In this work, the author studies the Brasilian Engraulidae of the genus Anchoa. In first place, the author points out that, from the nomenclatural point of view, there still remains a certain confusion in this group since the specialists frequently put some species either into the genus Anchoa or into the genus Anchoviella. As a matter of fact, the determination of the anchovies is a painstaking task due to the species being similar among themselves and in view of the variablity of certain features of great taxonomical significance which vary considerably in single species. In order to illustrate this view, the author sets forth, in table I, the frequency of the distribution of gill rakers in Anchoa, referring to the specimens inhabiting the Brazilian coast. Studying a large number of specimens which have been forwarded to the Instituto Paulista de Oceanografia (São Paulo Oceanographic Institute), the author, basing himself on studies carried out in 1948 under the supervision of Dr. SAMUEL F. HILDEBRAND. an ichthyologist of the U. S. Fish & Wildlife Service, Washington D. O, organized a key for the identification of the Brazilian anchovies of the genus Anchoa, following the norm adopted by Dr. HILDEBRAN D in this revision of the American Anchovies (1943). After discussing the meaning of the term "Manjuba" given to the Brazilian anchovies, the author emphasizes the importance of these small fishes, especially in the São Paulo state, where large quantities of Anchoa nasuta Hildebrand & Carvalho, Engraulis anchcita Hubbs & Marini and Anchoa januatia (Steindachner) are caught for industrial purposes. The author condemns the manner in which the industrialists prepare these species, holding that the product is far from corresponding to what could be expected from them. Presenting some biological data on Anchoa januatia, A. hepsetus hepsetus and A. tricolor, the author refers to 10 species found on Brazil's seashore region, illustrating detailed redescriptions of each specimen with two plates containing 5 drawings each.
