Supplementary Material

Figure A1: Length-weight relationships of sardine and anchovy in (a) the log-scale and in (b) the natural scale.

Figure A2: Relationships between energy density and the relative condition index (Le Cren index) for anchovy (left) and sardine (right) with regard to reproduction, season and condition state.

Figure A3: Relationships between energy density and water content (%) for anchovy (left) and sar-dine (right) for poor (red dots), intermediate (orange dots) and good (green dots) condition states.

Figure A4: Measured total energy Etotm (kJ) versus calculated total energy Etotcalc (kJ) for anchovy and sardine. Total energy was calculated from energy density (kJ.g-1 WW) and fish mass (g) using equation 6. For methods 3 and 4, colors indicate condition states: poor (red), intermediate (orange), and good (green). The solid line represents the linear regression line and the dotted line corresponds to the 1:1 equation.

© A. Favreau et al., Published by EDP Sciences 2025