• Environmental and Resource Economics Review
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• v.29 no.3
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• pp.363-388
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• 2020

The purposes of this study are to not only estimate optimal harvests and efforts using the surplus production methods for Spanish mackerel caught by multiple fishing gears, but provide dynamic optimal fisheries management for these gears using the current value Hamiltonian method. To achieve the above purposes this study uses several models such as Gavaris's general linear model for standardizing fishing efforts, surplus production method for estimating biological and technological coefficients, current value Hamiltonian method for estimating dynamic optimal harvest and efforts, and sensitivity analysis for diagnosing economic influences of these fisheries. As a result, this study showed that Spanish mackerel was overfished by multiple fishing gears based on surplus production method and the current value Hamiltonian method. Also, this study found that when the price and cost proportionally changed, the optimal harvest and fishing effort sensitively responded to the stock level of Spanish mackerel. Next, this study suggested that the multiple fishing gears for Spanish mackerel should reduce unnecessary costs such as operating time or inefficient fuel consumption. Finally, this study provided reasons Spanish mackerel should be included in the TAC system in a view of profit maximization based on sustainable use of the Spanish mackerel.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.1
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• pp.7-14
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• 1981

Secondary amines are known as one of the precursors of nitrosamines which are potent carcinogenic compounds for human being and animals. In this study, trimethylamine and dimethylamine contents of salted, hot-air dried and sun dried samples of two commercial fishes, mackerel pike and seerfish were analyzed and quantitatively compared at three different temperature conditions. The formation of both secondary amines was more rapid at$10^{\circ}C\;and\;15^{\circ}C\;than\;at\;2^{\circ}C$. Residual amounts of trimethylamine oxide of salted samples were relatively higher than those of the other samples. Trimethylamine contents of hot-air dried mackerel pike and sun dried seerfish were relatively higher than those in the other samples, while those of salted samples were comparatively lower than those of others. Dimethylamine contents of hot-air dried samples were higher than those of the other samples, whereas those of salted samples were comparatively lower than those of the other samples.

• Korean Journal of Ichthyology
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• v.32 no.1
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• pp.8-13
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• 2020

The feeding habits of oriental bonito (Sarda orientalis) were studied using 288 specimens collected in the coastal waters of Jeju Island, Korea from January to December 2015. Oriental bonito is pelagic piscivore that consumes mainly fishes especially Engraulis japonicus and Scomber japonicus. Its diet also includes small quantities euphausiids, amphipods and cephalopods. Oriental bonito showed ontogenetic changes in feeding habits. Although fishes were the primary food consumed by all size groups, the ratio of fishes was slightly increased as body size increase. There also was a significant relationships between mean prey number and weight according to size class and season.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.278-293
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• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase ($TPC:2.58{\pm}0.12\;Log\;CFU/g$) to holding phase ($TPC:2.70{\pm}0.42\;Log\;CFU/g$). Coliform (0.84 Log MPN/g) and fecal coliform (0.84 Log MPN/g) were detected from marinating phase ($TPC:3.82{\pm}0.52\;Log\;CFU/g$). After heating, only few mesophiles were detected ($TPC:1.83{\pm}0.49\;Log\;CFU/g$). No psychrophiles, coliforms and fecal coliforms were detected. In the phases after rapid chilling, during chilled storage and after reheating and distribution, almost none of the above microbes were detected. Salmonella and Listeria monocytogenes were not detected in all production phases. The pH immediately after cooking was 6.65 and then increased significantly to 6.81 on the third day of chilled storage (p<0.001). Acid value did not show significant changes while total volatile based nitrogen (TVBN) dramatitically increased during storage periods (p<0.01). In the result of sensory evaluation, general acceptability points had been rated high in the first day of storage, and then, the points were decreased significantly on the third day (p<0.05). General acceptability points ranged from 8.86 to 10.68. Accordingly, Broiled Spanish Mackerel is highly recommendable cook/chill system. Considering the DHSS standards for storage, the ideal shelf-life recommended for Broiled Spanish Mackerel is within 4 days excluding cooking day. For Broiled Spanish Mackerel, critical control points were purchasing and receiving of frozen Spanish Mackerel, heating, chilling, chilled storage, reheating and distribution.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.5 no.1
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• pp.11-16
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• 1972

During the period from 1966 to 1968, total catches of Spanish mackerel averaged 6,000 to 7,000M/T per annual in Korea, and approximately 70 per cent of this amount was captured by drift nets. In an effort to improve the efficiency of drift nets, some experiments were conducted in 1969 to investigate the selectivity of material and mesh sizes. Seven different mesh sizes (80,85,95,100,105,110 and 115 mm) of both multi- and mono-filament netting were used, and the following results were obtained : 1, The body weight of Spanish mackerel taken with the seven different mesh sizes ranges from 0.5kg to 2.9kg, and the mode of body weight consists of three groups, 1kg ($21%$), 1.3kg($15\%$) and 1.5kg($19\%$). 2. For multi-filament net, 80 to 105mm mesh sizes were suitable to catch those three groups, and a little smalter than these for mono-filament net. 3. For Spanish mackerel only, the mono-filament material proved to have 1.5 times better selectivity than multi-filament : however, the latter proved superior for miscellaneous fish species due to its different size and shape. 4. Multi-filament net showed better selectivity for smaller species than mono-filament. (and mono-filament in general indicated opposite phenomenon.)

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.122-129
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• 1981

Histamine has been known to be one of the causative materials of allergy-like food poisoning from eating of the meat of the dark-fleshed fishes. In the previous study, we had reported the changes of histamine contents fin three kinds of the dark-fleshed fishes. The present paper was also conducted to investigate the changes of the histamine contents in the mackerel pike, and compare with the white-fleshed fish, spanish mackerel, under different condition of storage and processing. The formation of histamine in the muscle of mackerel pike was markedly higher than spanish mackerel. Referring to temperature, the formation of histamine at $12^{\circ}C$ was observed more rapid than that at $2^{\circ}C$. In the muscle of mackerel pike, the histamine contents reached the levels of 98.3mg/100g for at the storage for 5 days at $12^{\circ}C$. But in that of spanish mackerel, the content showed the level of 4.9mg/100g at the storage 7 days at $12^{\circ}C$. The histamine contents in sun dried products of the samples were higher than those of rat-materials, salted or hot-air dried products.

• 한국해양학회지
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• v.5 no.1
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• pp.37-40
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• 1970

This work concerns age studies of the spanish mackerel by vertebrae. The spanish mackerel samples were obtained mainly from Yosoo and Inchon regions during July to December, 1969. A total of 292 fish was collected during the present study. Except the vertebrae, the incremental growth is found to be vague or complicated on the most bony parts in spanish mackerel. The spanish mackerel has 50 vertebrae, and the size of vertebra varies according to its position. After several studies, therefore, sample centrum was selected from the 23rd vertebra throughout the present study. Sample centrum was then stained with Alizarin Red S. and examined under binocular stereoscopic microscope illuminated by reflected light. The surface of the centrum shows many ring-marks running parallel to the edge. The ring-marks were counted and the measurements of centrum radius (R) and radii of the ring-marks (r$\_$i/) were made by eyepiece micrometer. From available data, the average of each ring-mark radius was found to be; r$\_$1/=2.05mm, r$\_$2/=3.11mm, r$\_$3/=4.05mm, r$\_$4/=4.89mm, r$\_$5/=5.70mm and r$\_$6/=6.47mm, respectively. The mean fork length at the time of ring-mark formation was calculated to be; l$\_$1/=297.6mm, l$\_$2/= 390.1mm, l$\_$3/=472.2mm, l$\_$4/=545.5mm, l$\_$5/=616.2mm, and l$\_$6/= 683.4mm, respectively.

• Korean Journal of Ichthyology
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• v.18 no.3
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• pp.223-233
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• 2006

The annual and spatial changes in the species composition of catch off Yeosu were analyzed using the daily sales slip catch data by a set net in the inshore waters off Dolsan Islands in Yeosu from April to October 2001, off Yeon Islands of Yeosu from April to October 2002 and in the offshore waters off Dolsan Islands of Yeosu from April to December 2003, respectively. Scomberomorus niphonius, Seriola spp., Trichiurus lepturus, Engraulis japonicus, Sarda orientalis, Todarodes pacificus, Pampus echinogaster, Sardinella zunasi, Scomber japonicus, Lophius litulon and Loligo beka were dominant species in abundance, indicating that pelagic fish were mainly caught by a set net off Yeosu. S. zunasi, P. echinogaster, Platycephalus indicus and L. beka inhabited mainly in the inshore waters, and S. niphonius, Seriola spp., T. lepturus, P. echinogaster, T. pacificus, Takifugu porphyreus and Pagrus major resided mainly in the offshore waters as the pelagic resident species. E. japonicus was a representative dominant species moving between the inshore and the offshore waters seasonally. S. zunasi and E. japonicus occurred in the inshore waters, and E. japonicus, L. litulon and Seriola spp. begain to be caught in the deep offshore waters in spring. Total catch was high during the summer season by migration of the open sea species such as T. lepturus, S. niphonius, S. japonicus, Seriola spp., S. orientalis, P. echinogaster and T. pacificus. In fall, S. niphonius, E. japonicus, Sphyraena pinguis, Siganus fuscescens and Leiognathus nuchalis were dominant in the inshore waters, and S. niphonius, P. echinogaster, Hyporhamphus sajori, S. japonicus and T. lepturus continued to occur from summer in the offshore waters but total catch decreased, indicating the typical seasonal variation pattern of the temperate region. Most of catchable fishes by a set net were the pelagic species showing a significant temporal variation. Collection and analysis of daily catch data by large set nets can be used to determine seasonal variation in species composition of pelagic fish in a study area.

• 한국수산학회:학술대회논문집
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• 2005.05a
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• pp.180-181
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• 2005

• Proceedings of the Korea Society of Costume Conference
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• 2005.05a
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• pp.58-58
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• 2005