Idk if you count these as small species but compared to other freshwater fish I do consider them small to almost medium. I frequently eat bluegill and rock bass, along with white bass which aren’t that big (not to be confused with striper or their hybrids). Can’t think of many small freshwater fish though that are anchovy sized that people eatThere is a variety of small edible Saltwater Fish that most people are familiar with. For example: Sardines, Anchovies, Herring, Smelt, and Sprats.
I can't think of a single small Freshwater Fish that is commonly eaten. Are there any small edible Freshwater Fish equivalents?
The fish you mention taste good, hence the huge global demand. Typically they all eat plankton, krill and shrimp type critters which give them tasty flesh.There is a variety of small edible Saltwater Fish that most people are familiar with. For example: Sardines, Anchovies, Herring, Smelt, and Sprats.
I can't think of a single small Freshwater Fish that is commonly eaten. Are there any small edible Freshwater Fish equivalents?
Lol, you'd have to be pretty much down on your luck to eat roach and rudd. Beautiful fish to look at, caught plenty in my time, but certainly not much going for them taste wise. I likened their flesh to cotton wool with pins in, lol.In poorer regions of central and eastern Europe people used to eat small cyprinids quite regularly (roach, Rudd..).
If we're talking really small fish, Danio Rerio is dried and ground up for spice in their native regions.