Thryssa

Thryssa is a genus of anchovies in the family Engraulidae. These fish are found primarily in the Indo-Pacific region, inhabiting coastal waters and estuaries.

Thryssa anchovies are characterized by their slender, elongated bodies and a prominent, often silvery, stripe along their flanks. They typically possess a long, pointed snout and a lower jaw that extends beyond the upper jaw. Like other anchovies, they are plankton feeders, consuming primarily small crustaceans and other microscopic organisms.

Several species are recognized within the genus Thryssa. Identification can be challenging due to subtle variations in morphological characteristics. These anchovies are commercially important in some regions, often being caught and processed for fish sauce, fish paste, or dried fish. They are also utilized as baitfish.

Thryssa species are often an important part of the food web in their respective ecosystems, serving as a vital food source for larger predatory fish, seabirds, and marine mammals. They are vulnerable to overfishing and habitat degradation, which can impact their populations. Conservation efforts may be necessary in certain areas to ensure the sustainable management of Thryssa fisheries.