AZTI-Tecnalia and the UPV/EHU-University of the Basque Country succeed in genetically identifying Bay of Biscay anchovy
The AZTI-Tecnalia technology centre, specialised in marine and foodstuff research, and the UPV/EHU-University of the Basque Country have succeeded in genetically identifying the Bay of Biscay anchovy. This development means that the anchovy can be distinguished from specimens coming from other places, when it is made available for fresh as well as semi-preserved consumption. This piece of information is important bearing in mind that in 2010 83% of the semi-preserved anchovy sold in Spain came from external fishing grounds and that, in this context, semi-preserved anchovy from the Cantabrian Sea has on occasions fetched a price that is 40 times higher than that of the fresh product. So genetic analysis is crucial for enabling the traceability of Bay of Biscay anchovy to be established. It will allow consumers to know whether they are actually buying Bay of Biscay anchovy, and prevent possible fraud regarding the origin of the product. This research project is funded by the department for the Environment, Spatial Planning, Agriculture and Fisheries, and the department for Industry, Innovation, Trade and Tourism of the Government of the Basque Autonomous Community (region), as well as by the Spanish National Institute for Agricultural Research (INIA).
Genetic analysis is the best identification method, since anchovies belonging to the same species are morphologically identical, and that is why Cantabrian anchovies cannot be distinguished on the basis of their external appearance from those of other origins. To conduct this piece of research the scientists from AZTI-Tecnalia and the UPV-EHU analysed over 3,000 specimens, both young and adult of the European anchovy (Engraulis encrasicolus) from the Bay of Biscay, the North Sea, the Adriatic, western Mediterranean, coast of Cadiz, coast of Portugal and South Africa. The researchers managed to differentiate conclusively between anchovy caught in the European Atlantic Arc, the Cantabrian coast and the Mediterranean.
No morphological differences
There are no morphological differences among the various European anchovy populations, since they belong to the same species. This has prompted researchers from AZTI-Tecnalia and the UPV/EHU to develop a DNA-based molecular analysis methodology.
This analysis allows the species and its geographical origin to be determined even if the fish has been processed. So it is a tool that can contribute towards guaranteeing the quality of fish products, no matter whether they are fresh or canned, and of fish by-products.
Identifying anchovy from the Cantabrian sea
The geographical identification of the anchovy ensures the traceability and quality of this fish. At the same time it establishes its quality in the eyes of consumers, and allows the Cantabrian fishing sector to give one of its star products added value.
Despite the fact that the anchovy fishing grounds were re-opened last year in the Bay of Biscay, 83% of the semi-preserved anchovy currently sold in Spain comes from external fishing grounds, according to data from the Spanish National Association of Canned Fish and Shellfish Producers (Anfaco). The imports come mainly from Italy, Morocco, Argentina, France and Croatia.
The semi-preserved anchovy is a product with great added value. While the average fish market price of fresh Cantabrian anchovy was 2.72 euros per kilo last year, semi-preserved anchovy with olive oil can fetch 40 euros per 350 g of anchovy.
A highly valued product
The ultimate recipient of this research is the consumer, who sets great store by Cantabrian anchovy eaten fresh or tinned. It is an anchovy whose sensory characteristics include firmness and a slightly bitter taste; these qualities are much appreciated by its consumers who are perfectly entitled to know the origin of the fish they are eating.
But citizens not only value the culinary qualities of anchovy from the Cantabrian sea, they also attach a lot of importance to the fact that it is a fish that is caught in a way that is environmentally sustainable. The fishing gear used in catching it respects the marine environment and the other species. So the ecological factor is also of great interest in establishing the origin of the anchovy.
The identification method developed by AZTI-Tecnalia and the Department of Genetics, Physical Anthropology and Animal Physiology of the UPV/EHU is an indispensable tool for detecting scams in commercial names that could mislead the consumer.Read More ...
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