• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.4
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• pp.397-402
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• 2011

We surveyed the bycatch and discard of the shrimp-pot fishery in Hokkaido, Japan, three times during the major fishing period in September 2005. The surveyed catches were analyzed to separate bycatch, discard, and landings. To analyze bycatch and discard, we randomly selected 2 shrimp pots from each of 7 sets, for a total of 14 pots per survey. The total bycatch and discards from the rest of the shrimp pots were also analyzed in each survey. The total catch averaged 12 species. Coonstripe and pink shrimp catches averaged 74.7 kg/haul and 12.7 kg/haul, respectively. The weight of the bycatch averaged 33.4 kg/haul. The bycatch consisted mainly of snail fishes(5.1%), brittle stars(5.0%), and short-spined sea urchins(4.1%). Our analysis showed that the ratio of discard was 0.38, the rate of the discard was 27.4%, and the discard per unit effort was 33.4 kg/haul. The Hokkaido shrimp-pot fishermen discarded all of the bycatch except shrimps. Hence, the weight of the bycatch was equal to the weight of the discard. Our results comprise preliminary data that can be used to find ways to reduce bycatch and discard in the shrimp-pot fishery.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.44 no.4
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• pp.273-281
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• 2008

In this study, the effect of slope length and angle at the entrance to fishing pots on the size of captured shrimp was examined to determine the optimal design of pots for use in Hokkaido, Japan. The purpose of the current study was to optimize the design of shrimp pots to allow greater control over the size of captured individuals for the purposes of shrimp resource management. Tank experiments were conducted to determine the optimal slope length and slope angle by analyzing the sizes of shrimp entering 10 model pots with combinations of five different slope lengths on slope angle of current shrimp pot, and five different angles on slope length of current shrimp pot. The results showed that, as the slope length of the pot increased, the size of individuals which entered the pot increased. In addition, as the slope angle was elevated in each of the five different slope angle treatments, the size of individuals entering was also increased.

• Fisheries and Aquatic Sciences
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• v.12 no.4
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• pp.342-349
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• 2009

The purpose of the current study was to optimize shrimp-pot design to allow greater control over the size of captured individuals for the purposes of shrimp resource management. Tank experiments were conducted to determine the optimal slope length and slope angle by analyzing the sizes of shrimp that entered 25 model pots with combinations of five different slope lengths and five different angles. Shrimp size was measured using carapace length. The results showed that as the slope angle of the pot increased, the size of individuals that entered the pot increased. Furthermore, as the slope length increased, each of the five different slope angles of the pot increased, and the size of individuals entering also increased. The data indicated that the optimum pot design for reducing the capture of immature individuals had a $75^{\circ}$ slope angle and a 35.4 cm slope length.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.51 no.3
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• pp.396-404
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• 2015

Morotoge shrimp Pandalopsis japonica is caught by pot and others in the eastern coastal waters of Korea. Comparative fishing experiments were carried out in the eastern coast of Korea, using the dome-shaped pots with different five mesh sizes (17.1, 24.8, 35.3, 39.8, and 48.3 mm) in order to estimate the mesh selectivity of the pot for the morotoge shrimp, Pandalopsis japonica. The SELECT (Share Each Length's Catch Total) analysis method was applied to the catch data. The master selection curve of the pot for the shrimp was estimated to be s(R) = exp(15.770R-10.573)/[1+exp(15.770R-10.753)], where R is the ratio of carapace length to mesh size. From the selection curves, the carapace lengths of 50% retention were 11.6, 17.0, 23.9, and 34.1 mm for 17, 25, 35, and 50 mm mesh-size pot, respectively. It means that the pots of larger mesh size allow more shrimp of small size to escape.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.48 no.1
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• pp.1-9
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• 2012

For the optimal design of a shrimp pot to control the catch size and to reduce catch the small size shrimp, tank experiments were carried out to study the pot stability under water. Tank experiments were carried out to measure the drag with 4 kinds of model pots that have 50% selection on the individual of 25mm carapace length. The drag of each pot was measured every 10 times with changing the current speeds from 0.1m/s to 0.7m/s in 0.1m/s intervals and the pot attack angle from $0^{\circ}$ to $90^{\circ}$ in $15^{\circ}$ interval in a flume tank. The relation between the current speed and drag was presented. The stability of pot was estimated using the drag data and the friction data of Kim et al. (2008b). The results showed that, the drag was shown lower as small as the projected area of pot depending on the current speeds and angles. The model pots were showed to slide on the seabed in case of rock at the current speeds 0.35-0.38m/s and the possibility of turn over at the current speeds 0.77-0.89m/s. In conclusion, the stability of a shrimp pot showed more stable as the pot of the lower the height and the smaller projected area on current.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.46 no.2
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• pp.115-125
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• 2010

In order to design the optimal escape vent for the coon strip shrimp pot, the tank experiments were conducted with the model pot of five different slit height and slit width, respectively. The optimal height and width of escape vent were determined to 20mm and 40mm by tank experiments, respectively. These were determined by the 50% selection carapace length which was denoted to 25mm in selectivity curve. The escape experiments were conducted to determine a number of escape vent with the original shrimp pot to be set the designed escape vent from 2 vents to 10 vents increasing at intervals of 2 vents in tank. The optimal number of escape vents denoted 8 vents. Therefore, to apply the escape vent in commercial shrimp pot will be efficient to reduce small size shrimps to catch.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.40 no.1
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• pp.60-64
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• 2004

The reason of the loss for the plastic sea-eel pots were estimated as crew's mistake, strong current, bad weather, rough seabed, artificial reef and other boats' fishing. Especially, pot loss happened on the fishing could make some additional catch, loss of the catches and ghost fishing because there are baits and alive fish in the lost pot. Quantity of the lost pots was estimated as 2~4 times of the ordinary usage. On the result of investigation to analyze the possibility of sustainable ghost fishing for the lost pot to feed the fishes at anytime because there were blenny, silver whiting, bar-tailed flathead and shrimp including sea-eel in the lost pot. In the bioeconomic point, ghost fishing is competitive with the general fishing. Accordingly, usage of biodegradable plastic material for the plastic sea-eel pot will be better to reduce ghost fishing

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.95-102
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• 1988

This survey was performed to investigate the favorite foods of housewives lived in the metropolitan area and farm and fishing village, and to find the correlation of the results between those two areas. The most favorite staple foods of housewives in both areas were boiled rice, and iced noodle in noodles. The most favorite sidedishes were beef soup, pot stew with soybean paste, roasted ribs, beef, pickled wild seasame leaf, fried shrimp and pickled korean cabbage. The most favorite one in beverages was fruit punch, and in teas was coffee. Jangachies(pickled vegetables with spices) were in complete correlation, on the other hands buns, fruits, seasoned greens and broths were in the convese correlation between the metropolitan area and farm and fishing village. Teas, diet foods, meats, pan boilings, confections, noodles, somothered dishes, fried foods, boiled rices, Kimchies, rice cakes, hard-boiled foods in soy and beverages were in the general correlation between those two areas.