Eating small kind of fishes like anchovies, sardines, herring and mackerel,

human diets will improve as well as the seafood population. Anchovies, sardines and
other kind of small fishes treated as delicacies in the Mediterranean world, but the other
part of the world it became feed for farmed salmon, chicken and pigs. Acurio said the
consumption of small fish might be creating simple meals anyone could cook. "If we can
invent concept products, like the best burger you have ever eaten mixed with
anchovies, that are one way to popularize it," he said (Alan Clendenning 2015).
Philippines with a total land area of 301,000 km 2 and total marine water of
(including EEZ) 2,200,000 km2. Philippines fishery includes marine fisheries, inland
fisheries, and aquaculture. The Philippines was ranked as eleventh among the top fish
producing countries in the world as of 2003 with a production of 2.63 tonnes of fish,
molluscs, crustaceans and aquatic plants (including seaweed). A marine fishery as of
2003, 2 169 164 tonnes of fish was caught, it is also divided into Municipal marine
fisheries where in 45.38% caught fish, Commercial fisheries where in 54.62% caught
fish. Anchovies ranked as fifth in main species caught in municipal fisheries sector and
ranked 10th in commercial marine fisheries. Small pelagics are considered the main
source of inexpensive animal protein for lower-income groups in the Philippines (FAO
2005).
Fisheries contributed so much in the economy of the Philippines. There are
seven major fish port complexes in the country General Santos, Navotas, Iloilo,
Lucena, Zamboanga, Davao and Sual. An estimated of 1.5 million people was given a
work/labor in 2010 nationwide. Fisheries also adds an estimated of 1.8 percent or 196

billion pesos to the countrys GDP and 1.2 billion peso in exportation of fish and fishery
products. Small pelagics are considered the main source of inexpensive animal protein
for lower-income groups in the Philippines. But the country show signs that there are
declining catch per unit in marine fisheries because of the overfishing (FAO 2014).
Anchovies were a small pelagic species that grows up to 20cm long and chooses
warm water in the world. Anchovies are rich in omega 3 oil, iron and calcium and it can
be cooked fresh, paste in jars, sauce, and sold in packed salt. Dried anchovies product
was developed to improve the shelf life, microbial safety, quality of flavor and texture
and nutrient preservation that can be reserved for a period of 15 weeks.
Anchovies are connected with scombroid-poisoning and have been found to
contain histamine, putrescine and cadaverine. Drying reduces water activity and at least
stored in 60 to 140C to decrease the total bacterial counts of tuna. Dried anchovies
that dry under the sun within 3-5 days with 25C heat temperature. Lower than 5.0 cfu/g
was the recommended for good quality foods. Fresh anchovies must be handled with
hygiene and dry with appropriate technology to make good quality of dry anchovies
(Ismail M. Bulushi et al. 2013).
Histamine can be found in the decaying fish that cause food borne illness and
scombroid poisoning (sensation in the mouth). Once the fish started to decay histamine
can be formed. Lower than 200 mg/kg was the required histamine in dried anchovies.
Correct storage can affect the formation of histamine in dry anchovies(NSW Food
Authority).
Drying method can lower the water activity and microbial count of a fish.