Certified species: Scientific name: Engraulis encrasicolus; Common name: Anchovy.
Sourced from wild deep sea fish oil: sardine (Sardina pilchardus) (whole) and/or anchovy (Engraulis encrasicolus) (whole).
Anchovy (Engraulis encrasicolus, L.) is one of the most important commercial species of the Adriatic Sea.
Sourced from wild deep-sea fish oil: Sardina pilchardus (sardine) (whole) and Engraulis encrasicolus (anchovy) (whole).
Sourced from wild deep-sea fish oil: Sardina pilchardus (sardine) (whole) and Engraulis encrasicolus (anchovy) (whole).
Sourced from wild deep sea fish oil: sardine (Sardina pilchardus) (whole) and/or anchovy (Engraulis encrasicolus) (whole).
The fishing area as a possible indicator of the infection by anisakids in anchovies (Engraulis encrasicolus) from southwestern Europe.
The minimum conservation reference size for anchovy (Engraulis encrasicolus) caught in ICES subarea IX and CECAF area 34.1.2 shall be 9 cm.
The study focuses mainly on the European anchovy Engraulis encrasicolus but concerns also the European pilchard Sardina pilchardus and the Atlantic herring Clupea harengus.
In Regulation (EU) 2019/124, the total allowable catch (TAC) for anchovy (Engraulis encrasicolus) in ICES subareas 9 and 10 and in Union waters of CECAF division 34.1.1 was set at zero.
The use of otolith chemistry to determine stock structure of Sardina pilchardus and Engraulis encrasicolus in Tunisian Coasts.
Requêtes fréquentes français :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Requêtes fréquentes anglais :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
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