[EN] The chemical composition of anchovies (Engraulis encrasicholus) of 125, 140 and 155 mm of total length is studied for a period of a litle over one year from May 1953 to July 1954, taking samples every 15 days. The meat, guts, and head together with the backbone were tested. Water, proteins, fat and ashes are quantitatively determined in seach of the afore mentioned parts. The highest content of fat is observed in the months of October, November and December, affecting the viscerae in a considerable way. Male and female gonads from a sample taken in May were too chemically tested

[ES] Los datos sobre la composición química de la anchoa son muy escasos. Las determinaciones químicas que poseemos de esta especie se refieren a análisis esporádicos, formando parte de listas de peces de interés comercial. [...]

11 páginas, 4 tablas, 3 figuras

Peer reviewed