• Fisheries and Aquatic Sciences
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• v.15 no.4
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• pp.345-352
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• 2012

To predict catches of Pacific anchovy Engraulis japonicus larvae, anchovy eggs were collected in the coastal waters off Gunsan, Korea, in the Yellow Sea during the main spawning season (June to July) from 2003 to 2009. A ring net was repeatedly towed vertically at 10 stations during the daytime to sample eggs. Catch data estimated by auction sales were obtained from the Fisheries Cooperatives Union of Gunsan City and daily water temperature data in the outer harbor of Gunsan City during the survey periods were obtained from the National Oceanographic Research Institute. A significant relationship was found between anchovy egg density from June to July and larval catch from July to October in the same year. Catch of anchovy larvae in Gunsan were also high when optimal growth temperatures were recorded in the coastal waters off Gunsan in July. Although the recruitment success or failure of anchovy larvae can be predicted from variability in egg density, we suggest that mean daily water temperature is a more efficient indicator for predicting variability in catches of larval anchovy in the Yellow Sea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.604-613
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• 2015

The objective of this study was to estimate the food quality of commercial boiled-dried Pacific herring Clupea pallasi as a substitute for boiled-dried anchovy. Standards for controlling quality of boiled-dried Pacific herring were suggested based on international (US FDA and CODEX) and domestic (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) standards for boiled-dried anchovy. The standards included requirements for moisture [less than 30% (less than 35 in very tiny sizes)], water activity (less than 0.85), salinity (less than 10%), water-phase salt (less than 20%), acid-insoluble ash (less than 1.5%), yeast and mold (fewer than 1.0×10³ CFU/g), and different size and breakage (less than 5%). Based on the standards suggested, commercial boiled-dried Pacific herring passed nine levels (all levels) in water activity, acid-insoluble ash, mold and yeast concentrations; seven levels (L-1, 2, 3, 4, M-1, 2, S) in water-phase salt, and three levels (L-1, 3, 4) in the ratio of different size and breakage categories. These results suggest that the quality of commercial boiled-dried Pacific herring is similar to that of commercial boiled-dried anchovy.

• Fisheries and Aquatic Sciences
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• v.10 no.2
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• pp.74-85
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• 2007

Pacific anchovy (Engraulis japonicus) eggs were collected during the spawning season (2000-2003) using a revised ring net in the coastal waters adjacent to the Geum River Estuary in the West Sea of Korea (Yellow Sea). Anchovy eggs were present from May to September, showing a peak in spawning from June to July when the water temperature and salinity were $17-27^{\circ}C$ and above 30.00 psu, respectively. During the main spawning season, no clear diel cycle (regarding the 24-h sampling period of dusk, night, dawn, and daytime) was detected in the vertical distribution of anchovy eggs near Eocheong Island (50-60m depth). Judging from the developmental stages of the collected eggs, it appeared that anchovies spawned mostly at night and that the eggs hatched at dusk and during the night. The density of anchovy eggs was high in the southwest-northeast direction in June, and spawners appeared to move offshore in July. Mean egg density was higher in June 2002 than in June 2003 when water temperatures and salinities were lower. This study on the spatiotemporal distribution of eggs will contribute to developing management plans for the Pacific anchovy in Korea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.4
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• pp.437-446
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• 2017

To evaluate the consequences of possible fisheries regulations of anchovy Engraulis japonicus in the Korea Strait, we developed and applied a simulation-based yield-per-recruit (Y/R) model that considered temperature-dependent growth and size-dependent mortality, covering the egg to adult stages. We projected changes in commercial yield and egg production of anchovy with respect to varying biological reference points of 1) the instantaneous fishing mortality, 2) the minimum fork length of anchovy allowed to catch for protecting smaller anchovy ($L_{c,min}$), and 3) the maximum fork length allowed to catch for protecting bigger anchovy ($L_{c,max}$). Our Y/R model showed that the anchovy yield will be maximized at ca. $1.4{\times}10^6tons$ when $L_{c,min}$ ranges between 42-60 mm or at ca. $0.8{\times}10^6tons$ when $L_{c,max}$ ranges from 88-160 mm. At $L_{c,min}=30mm$, the present minimum length of catch, our simulations indicated that the anchovy yield can reach a maximum of $1.2{\times}10^6tons$ in the long-term when the present fishing effort, which annually yields ca. $0.2{\times}10^6tons$ of anchovy, can be increased by a factor of 28. We expect that our simulation-based Y/R model can be applied to other commercially-important small pelagic species in which the traditional Beverton-Holt Y/R model is difficult to apply.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.46 no.3
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• pp.248-256
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• 2010

Acoustic side-aspect target strength (TS) of living Japanese anchovy (Engraulis japonicus) was measured at 120kHz during in situ experiments. The data were collected by lowering and horizontally projecting the splitbeam transducer into the anchovy school. For analysis and interpretation of the side-aspect TS data, acoustic theoretical model, based on the fish morphology, and dorsal-aspect TS data were used. Total length of the anchovy ranged from 6.6 to 12.8cm (mean length 9.3cm). The side-aspect TS distributed between -40 and -55dB, has an obvious length dependency. The mean side-aspect TS of the anchovy was -47.8dB, and the TS was about 2dB higher than mean TS generated from dorsal-aspect measurements. With reference to maximum TS, the results of the side-aspect TS were distributed within the range of the theoretical and dorsal-aspect TS. Apparently these tendency indicates that side-aspect TS measured from the study is useful data. These in situ measurements of side-aspect TS can be applied to improve acoustic detection and estimates of the anchovy, and is necessary to measure with a various frequency and length for making enhance data.

• Proceedings of the Korean Aquaculture Society Conference
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• 2006.05a
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• pp.208-209
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• 2006

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.6
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• pp.927-937
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• 2022

The reproductive characteristics of Pacific anchovy, Engraulis japonicus were investigated using samples randomly collected from the southern waters of Korea between January and December 2021. We analyzed monthly changes in maturity stages, gonadosomatic index (GSI), egg diameter, fecundity, and fork length (FL) at sexual groups maturity of 50%, 75% and 97.5%, and sex ratio (female:male). GSI value showed two peaks in May and August; however, microscopic analysis of E. japonicus gonad tissue revealed that the spawning period was from March to October. The main spawning seasons for the entire populations were from April to June and August to September. The overall sex ratio was female-biased (1 females, 0.89 male). The fecundity (F) of female anchovies ranged from 429 eggs at an FL of 8.0 cm to 13,824 eggs at an FL of 14.9 cm and the relationship between FL and F was 0.0788FL^4.422. The FL at 50% group maturity was 8.26 cm for female anchovies. Based on the results, we suggest that the reproductive cycle in Pacific anchovies may be related to pulses in water temperature and the sexual cycle of the fish.

• Journal of Ecology and Environment
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• v.35 no.1
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• pp.15-25
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• 2012

Time series of ocean climate indices and catch records were used to identify the alternation patterns of pelagic fish populations in relation to climate regime shifts. During 1910-2008, an orderly alternation of dominant pelagic fish groups was observed in the Tsushima Warm Current (TWC; Yellow Sea-East China Sea-East Sea/Japan Sea) and Kuroshio-Oyashio Current (KOC; Northwestern Pacific) regions. After the collapse of herring fishery in the late 1920s, the sardine (A group) dominated in the 1930s, 3 other species (C group; Pacific saury, jack mackerel, and anchovy) dominated in the 1950s-1960s, chub mackerel (B group) dominated in the 1970s, and then sardine (A group) dominated again during cool regime in the 1980s. As sardine biomass decreased in association with the climate regime shift that occurred in the late 1980s, catches of C group immediately increased after the regime shift and remained at high levels during warm regime in the 1990s. Alternations of dominant fish groups occurred 6 times between 1910 and 2008. The dominant period of the 7 species lasted for 10-20 years. The catch of Pacific sardine in the TWC and KOC regions showed a negative correlation with the catch of the other 5 species (Pacific herring, anchovy, jack mackerel, Pacific saury, and common squid), suggesting that the abundance of the 5 species is strongly affected by the abundance of Pacific sardine in relation to the climate regime shifts. The total catch level of the 7 species in the KOC region was generally higher than that in the TWC region before 1991 but was lower after 1992, suggesting that the fish populations in the Pacific side are shifted to the TWC region by zonal oscillation of the oceanic conditions in relation to the climate regime shift in the late 1980s.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.9 no.12
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• pp.439-451
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• 2019

This study is about the historical records of anchovy which has fluent nutritions as well as the representative side dish in Korean food culture and life. The formal first record about anchovy is in the Uhaeieobo written by Damjeung in 1803. Another important historical record about anchovy are Hyeonsaneobo(Jasaneobo) written by Jeong Yak-jeon in 1814, and Eomyeonggo(Fish name list) of Nanhoeomogji written by Seo Yu-gu in 1820. The anchovies were used for food in Korea even before the Chosun Dynasty, but they were not noticed by people. Because at that time, fishing tools and instruments such as nets were not developed enough to raise enough catches and food processing technology were not developed. Since then, in the Japanese colonial era, it has been actively developing agricultural fertilizers using anchovies. In addition, the processing technology that can be used as an edible food using anchovy has been rapidly developed. Now, the anchovy industry has very important position in Korea's fisheries industry. Among them, 'Jukbangryum anchovy' catching bamboo weir tool which has been existed for over five hundred years in Namhae province, not only creates great high economic value, but also has cultural value. Therefore, the historical literature study on anchovy can be used as an invaluable resource not only for the study of fishery from an industrial point of view, but also for the registration of world cultural heritage and GIAHS (Globally Important Agricultural Heritage System) of 'Jukbangryum' which is traditional fishery catching instrument in Korea.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.1
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• pp.79-87
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• 1997

A study on the processing method of anchovy hydrolysate paste (AHP) was carried out to improve the sensory quality of salted and fermented fish. Homogenized whole anchovy was hydrolyzed using commercial pretenses, Complex enzyme-2000 (CE, Pacific Chem. Co.) and Alcalase (AL, Novo), in a cylindrical vessel with 4 baffle plates and 6-bladed turbine impeller. Optimal pH, temperature, and enzyme concentration for the hydrolysis with CE and AL were $7.0,\;52^{\circ}C,\;7\%$, and $8.0,\;60^{\circ}C,\;6\%$, respectively. The rational amount of water for homogenization, agitation speed, and hydrolyzing time were $100\%\;(w/w)$, 100 rpm, and 210 min, respectively. To make the hydrolysate to paste type, it was effective to mix the additives, such as starch, soybean protein, agar, and carrageenan gum to the hydrolysate 5 min before the end of boiling at $100^{\circ}C$ for 30 min. Minimal NaCl concentration for long-term preservation was $15\%$, and this could be reduced to $12\%$ by adding $5\%$ of KCl. yield of the AHP based on the total nitrogen content was $94.6\~97.0\%,\;and\;86.0\~89.2\%$, of the nitrogen was amino nitrogen. Salinity, pH and histamine content of the AHP prepared with $12\%$ NaCl and $5\%$ KCl were $9.3\~9.9\%,\;6.1\~6.2$, and below 13 mg/100 g, respectively. The AHP was stable at $26{\pm}3^{\circ}C$ for 60 days on bacterial growth, and addition of $0.05\%$ of rosemary (Herbalox) extract was effective to inhibit the lipid oxidation of the AHP during storage.