Volume 41, Issue 2, March 2019, Pages 80–91
Nawal HICHAMI1 and Abdelaziz MOUNIR2
1 Laboratory of Biodiversity and Ecosystem Dynamics, Department of Biology, Faculty of Science, Semlalia, Cadi Ayyad University, Marrakech, Morocco
2 Laboratory of Biodiversity and Ecosystem Dynamics, Department of Biology, Faculty of Science, Semlalia, Cadi Ayyad University, Marrakech, Morocco
Original language: English
Copyright © 2019 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Anchovy is a small fatty fish. But it is mostly unsaturated fats. beneficial for the heart and the vessels. It contains the famous omega 3, whose protective effects on the cardiovascular system are widely recognized. The Moroccan sea, for centuries, contains a coveted natural treasure. The Moroccan anchovy that reflects the tradition, history and authenticity of fishing in Morocco. If Morocco has become a major exporter of semi-preserved anchovies, it is because the Moroccans were able to extract from their contrasting seas quality productions recognized by their originality and Moroccan identity and have produced canned with industrial know-how, recognized as a guarantee of quality. This know-how, which guarantees the authenticity and typicality of Morocco, is today a heritage that Morocco continues to preserve and enhance. Recognized for a long time by consumers, fresh Moroccan anchovies, with salt or oil, vinegar or spices, make their authenticity a motto of quality, identity and originality.
Author Keywords: Engraulis encrasicolus, Anchovy, Reproductive biology, Moroccan, quality.
Nawal HICHAMI1 and Abdelaziz MOUNIR2
1 Laboratory of Biodiversity and Ecosystem Dynamics, Department of Biology, Faculty of Science, Semlalia, Cadi Ayyad University, Marrakech, Morocco
2 Laboratory of Biodiversity and Ecosystem Dynamics, Department of Biology, Faculty of Science, Semlalia, Cadi Ayyad University, Marrakech, Morocco
Original language: English
Copyright © 2019 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Anchovy is a small fatty fish. But it is mostly unsaturated fats. beneficial for the heart and the vessels. It contains the famous omega 3, whose protective effects on the cardiovascular system are widely recognized. The Moroccan sea, for centuries, contains a coveted natural treasure. The Moroccan anchovy that reflects the tradition, history and authenticity of fishing in Morocco. If Morocco has become a major exporter of semi-preserved anchovies, it is because the Moroccans were able to extract from their contrasting seas quality productions recognized by their originality and Moroccan identity and have produced canned with industrial know-how, recognized as a guarantee of quality. This know-how, which guarantees the authenticity and typicality of Morocco, is today a heritage that Morocco continues to preserve and enhance. Recognized for a long time by consumers, fresh Moroccan anchovies, with salt or oil, vinegar or spices, make their authenticity a motto of quality, identity and originality.
Author Keywords: Engraulis encrasicolus, Anchovy, Reproductive biology, Moroccan, quality.
How to Cite this Article
Nawal HICHAMI and Abdelaziz MOUNIR, “Ecological aspects of anchovy : Engraulis encrasicolus (Engraulidae. Teleostei) in the moroccan atlantic cost,” International Journal of Innovation and Scientific Research, vol. 41, no. 2, pp. 80–91, March 2019.
