The anchovy is mostly intended for the production of fishmeal, because its taste and smell are not very pleasant before the taste of people, thus wasting the great nutritional value of the anchovy.
Frédéric Duhart
The answer to your question depends on the place where you are working and the persons you want to convince. The taste for a product is a subtle 'local' cultural construction. In Europe, some trademarks sell Engraulis ringens canned as "small pilchards" or prepared as European anchovy - filets in oil, marinated filets... But, are these products able to interest local [lower class] consumers?
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