Sensory, proximate composition, microbiological analyses and fatty acid profiling, combined with omic analyses, were employed to examine qualitative changes in the fillet of fresh European anchovies (Engraulis encrasicolus), caught in September of years 2020, 2021, and 2022 in the North Aegean Sea (Greece), and stored for 72 h in a salt-containing ice slurry (sub-chilled conditions). Sensorially, the quality of the whole fish...