© 2021 Elsevier LtdIn this study, metal compositions in anchovy (Engraulis encrasicolus) sampled from 11 different sites representing Turkey, Georgia, and Abkhazia coasts of the Black Sea were investigated. For this purpose, micro (Al, Zn, Mn, Co, Cr, Cu, Fe, Ni, Cd, Pb, Se, As, and Hg) and macro (K, Ca, Na, Mg, P) element content in edible muscle tissue of anchovy were determined. In addition, the potential risks associated with human consumption of the samples were evaluated using quality indices such as estimated weekly intake (EWI), target hazard quotient (THQ), and total exposure hazard index (HI). The results showed that the potassium (K) concentration was the highest in edible tissue of the anchovies from all stations. Anchovies were also found to be rich in phosphorus and calcium. When the metal content of anchovies was compared, there were statistically variations among metal concentrations (except for Co, Ni, Cu, Cr, Cd, Pb, and Hg) in the muscle tissue of anchovies according to the stations (P<0.05). The concentrations of Pb, Cd, Zn, Cu, Ni, and Cr in anchovy were found below the maximum permissible values determined by various national and international organizations for seafood. Besides, when the samples were examined in terms of EWI, THQ, and HI quality indices, it was determined that anchovy consumption did not pose a potential hazard to human health for the consumption of the anchovy. The present study conclusively indicated that no health problem can be raised from human consumption of the examined commercial anchovy along the Turkey, Georgia, and Abkhazia coasts of the Black Sea.