• 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.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.50 no.1
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• pp.39-49
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• 2014

Morphological and positional characteristics of anchovy aggregations, confirmed by trawling, were examined in two locations of the southern part of theWest Sea (T1) and the western side of South Sea (T11) of South Korea. Morphological characteristics (mean length, height and area) of the anchovy aggregations at T1 were smaller than those at T11, however the positional characteristics (distributional depth and bottom depth) of the aggregations at T1 were larger than those at T11. Diverse dataset such as the ship's cruise track, the cruse map, and interpolated three-dimensional-like water temperature were visualized in multiple dimensions. For a comprehensive understanding of the anchovy aggregations within their surrounding circumstances, the interpolated water temperature transferred to the location of anchovy aggregations at both stations were visualized based on geospatial information. Using quantitative investigation, the overall range of change in water temperature and salinity of anchovy aggregations at stations was considerably small. However, the water temperature and salinity of anchovy aggregations at T11 were somewhat higher than those at T1.

• 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.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.51 no.1
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• pp.86-93
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• 2015

Anchovy (Engraulis japonicus) is one of the most important species in the South Sea of South Korea. In order to estimate the biomass of anchovy, acoustic surveys, concurrently with trawling, were conducted in April, July, and September of 2013 and February of 2014 off the coast of Tongyeong and Yeosu. However, anchovies were found only during spring (April) and winter (February) surveys. To display only anchovy species confirmed by trawls on empty spaced echograms, virtual echograms were created. Three target strength (TS) values of anchovy were used: TS_z = 20 log L - (20/3) log (1+z/10) - 67.6 (Zhao et al.), TS_y =20 log L - 72.9 (Yoon et al.), TS_f = 20 log L - 71.9 (Foote). For anchovy schools combined with other species e.g., hairtail, squid, and Korean pomfret, their TS values were used to calculate an average TS. As a result, the anchovy biomass in the winter survey was approximately 75,000 tons (TS_z), 90,000 tons (TS_f), 114,000 tons (TS_y), respectively. The biomass in spring was 9,000 tons (TS_z), 9,200 tons (TS_f), 10,000 tons (TS_y). The sampling variance of spring was 70% and of winter was 30%. In order to manage anchovy resource sustainably, larvae and adult anchovy should be separately surveyed, the optimal area, date, and time for acoustic survey should be investigated, and the biomass survey should be done for relatively long and regular base.

• 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 Food Science and Nutrition
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• v.35 no.5
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• pp.600-605
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• 2006

B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in $40{\sim}60%$ ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% pretense increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.6
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• pp.1087-1093
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• 1996

Current processing and packaging of anchovy sauce was reviewed and a new method of anchovy sauce processing was proposed for standardized production and quality management. The proposed procedure for liquid type anchovy sauce involves mixing of anchovy fishes and salt(20%), stored aging and fermentation under controlled temperature condition, filtration/centrifuge, secondary fermentation and filtration of residue added with brine solution, combining of first and second filtrates, packaging into container, and pasteurization. Treatment of residue waste was also considered.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.34 no.2
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• pp.159-164
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• 1998

In order to investigate the relation between the environmental factors influencing on the fluctuation of fishing condition and the catch of anchovy in gill nets in the coastal waters of Yosu, five oceanographic factors, i.e., water temperature, salinity, chlorophyll-a and the catch of anchovy in gill nets are observed from June 6 to August 12 in 1993. The results obtained are summerized as follows: 1) The water temperature ranged from 16.$0^{\circ}C$ to 22.6$^{\circ}C$ and the salinity from 30.13$\textperthousand$ to 33.65$\textperthousand$. the water temperature and salinity showed no significant influence on the catch of anchovy, but the catch did not expose high values in low temperature and salinity. 2) The catch of anchovy increased with the amount of chlorophyll-a. It is therefore emphasized that the amount of chlorophyll-a is the greatest one of environmental factors influencing on the catch of anchovy.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.54 no.3
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• pp.262-270
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• 2018

We examined the characteristics of egg and larval distributions and catch changes of anchovy in relation to abnormally high sea temperature in the South Sea of Korea in summer 2015 and 2016. The densities of anchovy eggs and larvae in the southern coastal region were lower in July-August 2016 than in July-August 2015. In particular, anchovy eggs and larvae (approximately 5 mm TL) were rarely observed in the coastal region in August 2016 due to the abnormally high SST (up to $28^{\circ}C$), which was above the optimum spawning temperature of anchovy. The catch of non-swimming stage (< 2 cm TL) larval anchovy was lower in July-August 2016 than in July-August 2015. The decreased catch of larval anchovy in July-August 2016 could be attributed to decreased spawning density in June-July 2016. In contrast, the catch of swimming stage (> 2 cm TL) anchovy was increased in July-August 2016. In the summer of 2016, prominent sea temperature near the southern coast of Korea and sea temperature higher than $30^{\circ}C$ in the offshore region of the South Sea of Korea could greatly enhance the retention of swimming anchovies in the coastal fishing grounds.