Chemical composition and nutritional value of Engraulis encrasicolus (Linnaeus, 1758) caught by driftnet "menaide" along Sicilian coast: a natural food for Mediterranean diet.

The anchovy (Engraulis encrasicolus, Linnaeus 1758) is a typical Mediterranean fish. In the area of the Gulf of Catania (Sicily, Italy), typically caught with two types of fishing, the driftnet “menaide” (an ancient method of fishing) and also with the purse seine. The aim of this study was to determine the chemical composition of E. encrasicolus, to assess the nutritional value and the food safety of this species, comparing the results of the anchovy caught with “menaide” those caught with purse seine. Fatty acids (mainly T3 series) are higher in the anchovies caught by menaide than those fished by purse seine, showing a lower content of saturated fatty acids and an higher content of polyunsaturated fatty acids, especially docosahexaenoic (DHA) and eicosapentaenoic (EPA) acids.. The high content of EPA and DHA produce antithrombotic and anti-inflammatory effects and helps the adjustment of calcium metabolism, lowering LDL cholesterol and increasing HDL cholesterol. So it makes the anchovy particularly suitable in mediterranean diets particularly for children and the elderly.