• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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• pp.709-718
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• 2019

Cephalopods, such as the Japanese flying squid Todarodes pacificus and golden cuttlefish Sepia esculenta, are an important food source for all toothed whales, particularly bottlenose dolphins in costal and offshore waters around the Korean Peninsula. A controlled laboratory experiment was conducted to investigate the broadband acoustic backscattering from live individuals of these two cephalopod species using linear chirp signals (100-200 kHz). The backscattered echo signal was measured at about 1° intervals from -45° (head down) to +45° (head up) in the dorsal plane. The species-specific, frequency-dependent scattering characteristics were investigated by comparing the relationship between the wavelength-normalized backscattering cross-section (σ/λ²) and the wavelength-normalized fish length L/λ for each species. The estimated σ/λ² value for Japanese flying squid was 9.51 at an L/λ range of 12.79-30.27 (mean, 21.26). This was approximately 7% of the σ/λ² value (136.1) for golden cuttlefish at an L/λ range of 9.07-25.49 (mean, 15.77).

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.44 no.4
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• pp.294-303
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• 2008

Squid jigging fishery is very important in that there are about 1,000 jigging vessels more than 10 tonnage and about 5,000 ones less than 10 tonnage in Korea. But the cost of oil which is used to light fishing lamps, goes significantly up to almost one hundred million won for 50 tonnage vessels and forty million won in case of vessels less than 10 tonnage. This cost has almost taken 40% of total fishing costs. That is, the fishing business condition of squid jigging fishery is recently in the very difficult situation. As oil price increases, the business condition of the fishery gets worse and worse. Therefore it is very urgent to develop an economical fishing lamp, to solve this problem of fishery's business difficulty. This research aims at developing a fishing lamp for squid jigging fishery using the light emitting diode which has very excellent efficiency and durability. We made a water tank with 20 meters width which is a shape of raceway to research behavioral characteristics of Japanese flying squid to LED light, and made an experiment to investigate optimum wave of LED light to lure squid. The method is to establish LED lamps on both ends of water tank and to observe squid's behavior. Colors and wave lengths of LED lamps, used in experiment, are red(634nm), yellow(596nm), green(523nm), blue(454nm) and white(454nm+560nm). In experiment for attractive capability of LED lamp to squids, Japanese flying squid are highly attracted to blue lamp and white lamp. However, they are dispersed to red and yellow lamps. In addition, Japanese flying squid have moved and stayed in both dark ends of water tank. When compared intermittent lamp with continuous lamp, Japanese flying squid are highly attracted to intermittent lamp when intermittent interval is 0.25 second.

• Environmental and Resource Economics Review
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• v.31 no.4
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• pp.451-480
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• 2022

The Japanese Flying Squid (Todarodes pacificus) is a commercially important species in South Korea and the most popular species among consumers. However commercial catches of Japanese Flying Squid have been declining since 2000. In this study, we conducted a stock assessment to identify stock status. This study differed from previous studies in two aspects: a greater amount of available fishing effort data was used, and data from China, Japan, and Korea were included. A CMSY (catch-maximum sustainable yield) model was used to estimate MSY, biomass and exploitation with Bayesian state-space implementation of the Schaefer (BSS) model for the method of stock assessment, and evaluated the species by dividing into two groups, 'Korea' and ' Korea·China·Japan'. In all cases, Japanese flying squid biomass showed a general decreasing trend. Additionally, the biomass estimated for 2020 was lower than the biomass necessary to achieve the maximum sustainable yield. To manage Japanese Flying Squid effectively, it is necessary to strengthen the resource management strategies of individual countries and prepare a cooperative plan among countries.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.22 no.3
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• pp.8-16
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• 1986

The fishing conditions of flying squid, ommastrePhes barsram(Lesueur), in the North Pacific Ocean was studied based on the horizontal water temperature data, satellite data from NOAA and statistical data of flying squid fisheries which were collected from 1980 to 1984. The obtained results were as follows; 1. Since 1979, the Korean drift giIlnet fishery for flying squid was launched in North Pacific. Number of operating vessel and catch of flying squid increased gradually every year. The number of vessels were 111 and their annual catches were 42, 977 M/T in 1984. Therefore, Korean drift giIlnet fishery for this species has played an important role in the products of Korean high-sea fisheries. 2. In the beginning of the fisheries, fishing grounds was formed in the west of long. 1800E. In 1982, in consequence of the center which extended eastward, the fishing ground was formed long. 166$^{\circ}$W in the central North Pacific Ocean. Since 1983, the fishing grounds were formed as far as long. 161$^{\circ}$W. The range of general fishing season in the central North Pacific was from June to August. After september, fishing ground was shifted to the west, in the Northwestern Pacific. 3. The Predominant fishing season for the flying squid was August through January of the coming year. Optimum water temperature for flying sguid at surface layer in the Pacific Ocean ranged from 11 $^{\circ}$e to 17$^{\circ}$e in winter, 13$^{\circ}$e to 17$^{\circ}$e in spring, 12. 8$^{\circ}$C to 19.7$^{\circ}$e in summer and 1O.6$^{\circ}$e -18.7$^{\circ}$e in fall. 4. In summer, the Oceanographic condition in the North Pacific Ocean showed that the water temperature at surface layer was lower in 1980, 1983 and higher in 1981, 1982 and 1984 as compared with mean annual water temperature. 5. The characteristics df oceanographic conditions in the fluation, disformation, mixing and other factors of the Kuroshio and Oyashio currents, which have considerably influenced upon the water masses of the areas. 6. The data and information on surface thermal Structure interpreted from Infrared Satellite Imaginary from NOAA-7 and NOAA-8 are very available in estimating water temperature on the areas and investigating the major fishing grounds. 7. According to the fisheries statics of Japanese drift gilInet, the annual catches of flying squid considerably decreased from 225, 942 M/T in 1983 to 133, 217 M/T in 1984. 8. The fishing grounds in the central North Pacific in several fishing seasons were formed as follows: In June, the initial fishing season, the fishing grounds were formed in the vicinity of lat. 35 - 40oN, the central North Pacific east of 179$^{\circ}$E. In July, the fishing ground were formed in the wide arEa of the central North Pacific north of 400N and long. 174$^{\circ}$E-145$^{\circ}$W In Auguest, concentrative fishing operation carried out in :he central North Pacific north of 43$^{\circ}$N and East of 165$^{\circ}$W. On the other hand, in September, main fishing grounds were disappeared and moved to the west.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.55 no.4
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• pp.303-309
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• 2019

This study identified the characteristics of squid jig in korea waters by investigating the effect of color and luminous performance of squid jig on the catch of squid and experimenting the result of jig according to green jig or white jig, and whether using luminous or not were tested in the sea to improve the jig of squid jigging. For this purpose, a total of 13 sea experiments were conducted using T/S No. 2 Galmaegi. As a result, 341 squids were caught. Among them, 221 squids were caught by green jig (64.8%), 64 squids were caught by white jig (18.8%), 41 squids were caught by green luminous jig (13.8%), and nine squids were caught by white luminous jig (2.6%). The green jig commonly used in jigging vessel was most effective, and luminous jig was less effective than that non-luminous jig. The squids caught were Japanese flying squid (Todarodes pacificus), swordtip squid (Loligo edulis) and spear squid (Loligo bleekeri), and no significant characteristics were found according to the color of jig and the presence of luminous.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.35 no.3
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• pp.301-311
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• 1999

The investigation to evaluate the possible effects of fish behaviour on acoustic target strength was carried out during the 1997 and 1998 hydroacoustic-demersal trawl surveys in the southern waters of Korea.The swimming speed and the target strength of individual, acoustically resolved fished swimming through the sound beam were measured using the split-beam tracking method on board R/V Kaya.The results obtained can be summarized as follows:1. The alongship and athwartship angles between -3dB poionts of a hull mounted 38 kHz split beam tranducer used in these surveys was >$3.76^{\circ}\;and\;6.74^{\circ}$ respectively, and the equal energy contour obtained from the measured beam pattern showed approximately the circular pattern. 2. The swimming speed measured off the south coast of Sorido in 23 January 1997 ranged 0.10 to 0.80 m/s with the average swimming spped of 0.36 m/s, and the target strength ranged -64.8 to -31.7 dB with the average target strength of -52.7 dB. The most dominant species sampled in this survey area were Japanese scaled sardine, Sardinella zunasi and Konoshiro gizzard shad, Konosirus punctatus, respectively.3. The swimming speed measured off the east coast of Kojedo in 24 March 1997 ranged 0.10 to 1.10 m/s with the average swimming speed of 0.40 m/s, and the target strength ranged -64.8 to -51.5 dB with the average target strength of -59.2 dB. The most dominant species sampled in this survey area were Swordtip squid, Photololigo edulis, Konoshiro gizzard shad and Japanese flying squid, Toddarodes pacificus, respectively and the swimming activity of these species seems to be controlled at speeds between 0.20 and 0.60 m/s. 4. The swimming speed measured the south coast of Kojedo in 25 March 1997 ranged 0.10 to 1.40 m/s with the average swimming speed of 0.51 m/s and the target strength ranged -64.3 to -47.7 dB with the average target strength of -55.1 dB. The most dominant species sampled in this survey area were Swordtip squid, Blotchy sillage, Sillago maculata and japanese scaled sardine, respectively and the swimming activity of these species seems to be controlled at speeds between 0.20 and 0.70 m/s.5. The swimming speed measured during morning twilight in the southeastern water of Cheju Island in 11 July 1998 ranged 0.20 to 1.0 m/s with the average swimming speed of 0.53 m/s, and the target strength ranged -65.0 to -47.0 dB with the average target strength of -57.1 dB. The most dominant species sampled in this survey area were Swordtip squid, Black scraper, Thamnaconus modesutus and japanese flying squid, respectively and the tile angle ranged$ +28^{\circ}\;to\;+2^{\circ}$ with the average tilt angle of -8.1$^{\circ}$ showing the downward migration.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.32 no.3
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• pp.257-265
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• 1996

The combined hydroacoustic and bottom trawl surveys were conducted in the Cheju southeastern area by the training ship "KAYA" belong to Pukyong National University in July 1995 and the traning ship "NAGASAKI MARl]" belong to Nagasaki University in April 1994, respectively. The main purpose of the investigations was to provide the basic data for the management and the biomass estimation of commercially important demersal fish stocks in this area. Fish samples were collected by bottom trawling from 10 trawl stations randomly selected in the survey area, and the species and length compositions of trawl catches were examined. The fish school target strength for demersal fish aggregations was related to the catchability of trawl net with a 90 mm mesh codend. The most abundant species in the 1995 trawl stations were Japanese flying squid, sword tip squid and red horsehead and that of the 1994 trawl stations Japanese flying squid and blackmouth goosefish. The average weight per cubic meter of trawl catches collected by bottom trawling in the Cheju southeastern area were $1.0791{\times}lO^-4$kg/$m^3$ in the 1994 survey area and $1.3636{\times}lO^-4$kg/$m^3$ in the 1995 survey area, respectively. The catch data by cover net suggest that the efficiency of trawl net could affect the weight normalized target strength values for demersal fish aggregations. That is, the average target strength per unit of weight dropped from - 33.1 dB/kg using the total catch by codend and cover net to - 30.5 dB/kg using only the catch data by codend, and a change of2.6 dB/kg was observed.ange of2.6 dB/kg was observed.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.196-202
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• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.25-26
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• 2002

살오징어(Japanese flying squid, Todarodes pacificus)는 우리나라 전역과 동중국해에서 채낚기, 대형선망, 안강망 어업을 통하여 년중 어획되고 있으며, 1995년 이후 년간 20만 톤 이상을 꾸준히 어획하는 중요 상업 어종 가운데 하나이다(국립수산과학원, 1999).오징어는 일본의 경우 총허용어획량(TAC) 대상 어종으로 자원의 일정한 관리를 위해 음향 조사를 이용한 자원량 파악을 실시하고 있지만 우리나라의 경우 아직 TAC어종에 포함되지 못하고 있다. (중략)

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.465-472
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• 2002

The effect of cooking(boiling, steaming and baking) and drying on the cholesterol content and formation of oxidized cholesterols and acid value in squid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled. The data from spectophotometric assay ranged from 263.2 mg/100g(mantle) to 315.8 mg/100g(tentacle). The cholesterol levels found for squid samples analyzed by gas chromatography(GC) were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted some decrease in the initial total cholesterol content of raw meat from 10%(boiling for 5 min.) to 25%(steaming for 5 min.). The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but brought about no significant difference in samples stored for 6 weeks at $4^{\circ}C\;and\;20^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterol in cooked samples. Sun dried meat stored at $4^{\circ}C\;and\;20^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol. For the boiled and steamed squids, 10% higher acid value and 5% higher acid value respectively were observed but oven cooked samples resulted in a 50% higher acid value than raw samples. Squids had a 45% higher acid value than raw one during sundrying and presrevation at $20^{\circ}C$ but there was not a severe difference of acid value between $4^{\circ}C\;and\;20^{\circ}C$ stored samples.