Indian anchovy

Indian anchovy
Scientific classification
Kingdom:	Animalia
Phylum:	Chordata
Class:	Actinopterygii
Order:	Clupeiformes
Family:	Engraulidae
Genus:	Stolephorus
Species:	S. indicus
Binomial name
Stolephorus indicus (van Hasselt, 1823)
Synonyms
Engraulis indicus van Hasselt, 1823 Anchoviella indica (van Hasselt, 1823) Anchoviella indicus (van Hasselt, 1823) Engraulis indica van Hasselt, 1823 Engraulis russellii Bleeker, 1821 Engraulis albus Swainson, 1839 Engraulis balinensis Bleeker, 1849 Engraulis samaminan Montrouzier, 1857 Anchoviella scitula Fowler, 1911 Stolephorus extensus Jordan & Seale, 1926 Stolephorus insularum Jordan & Seale, 1926 Stolephorus indicus nanus Hardenberg, 1933 Engraulis brownii (non Gmelin, 1789) misapplied Engraulis carpenteriae (non De Vis, 1882) misapplied Stolephorus insularis (non Hardenberg, 1933) misapplied

The Indian anchovy (Stolephorus indicus), also known as Hardenberg's anchovy, is a species of oceanodromous ray-finned fish in the family Engraulidae. It is known as handalla (හැදැල්ලා) in Sri Lanka, where it is widely sold at most markets and supermarkets. It is widely used as a live or dead bait in tuna fishery.

It is called Kapsali in Konkani in Goa.

It is called Verli in konkani in Goa

Stolephorus indicus (larger specimens) with commerson's anchovy (smaller specimens) in a lab

Description[]

It is a small schooling fish found in depth of 20-50m in most of the tropical areas of the Indo-pacific oceans including Madagascar and Mauritius eastward and towards Australia and further east to Samoa in westwards. Maximum length do not exceed 15.5 cm. It has 15 to 17 dorsal soft rays and 18 to 21 anal soft rays. There are 2 to 6 small needle-like scutes on the belly region. Maxilla tip is pointed, reaching front border of pre-operculum. Body is a typical engraulid form with light transparent fleshy brown, and silver stripe down flank. Indian anchovy usually feeds on planktons.^[1]

Drawing

This fish is part of the cuisine of the Indian and Southeast Asian marine regions. It can be crisp-fried, used to make fish-based culinary products like fish sauce or in curries.^[2] In Sri Lanka, this variety of fish is made into a tasty snack by dipping in a batter of flour, then rolled in bread crumbs and deep fried in oil. It is also popular as a ‘white curry’, i.e.a curry made with coconut milk. A spicier variant is made with dry chilli gravy and served with scraped fresh coconut to offset the hotness of the gravy.

See also[]

• List of fish in India
• List of marine bony fishes of South Africa
• Fish of the Red Sea
• List of common commercial fish of Sri Lanka

References[]

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