• Journal of fish pathology
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• v.25 no.3
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• pp.243-247
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• 2012

Histopathological observations on a epidermal papilloma of wild red halibut (Hippogossoides dubius) caught at the area around Echung Island and Gogunsan Islands were done. The papilloma formed on the dorsal fin was the same color with the body on the ocular side but black on the non-ocular side. Under light microscopy, the tumor on the skin was very similar to epithelial papilloma supported by connective tissue. X-cell-like cells in the tumors were large and eosinophilic with a centrally-located, large nucleus. But the characteristic large nucleolus in the nucleus of the x-like cells was indistinct clear in this specimen because about 6-9 hours have passed after catching the fish and autolysis have occurred.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.621-630
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• 2015

This study investigated the concentration of total mercury in 17 species of commonly consumed fishes and assessed the risk to human health from provisional tolerable weekly intakes PTWI% as affected by migratory characterization, such as migration and vagility. The measured mean concentrations of total mercury in these 17 species of commonly consumed fishes suggest that mean concentrations of total mercury in 10 species of migratory fishes (largehead hairtail, chub mackerel, Pacific saury, skipjack tuna, Pacific cod, anchovy, Alaska pollack, brown croaker, Japanese Spanish mackerel, yellow croaker and Pacific herring) were low compared to those in 7 species of demersal fishes (red stingray, brown sole, bastard halibut, conger eel, blackmouth angler, rockfish and filefish). Based on the mean concentrations, the PTWI% of total mercury among commonly consumed migratory fishes was 3.393%, which was higher than that of commonly consumed demersal fishes (2.710%).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.5
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• pp.541-555
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• 2016

This study determined the concentrations of lead and cadmium in 18 species of commonly consumed fish and assessed the risk based on provisional tolerable weekly (monthly) intakes [PTW(M)I] % as affected by behavioral characteristics, such as migration and settlement. In the 18 species, the mean concentrations of lead and cadmium were higher in the 11 species of migratory fish (llargehead hairtail Trichiurus lepturus, chub mackerel Scomber japonicus, Pacific saury Cololabis saira, skipjack tuna Katsuwonus pelamis, Pacific cod Gadus macrocephalus, anchovy Engraulis japonicus, Alaska pollack Theragra chalcogramm, brown croaker Miichthys miiuy, Japanese Spanish mackerel Scomberomorus niphonius, yellow croaker Larimichthys polyactis, and Pacific herring Clupea pallasii) than in the seven demersal species (red stingray Dasyatis akajei, brown sole Pleuronectes herzensteini, bastard halibut Paralichthys olivaceus, conger eel Conger myriaster, blackmouth angler Lophiomus setigerus, rockfish Sebastes schlegelii, and filefish Stephanolepis cirrhifer). Based on the mean concentrations, the PTWI % of lead and cadmium in commonly consumed migratory fish were 1.900 and 2.986%, respectively, which were higher than the values for lead and cadmium in the commonly consumed demersal fishes (0.257 and 0.318%, respectively). The estimation of weekly (monthly) intakes and target hazard quotients for the toxic elements lead and cadmium revealed that the commonly consumed migratory and demersal fish do not pose any health risks for consumers.

• Journal of Life Science
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• v.25 no.11
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• pp.1280-1289
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• 2015

Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.