• Korean Journal of Ichthyology
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• v.20 no.3
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• pp.190-197
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• 2008

Spatio-temporal distribution of eggs and larvae of Japanese anchovy Engraulis japonica in the southern sea of Korea was determined using data obtained from icthyoplanktonic surveys and oceanographic observations between Goheung Peninsula and Goeje Island from May to August 2007. Commercial anchovy catch and size composition from four local fishery cooperative associations were also analyzed in relation to the geographic distribution of eggs and larvae. The abundance of anchovy eggs increased from May to July and was lowest in August. Eggs were mainly distributed between Namhae Island and Goeje Island, where water temperatures were $15{\sim}24^{\circ}C$ and salinities were 32~35‰. In 2007 anchovy landings between Namhae Island and Goeje Island were 11,409 tons at Tongyeong association, 4,137 tons at Masan association, and 2,487 tons at Sacheon association. However, landings between Goheung and Yeosu Peninsula were only 4,411 tons (at Yeosu association). The catch by anchovy tow net was high in the area where eggs were abundantly distributed. This indicates that the distribution of egg density was directly correlated with recruitment of E. japonica. All growth stages were abundant in the study area, indicating that this area is a major spawning and growing ground of E. japonica in Korean waters.

• Journal of Fisheries and Marine Sciences Education
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• v.8 no.1
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• pp.92-107
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• 1996

Based on the act.ivity report for the coastal fisheries resources conducted from 1982 to 1989 by West, East Research Institute of Fisheries, some other reports from Korea Rural Economics Institute and etc., and the questionnaire results for the senses of fishermen, the fishing efficiency and conditions of by - catch of small fish in winged stow net were analized, and then some ways to prevent from by - catch of small fishes were suggested in this paper. The nationwide conditions of Permission and Disposal in winged stow net fishery arc that number of cases of coastal winged stow net fishery has dropped to 757 by 1994 while it was 961 in 1991 and that the number of cases of a sectional winged stow net fishery on the contrary has increased to 302 by 1994 while it was 11 in 1991. Regardless of region, catch per net by year in general has been on gradual increase in 1982 through 1989, but that showed decrease in 1994. From the view of region, the proportion of by - catch of shrimps and blenny is higher in Kyonggi, Chungnam with West Sea and that of anchovy and blenny is higher in Chonbuk, Chonnam, Kyongnam with South Sea. The average proportions of by - catch of small fish for 5 years from 1985 to 1989 are 86.9% for sand lance, 69% for anchovy, 63% for big eyed herring, 51% for blenny, 22% for Southern rough shrimp and 19% for akiami paste shrimp, hence sand lance and anchovy are highly by - catch effective while shrimps is not. Ways to prevent the over fishing of small fish in winged stow net fishery includes reduction of fishing frequency during April and August through November, the very season for small fish, use of meshes large enough for small fish to go through and assignment of fishing area to other than habitats of stationary fish.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.36 no.3
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• pp.166-174
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• 2000

Anchovy, EngrauEis japonica scoop nets are used in the coastal of Southern and Cheju of Korea. Especially in the Cheju, the fishing gear of scoop nets consists of upper boom, lower boom, pressing stick and bag net. They are operated by fishing boats of 6 to 10 ton class and 8 persons on board. The booms are controlled by side drum, and the net and pressing stick are hauled by only human power in operating. Therefore this fishery needs to large labor and heavy human power and has much risk. Three kinds of hydraulic winding device which controls two booms was designed and manufactured to reduce heavy labor force of scoop nets, and trial in the sea was carried out to test their performances using the commercial fishing boats of 6 ton class. The proper capacity of hydraulic pump and motor were determined by model test of boom 1/5 scale. The results obtained are as follows, 1. Tension of boom which is being drawn was the strongest and 187.5kgf when the boom's end is in the depth of 4m under the water. 2. The hydraulic motor of the fittest kind of winder has the least leakage per time than the other kinds. 3. In the best type of several winder devices, when the pressure difference was fixed $130kg/^2$ for the safe fishery, the winding velocity of boom line was 2m/sec, is faster 0.48/sec than traditional fishing method and this winder can catch the anchovy of 1.6 tonnage. 4. As a result, the crew were decreased from 8 to 6 and the problem of heavy human power and risk on fishing operation were solved by using the this winder.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.273-284
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• 2004

This study is on the changing pattern of fish-and-shellfish uses during the last two thirds of Chosun period on the premise that they are influenced by development of fishing technology. With a literary approach, this paper researches how fish-and-shellfish production and consumption pattern changed, especially in relation to technological development of fisheries. First, we examine into the changes of fishery production. And next, we analyze the kind and cooking method of fish-and-shellfish in [Eum-sik-di-mi-bang](1670) and [Gyu-hap-chong-seo](1815). The analysis of two books revealed that there were significant differences in fish-and-shellfish uses. Because the two books were written with a gap of 145 years and the development of fishing technology and remarkable changes of fishery production affected on the fish-and-shellfish uses. Due to primitive fishing tools and skills, fresh-water and reverse-river-fish and shellfish had been caught in substantial amount until the middle ages of Chosun period. As a result, the availability of seafood were limited extremely even in the upper classes. These situations are evidenced by the analysis of [Eum-sik-di-mi-bang]. Only 12 kinds of fish-and-shellfish are described in [Eum-sik-di-mi-bang]. Most of the sesfoods is mollusc which is easy to catch. As for the salt-water fish, dried cod and dried herring were mentioned. Mullet, the reverse-water-fish, is used most frequently. Only one kind of 'Hoe', which needs extreme freshness, is described. This means that the use of fresh fish-and-shellfish was very limited to some kinds which could be caught near the village. As the netting fishery began to be developed in the 18th century, the production of some salt-water fishes, such as anchovy, shrimp, yellow corvina, pollack, and herring, had increased remarkably to make marine resources more available. Small fish, such as anchovy and shrimp were preserved as 'Jeot-gal' and sold nationwide. Therefore, 'Jeot-gal' and seafood could be used in Kimchi around this time and had a deep influence on the change of Kimchi in taste and nutrition. In [Gyu-hap-chong-seo], 33 kinds of fish-and-shellfish are described. Including cod and herring, 17 kinds of sea water fish and mollusc are mentioned. Some of these are consumed in fresh state, neither as dried nor as salted. Because the merchants promoted the transport of seafoods to other regions according to the growth of commercial economy. As a result the diet of the people could be enriched by the various seafoods.

• Journal of the Korean Society of Marine Environment & Safety
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• v.25 no.5
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• pp.535-541
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• 2019

The purpose of this study was to investigate the possibility of fishery in offshore wind farms and evaluate the risk linked to the presence of turbines and submarine cables in these areas. With this objective, we studied an offshore wind farm in the Southwest Sea and the current state of vessels in the surrounding National Fishing Port. The risk assessment criteria for 22 fishing gears and methods were set by referring to the fishing boats; thereafter, the risk was assessed by experts. The fishing gears and methods that could be safely operated (i.e., associated with low risk) in the offshore wind farm were: single-line fishing, jigging, and the anchovy lift net. The risk was normal so that it is possible to operate, but the fishing gears and methods that need attention are: the set long line, drifting long line, troll line, squid rip hook, octopus pot, webfoot octopus pot, coastal fish pot, stow net on stake, winged stow net, stationary gill net, and drift gill net. Moreover, the fishing gears and methods difficult to operate in the of shore wind farm (i.e., associated with high risk) were: the dredge, beam trawl, and purse seine. Finally, those associated with very high risk and that should not be allowed in offshore wind farms were: the stow net, anchovy drag net, otter trawl, Danish seine, and bottom pair trawl.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.37 no.2
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• pp.117-123
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• 2001

Anchovy scoop nets, a kind of lift net have been used in the coastal area of Cheju and South sea of Korea. An incandescent lamp(AC 100V, 1kW) is being used as a fishing lamp for gathering anchovy. Fishing lamp was installed at 1m ahead of the prow and 1.5m higher than the water surface. The fishing lamp let fish school rise to the water surface and attract to bag net. Accordingly, a successful anchovy catching depends on controling of fishing lamp. On the study, the distribution of spectral irradiance illumination of incandescent lamp(1kw) and the irradiance efficiency of reflection plate were analyzed and discussed to investigate the ability of fishing lamp which can attract anchovy school effectively. The results obtained are summarized as follows : 1. Around 180% of irradiance efficiency of incandescent lamp was increased by using the reflection plate. The light of lamp was radiated into water with circular shape. 2. The irradiance illumination of incandescent lamp in air was a maximum in wave length of 994nm but it was 690nm at 0.5m and 1.0m of water depth. 3. The relationship between water depth(x) and water illumination(y) of vertical light is represented as follows : y=146.03e supper(-0.37x) 4. The light of incandescent lamp(1kW) pass through much better into vertical direction than horizontal but it was estimated that the light was not able to reach depth of 20m.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.272-277
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• 1997

To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8％ to 26%, where product E was the saltiest and followed by F> H > B > E > A> C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51％ to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.3
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• pp.161-171
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• 1970

1. The higher the temperature of the sea water, and the smaller the size of the oriental brown shrimp, the higher the feeding rate of the shrimp will be as long as the temperature ranges from $19^{\circ}\;to\;30^{\circ}C$, and each shrimp weighs from 1.6 to 14.9 grams. The average daily feeding rate is between 18 to 44 percent. 2. The nighttime feeding rate is always higher than the daytime feeding rate. However, the daytime feeding rate can be raised to from 22 to 37 percent of the daily feeding rate iii the non-sediment, dark or direct-sunshine-shielded conditions. Growth can thus be accelerated to that extent under such conditions. 3. When anchovy and short-necked clam meats were simultaneously used as food, a greater quantity of anchovy meat was consumed than short-necked clam meat both during the daytime and nighttime. When anchovy and short-necked clam meats were simultaneously given, the averaged daily feeding rates of anchovy and short-necked clam meats were 12.9 percent and 10.3 percent, respectively. 4. The following equation applies to the relationship between the freight of the oriental brown shrimp (W in grams) and their daily growth rate (DGR in percent): log DGR=0.7035-0.7864 log W. The daily growth rate is in inverse proportion to the size of the shrimp. 5. The efficiency of food conversion of the oriental brown shrimp fluctuates between 2.8 and 7.8 percent without extensive difference depending on the size of the shrimp. This was very small as compared with the corresponding figures so far known for fish and cuttlefish.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.23 no.4
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• pp.177-183
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• 1987

The catch by the set net fishery from 1971 to 1985 were analyzed in order to reveal its fluctuation characteristics. Generally, the catch increased from 16,787M/T in 1971 to 84,103M/T in 1985 and showed maximum in 1979 with 99,475M/T of catch. This trend was mainly related to the higher production of file fish which accounts for 64% of the total catch in 1979, and the change of catch statistical classification according to the revising of fishery law in 1976. It was also closely related to the variation of the sea water temperature in coastal area. The main fishing period of the set net fishery appeared from October to November. Catch of the set net fishery was led by that in the southern coast before 1976 and by that in the eastern coast from 1977 to 1980, the tendency changed irregular from 1981. Three groups of fishes could be distinguished by principal component analysis of the annual catch. A group showing steady decreasing tendency was composed of the fishes such as whiting, sand fish, hair tail and anchovy. The another group composed of small alaska pollack, round herring, goby, gizzard shad, sand lance and file fish revaled an increasing tendency. The other fishes did not show any annual tendency.

• Korean Journal of Heritage: History & Science
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• v.55 no.3
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• pp.132-150
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• 2022

Designated as a national intangible cultural asset, the fish weir is a traditional fishing method and was a leading fishing tool in Korean coastal fishery. As the littoral sea area fishing vessel fishery developed since the 1970s, traditional fishing methods including fish weirs began to decline. The fish weir has been passed down in the form of tools such as fish weirs, stone weirs, and bamboo weirs. In Namhae-gun and Sacheon City in Gyeongsangnam-do, anchovies are caught using bamboo weirs. A basic bamboo weir consists of a fish trap(balgong), a space where fish gather together, and a V- or U-shaped wooden fence(halgaji) that helps fish come inside the fish trap. Its fishing method is to catch fish that have come to the coast during high tide alongside those are stuck inside fish traps(balgong) with nets or scoop nets. This paper examined the process of passing down traditional fishing methods through a comparative analysis of the bamboo weir structures and fishing methods in the Namhae and Sacheon regions. First, the historical process of assembling the current bamboo weir structure was analyzed. The bamboo weir, a fishing tool, appears to have combined the features of past weirs and fish weirs based on the Jijok Strait and Samcheonpo Strait. Next, this paper examined the structure and fishing method of the two types of bamboo weirs made with a circular or square fish trap(balgong) where fish gather. Through this analysis, this study examined the lives of fishermen who have adapted to their natural environment and actively utilized obtainable resources(materials), and then changed the traditional fishing method of bamboo weirs and developed them into an appropriate technology. Lastly, a new value attributed to anchovies caught using bamboo weirs was analyzed. This new value extracted from better bamboo weir anchovies works as a mechanism to uphold the tradition of anchovy-catching bamboo-weir fishing, which produces a smaller amount of anchovies compared to other methods of anchovy fishing. In this way, bamboo weir fishing has been passed down as a result of its differentiated aspect of producing better anchovies than those produced with other fishing methods, as well as the historical aspect of it being a traditional fishing method.