A coastal schooling fish which commonly enters large estuaries and bays, although sometimes found out to depths of 200m.
Taken using a beach seine, bait or cast net. Anchovies form compact schools and can be detected by the presence of diving birds. Often used as bait by recreational fishers.
Will shed scales and die quickly when taken out of the water so should be chilled rapidly to prevent deterioration.
This species is generally boned, filleted and preserved, packed in either oil or salt. They have many uses as a complex seasoning or flavour component.