CalCOFI Reports, Vol. 11, 1967 - California Cooperative Oceanic ...

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PRESENT STATE OF THE INVESTIGATIONS ON THE ARGENTINE ANCHOVYENGRAULIS ANCHOITA (HUBBS, MARINI)JANINA DZ. DE CIECHOMSKIInstituto de Biologia MarinaCasilla de Correo 175, Mar del Plata, Argentina1NTRODUCTIONThe present economic structure and the populationgrowth in Argentina render more manifest every daythe necessity for paying increased attention to problemsconcerning sea fisheries in this country. Theimportance of the Argentine sea, with its abundantfishery resources, as a source for obtaining basic proteinshas become increasingly evident, and thereforethe need for studying the marine environment andits resources becomes a very necessary task.As one would naturally assume, priority is givento those marine organisms whose economic importanceis greatest. Among these species of economic interestis the anchovy (anchoita).Research on the anchovy, up to 1960, the date onwhich the “Instituto de Biologia Marina” of Mar delPlata was created, was in a preliminary stage, withsome few papers on the subject that, although quitevaluable, were rather scattered. From that date onthese studies were intensified, and became a long termproject. Despite the existence of several obstacles ofvarious kinds, e.g. the lack of a sea research ship forfield work and exploratory fishing, financial problems,etc., the research done on the anchovy to date constitutesa considerable progress towards a basic knowledgeof this species.The aim of the present work is to compile the availabledata on the Argentine anchovy which refers tofishery, general biology, and its economic importanceto Argentina.FISHERYThe fishery exploitation of the anchovy reflects theoverall picture of fisheries in Argentina. It is typicallyof little intensity, has low efficiency per unit effort,is limited to a short seasonal period, and is associatedwith an underdeveloped canning industry, which isconcentrated in a single port (Angelescu, 1963).The anchovy together with the mackerel (caballa),both of which are of great economic importance, formthe basis of the coastal fishery production.Coastal fishery is understood herein to be thatwherein natural resources in the proximities of thecoast are exploited with low tonnage boats (3-30tons), having operational range of 1 to 6 days, andwithout refrigeration facilities (Figure 1). The predominanttype of vessel for coastal fishing is a smallboat without any cabin, manned by a skipper and acrew from 4 to 10 sailors. In the fishing of the anchovy,pairs of boats generally work in association. Inmost cases the fishing is done within a radius of from2 to 30 miles from the port. The boats leave at dawnand return to port from noon up to the early hours ofthe night.The fishing craft used for the anchovy is a type ofroundhaul net.The figures given below illustrate and emphasizethe importance of the anchovy in the Argentinefisheries. These figures refer to the last available datafor the year 1963 given by the (‘Direction General dePesca y Conservacion de la Fauna”. (General Directoryof Fisheries and Wild Life Conservation) ofArgentina (1963).TABLE 1PRODUCTION OF COASTAL SEA FISHERY IN METRICTONS FOR 1963MackerelAnchovy(caballa)(anchoita)Scomber ‘OtherEngraulis anchoita japonicus Species Total12,520.4 <strong>11</strong>,585 38,933 53,039.223.670 21.8% 54.6% l0OvoAlthough the large schools of anchovy are scatteredthroughout vast extensions of the sea, the area ofexploitation is quite small, and almost the totality ofthe fishing is done in the area bounded by the parallels37” and 39” S. The principal port, both for thefishing and the industrialization of the anchovy, isMar del Plata, in the Province of Buenos Aires (lat.38” S). In 1963, out of the 12,520.4 tons of the totalcatch of anchovy, <strong>11</strong>,795.6 tons came from the Mardel Plata area.The fishing for anchovy is a seasonal activity dependingupon the migrations performed by this speciesbetween the coastal region and the open sea. Thecatches of anchovy are obtained mainly in the monthsof September, October and November. The greatestpeak appears in October. In 1963, 88.6% of the totalcatch for the anchovy was obtained during these 3months. During the anchovy season, the majority ofthe coastal boats work on anchovy fishing.A certain portion of the catch is destined for consumptionas fresh fish, but the greatest part is industrialized.For this reason the fishing of the anchovyis mainly regulated by a pro rata system. The canningindustry communicates its needs to the center whichgroups the skippers of coastal fishery boats, and theydistribute the requested amount according to thenumber of boats serving the factories.It is to be emphasized that the Argentine fishingindustry concentrates mainly on the elaboration ofproducts from the mackerel and the anchovy. There
REPORTS VOLUME SI, 1 JULY 1963 TO 30 JUSE 19GG 39FIGURE 1.Typical coastal boats, Port of Mar del Plata.are many different processes for the anchovy, rangingfrom simple salting (similar to herring salting), tosterile canning with oil or sauces.On the other hand, the scales of the anchovy whichbecome detached very easily from the body and accumulateabundantly on the sides of the boats duringfishing, have proved to be valuable material for themanufacture of cosmetics and ornamental objects.During one fishing season, about 15,000 Kg of scalescan be gathered.The possibilities for the exploitation of the anchovyare beyond the present absorption by the canningindustry. It will be possible to expand the presentexploitation by dedicating the anchovy to other industrialends, such as production of oils, flour, etc. aswell as encouraging and aiding its consumption asfresh fish. Also, by expanding the fishing areas, usingbetter fishing equipment and taking appropriate economicmeasures, a much greater advantage could beobtained from this important natural resource.GENERAL BIOLOGYGeneral CharacteristicsThe Argentine anchovy was named as a new species,Engraulis anchoita, in 1935 by Hubbs and Marini(Marini 1935). This latter author was of the opinionthat this species was already included in scientificliterature, but under names which were taxonomicallyinappropriate.The anatomy of Elzgraulis anchoita shows characteristicstypical of the entire genus Engraulis, themembers of which are particularly distinguished bythe large opening of the mouth which is ventrallysituated. The snout is projected anteriorly, forminga slight prominence.The main meristic characteristics of this species,according to Marini (1935) and Fuster de Plaza andBoschi (1958) are as follows: vertebrae 45-45; gillrakers 23-39 and 32-48 ; anal rays 19-25 ; dorsal rays16-19 ; lateral line scales 40-42.This species has a wide geographical distribution,from San Sebastian Island, Brasil (lat. 24" S) in thenorth, to a location near San Jorge Gulf, Argentina,(lat. 42" S) in the south (Figure 2). The verticaldistribution depends upon the location of the thermocline.The anchovy does not reach waters with temperaturesinferior to 9"-10" C, that is, at depths of20-50 m in the open sea (Angelescu, Fuster de Plaza,1962).The data available on this species refer mostly tothe anchovy of the areas of the Province of BuenosAires, which is the fishing region concerned.
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STATE OF CALIFORNIAMARINE RESEARCH
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STATE OF CALIFORNIADEPARTMENT OF FI
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RONALD REAGAXGovcriwr of the Slate
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PART 1REVIEW OF ACTIVITIESJuly 1,19
Page 9 and 10: REPORTS YOLUAIE SI, 1 JULY 1963 TO
Page 11 and 12: REPORTS VOLUNE XI, 1 JULY 1963 TO 3
Page 13 and 14: REPORTS YOLUME SI, 1 JULY 1963 TO 3
Page 15 and 16: REPORTS VOLUME XI, 1 JULY 1963 TO 3
Page 17 and 18: REPORTS vor,uiwIi; SI, 1 JULY 1063
Page 19 and 20: REPORTS TOT2T71\IF: SI, 1 JUJIT 196
Page 21 and 22: IiEPOHTS TOLUME XI, 1 JULY 1963 TO
Page 23 and 24: REVIEW OF THE PELAGIC WET FISHERIES
Page 25 and 26: KEI'OiiTH TOLUJIE SI, 1 JULY 1963 T
Page 29 and 30: PART IISYMPOSIUM ON ANCHOVIES, GENU
Page 31 and 32: OCEANIC ENVIRONMENTS OF THE GENUS E
Page 33 and 34: KEI'OKTS VOLIXI.: SI, 1 JULY 1963 T
Page 41 and 42: ~~~REPORTS VOLUME XI, 1 JULY 1963 T
Page 45 and 46: REPORTS VOLUME SI, 1 JULY 1963 TO 3
Page 47 and 48: 130'E 132' 134' 136' 138' 140' 142-
Page 49 and 50: REPORTS VOLUSIE SI, 1 JULY 1963 TO
Page 57 and 58: KI3I’ORTH VOLUJIE XI, 1 JULY 1963
Page 59: REPORTS VOLUME XI, 1 JULY 1963 TO 3
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Page 67 and 68: REPORTS T’OLUME XI, 1 JULY 1963 T
Page 69 and 70: INFLUENCE OF SOME ENVIRONMENTAL FAC
Page 71 and 72: REPORTS Y‘OLUJIE XI, 1 JULY 1963
Page 75 and 76: ~table shows the values calculated
Page 77 and 78: ateREPORTS T-OLTJIT", SI, 1 JULl 19
Page 79 and 80: REPORTS POLGNE SI, 1 JU LY 1963 TO
Page 81 and 82: REPORTS VOLUXE XI, 1 JULY 1963 TO 3
Page 85 and 86: _________--_____REPORTS VOLUJIE SI,
Page 87 and 88: REPORTS TOLTIJIE SI, 1 JULY 1963 TO
Page 89 and 90: -20/5-0 10-f 5-w 25-0 20-= 15-: 10-
Page 91 and 92: REPORTS VOLUNE SI. 1 JULY 19G3 TO 3
Page 97 and 98: REPORTS VOLURlE SI, 1 JULY 1963 TO
Page 107 and 108: THE PREDATION OF GUANO BIRDS ON THE
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REPORTS VOLUME XI, 1 JULY 1963 TO 3
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FISH E RYThe California anchovy fis
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~~ ::REPORTS VOLUME XI, 1 JULY 1963
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CO-OCCURRENCES OF SARDINE AND ANCHO
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120 CALIFORNIA COOPERATIVE OCEANIC
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CALIFORNIA COOPERATIVE OCEANlC FISH
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126CALIFORNIB COOPERATIVE OCEANIC F
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~~ ~130 CALIFORNIA COOPERATIVE OCEA
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132 CALIF0RhTTIA COOPERATIVE OCEANI
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THE ACCUMULATION OF FISH DEBRIS IN
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PART IllSCIENTIFIC CONTRIBUTIONS
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REPORTS VOLUME SI, 1 JULY 1963 TO 3
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REPORTS VOLU&IE XI, 1 JULY 1963 TO
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SUMMARY OF THERMAL CONDITIONS AND P
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SEASONAL VARIATION OF TEMPERATURE A
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including the semiannual harmonic?
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REPORTS VOiLUME XI, 1 JULY 1983 TO
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170 CALIFORNIA COOPERATIVE OCWIC FI
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172 CALIFORNIA COOPERATIVE OCBANIC
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184CALIFORNIA COOPERATIVE OCEANIC F
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CONTENTSI. Review of Activities Pag
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