Bay Anchovy (Anchoa mitchilli)
Common names: Glass minnow
Habitat/distribution: throughout the Gulf of Mexico. In terms of biomass, one of the most plentiful fishes in the Gulf.
Method of harvest: white shrimp bycatch, being most prevalent in the bays and shallower waters during most of the year.
Season/availability: All year, but rarely caught due to the diminutive size of the anchovy compared to the mesh size on a shrimp boat. However, there are times of abundance, unpredictable though they might be. Any meaningful quantities will usually be caught during the summer and fall.
Cooking and eating: This species of anchovy is quite small- though certainly big enough to work with if one is inclined to cutting up very small fish. Very good and fatty. They are at their best when prepared and eaten whole, whether salted, brined, grilled, or fried.