Anchoa mitchilli, commonly known as the Bay Anchovy, is a small, slender fish species found along the Atlantic coast of North America. This species plays a significant role in the marine ecosystem, serving as a crucial food source for larger fish and other marine animals.
Description & Characteristics
The Bay Anchovy, Anchoa mitchilli, is a relatively small fish, reaching a maximum size of 10.0 cm. Its body is elongated and compressed, with a silvery-grey color. The back is typically darker, while the belly is lighter. This fish has a large mouth with a prominent lower jaw and a pointed snout.
Habitat and Occurrence
Anchoa mitchilli is a highly adaptable species, inhabiting a wide range of coastal environments. It is commonly found in estuaries, bays, and coastal waters, with a depth range of 1.0 to 70.0 meters. This species is particularly abundant in the neritic zone, the area of the ocean that extends from the shoreline to the edge of the continental shelf. The Bay Anchovy’s adaptability allows it to thrive in various marine zones, including the intertidal, subtidal, and epipelagic zones.
Taxonomy
Anchoa mitchilli belongs to the Class: Teleostei, Order: Clupeiformes, and Family: Engraulidae. This classification places it within the group of ray-finned fishes known as the Clupeiformes, which includes other commercially important species like herring and sardines. The Engraulidae family, to which Anchoa mitchilli belongs, comprises the anchovies, a group of small, pelagic fish commonly found in coastal waters.
Feeding
Anchoa mitchilli is a planktivorous fish, meaning its diet primarily consists of plankton. These tiny organisms, including zooplankton and phytoplankton, are an essential part of the marine food web. This feeding strategy makes the Bay Anchovy a crucial link in the transfer of energy from the lower levels of the food chain to higher levels, supporting a wide range of larger fish and marine animals.
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