock size has decreased so far that it can no longer produce a maximum sustainable yield. The size of the fish populations is insufficient to reproduce in the long term. . However, there is a substantial amount of information available for regular stock-assessmentStock assessment:
Based on data about fish catch of fishermen and samples conducted with research vessels, a stock assessment describes the current and former status of a fishery stock. The size of the stock will be measured and a prediction will be made about how the stock will respond to management measures.s.

Both fishing methodes, lamparaLampara nets:
A lampara is a ring net without a closing line. The lampara has a small pocket-shaped pit which is provided on both sides with large wings. These consist of a network with a top line of floats and a weighty downside. After the ship has made a circular motion, the wings are simultaneously lifted on board . nets and [purse-seines], have no significant impact on the ecosystem and protected and threatened species. Due to a lack of information, it is not yet possible to assess the impact of the fishing of anchovy, as this species is a key-species for the ecosystem.

The managementManagement:
The regulations surrounding fisheries and aquaculture that ensure that production is carried out within legal frameworks and that sustainability can be assured. of this species is seen as partially effective. A few countries are putting effort into improving the current management plan.

Fish in season 

Fish is in season when the spawning period has ended, as the quality is then at its best.

There is an overall lack of assessments for this stockStock:
The fish of a particular species reproducing in the same area in the same period.  of anchovy. It is expected that the fishing pressureFishing pressure:
Fishing pressure is a result of the fishing effort/amount of fishing on a stock, which determines the fishing mortality. Fishing mortality is the share of the fish stock that dies annually as a result of fishing. is fairly high. Therefore, it is advised that the fishing pressure decreases in the upcoming years.

Due to a lack of information on the effects of this fishing method on protected and threatened species, such as marine mammals, sea turtles and birds, it is unknown what the effects are. midwaterMidwater otter trawls:
A fishing technique whereby conical nets are dragged through the water column and are kept open by large square 'otter planks'.   otter trawls is a selective fishing methode. As anchovy swims in large shoals, the percentage of bycatchBycatch:
Species caught next to species targeted for fishery. By-catches can consist of non-commercial species and species that are too small, and can be kept (this part is sometimes called by-product) or thrown back into the sea (discards).  is quite low.

The managementManagement:
The regulations surrounding fisheries and aquaculture that ensure that production is carried out within legal frameworks and that sustainability can be assured. for this stock is seen as partially effective. Fisheries are regulated by Moroccan and Mauritanian jurisdiction. The regulations are limited and fishery are not obligated to report estimations of bycatchBycatch:
Species caught next to species targeted for fishery. By-catches can consist of non-commercial species and species that are too small, and can be kept (this part is sometimes called by-product) or thrown back into the sea (discards). .

Fish in season 

Fish is in season when the spawning period has ended, as the quality is then at its best.