Anchovy Market Data, Product Standards and Trade

Editorial evidence reviewedReviewed 2026-09-11Release 2026-09-19-batch-230

Market value

$8.9B

Producing countries tracked

6

Grading systems

1

Active supply risks

5

Trade corridors

5

Latest reviewed evidence

The figures below are current requirements from the FAO/WHO Codex Standard for Boiled Dried Salted Anchovies CXS 236-2003, amended in 2024, corrected in 2025 and republished in 2026. They apply only to that named product form. The standard defines identity, process, quality, hygiene and lot-acceptance boundaries; it does not establish current availability, a physical offer or a live delivered anchovy price.

Boiled dried salted anchovies sodium chloride maximum

15

percent by weight on dry basis · CXS 236-2003, amended 2024 and corrected 2025

Boiled dried salted anchovies water activity maximum

0.75

water activity · CXS 236-2003, amended 2024 and corrected 2025

Boiled dried salted anchovies acid-insoluble ash maximum

1.5

percent by weight on dry basis · CXS 236-2003, amended 2024 and corrected 2025

Average histamine maximum

10

milligrams per 100 grams · CXS 236-2003, amended 2024 and corrected 2025

Single sample-unit histamine maximum

20

milligrams per 100 grams · CXS 236-2003, amended 2024 and corrected 2025

Lot examination acceptance quality limit

6.5

AQL percent · CXS 236-2003, amended 2024 and corrected 2025

Species, process and product form come before comparison

CXS 236-2003 covers commercial species in the Engraulidae family only when the fish have been salted, boiled and dried and are intended for cooking before consumption. It excludes products matured enzymatically in brine. Fresh, frozen, canned, brined, fermented or fishmeal products therefore cannot inherit this standard's product identity or limits merely because the common name says anchovy. Atlas retains scientific name, common name, process, presentation and intended use before comparing quality, price or trade records.

Salt, drying, water activity and histamine remain separate evidence

For boiled dried salted anchovies, Codex caps sodium chloride at 15 percent by weight on a dry basis, water activity at 0.75 and acid-insoluble ash at 1.5 percent on a dry basis. Average histamine in the tested sample unit may not exceed 10 milligrams per 100 grams, while no individual sample unit may exceed 20 milligrams per 100 grams. The standard also calls for prompt chilling of unprocessed raw fish toward 0 degrees Celsius and sufficiently short drying to prevent toxin formation. Atlas keeps analytical result, basis, sample, method, laboratory and date together.

Size, grade, defects and lot acceptance need their own records

The Codex annex sizes whole product as small below 3.5 centimetres, medium from 3.5 to 6.5 centimetres and big above 6.5 centimetres. Grade A permits less than 5 percent breakage and Grade B less than 15 percent, with colour and odour criteria retained by species. Defective-unit rules separately address foreign matter, breakage, objectionable odour or flavour, visible red halophilic bacteria and mould. Lot examination uses an AQL of 6.5, and no individual container may be below 95 percent of declared weight when average net weight is assessed. Atlas preserves the declared grade, sample plan, inspection result and certificate context rather than reducing them to a generic export-grade label.

A product standard is not a delivered physical price

Codex requirements establish a specific processed-product boundary and acceptance controls, not current availability or price. A delivered anchovy price still requires exact species and product form, capture origin and method, process, grade and size, quality and safety results, harvest and processing dates, lot quantity, package, storage or temperature history, currency, Incoterm, destination, delivery window, freight and information vintage. Atlas withholds unsupported physical pricing when those fields or permitted current observations are missing.

Questions procurement teams ask

Does the Codex boiled dried salted anchovy standard cover every anchovy product?

No. CXS 236-2003 applies to Engraulidae that have been salted, boiled and dried for cooking before consumption. It excludes products matured enzymatically in brine, and it does not define fresh, frozen, canned or other anchovy forms.

What are the Codex salt and water-activity limits for boiled dried salted anchovies?

The standard sets a 15 percent sodium-chloride maximum on a dry basis and a water-activity maximum of 0.75. The product form, sample, dry-basis wording and test method remain attached to each result.

How does Codex control histamine in this anchovy product?

The average of the tested sample unit may not exceed 10 milligrams per 100 grams, and no individual sample unit may exceed 20 milligrams per 100 grams. Those are separate acceptance conditions.

Which fields make physical anchovy offers comparable?

Scientific and common name, capture area and method, fresh or processed form, exact process, size and grade, salt and water-activity basis where relevant, condition and histamine evidence, harvest and processing dates, temperature or storage history, lot, package, quantity, currency, Incoterm, destination, delivery window and evidence date.