• Journal of Fisheries and Marine Sciences Education
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• v.11 no.1
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• pp.24-42
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• 1999

I have studied historical transition process of fisheries industries, fisheries Institute in abreast of developing fisheries industries of west coast of Korea since 1910 year with regard to the Gogunsan Is. The results were summarized as follows. In 1910 year, fishery industry has been carried out shifting fishing gear e.g set-net in shallow waters, small stow net, small seine net adapting to the tophorgrapical feature, shape of coast, oceanic condition, however, the fishing gear and fishing method were undeveloped, so that, Japanese fishermen had been exploited fisheries resources penetrating the fishing ground. Most important species were lot of captured croaker, cod, spanish mackeral, sea abream, herring in coastal sea. nowaday, squid, anchovy, shrimp, crab, pompret were much captured. The species were captured in 18 century were not captured. It is rarely than that period. Fishereis aquatic culture had been not farmed till 1960 year, but sea laver, shrimp, crab, had been breeded 1970 year also, the fresh water fish e.g. eel, cat-fish had been breeded activately. The fisheries processing industry were composed of salt. icing, dry, method. the salted fish industry had been prevailed at Gangyng, Kwangchon, Kunsan, Julpo comparatively. The fisheries institute had been established at Kunsan at first, but institute established in other region had been abolished in a short time. This phenomenon was related with development of fisheries resources. The western coast fisheries industries had been wasted of decreasing of fisheries resources, variation of environment. Accordingly, the study of preserving the marine resources. educated man power who engaged in fisheries field have to accomplish. Sea was dying with reason of loss of mud in west coast factory waste, waste of life the increase of accident of sea polluted, each illegal fishing industry physical and chemical reason etc. in this respect, Kusan maritime college, fisheries developing agency, institute have to take important role for developing fishing industry.

• Journal of the Society of Disaster Information
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• v.18 no.1
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• pp.194-201
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• 2022

Purpose: This study investigated the relationship between climate factors and the catches in Korean offshore fisheries in recent three decades (1981 to 2010). Method: This study focused on seven types of fish species preferred in Korean cuisine. In the study, 10-year moving averages were used so that long-term trends could be easily identified. Results: Both air temperature and sea surface temperature (SST) on the coast of Korea rose in the period (p < 0.05). The rise in SST was significantly correlated with the rise in air temperature (p < 0.05), but not with precipitation. In the 2010s compared to in the 1981, catches of anchovy and squid greatly increased (p < 0.05), while catches of Alaska / walleye pollock has been almost extinct over the past 30 years. As such, cold-water fish species decreased or disappeared, and their fishing ground was replaced by warm-water fish species. Conclusions: These findings indicate that fish species caught in offshore fisheries of Korea have changed due to climate change, especially warming. This suggests that the warming of the Korean Peninsula may have a significant impact on the supply of fishery products and food security to Koreans in the near future.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.1
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• pp.7-12
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• 2001

To investigate difference of component changes in salt-fermented spring (SAS) and autumn (AAS) anchovy, Engraulis japonicus sauce during fermentation, various chemical properties were examined at $1.5\sim3$ months intervals during 18 months fermentation, The contents of total and amino nitrogen were higher in SAS than in AAS until 15.7 and 17.4 months fermentation, respectively, but there were no difference after that. The cross point of inosine (HxR) + hypoxanthine (Hx) and uric acid was faster in SAS with 10.6 months fermentation than in AAS with 11.5 months fermentation, After 18 months of fermentation, the SAS was rich in free amino acids, such as glutamic acid, alanine, aspartic acid, valine, lysine in that order, On the other hand, the AAS was rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, isoleucine in that order. Absorbance at 453 nm were higher in SAS than in AAS, and increased gradually during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.223-230
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• 2008

For the use of extracts from salmon frame as a basic material of Gomtang-like products, various methods (soaking into soybean milk, adding anchovy, and adding spices) for masking fish odor into extracts from salmon frame were examined and the food component characteristics were also compared with commercial Gomtang. According to the results of volatile basic nitrogen, transmission at 660 nm and sensory evaluation of extracts, soaking treatment, which is the soaking of salmon frame into soybean milk, was the most efficient method among the various methods for masking fish odor into extracts from salmon frame. There was no difference in the proximate composition between extracts from salmon frame soaked (FS) and unsoaked (C) into soybean milk. The FS was not detected in heavy metals, such as chromium, lead and cadmium. The taste value of FS (16.26) was higher than that of C and the major amino acids were glutamic acid and aspartic acid. Total amino acid content of FS (3.08 g/100 mL) was also higher than those of C (2.95 g/100 mL) and commercial Gomtang (1.70 g/100 mL), and the major amino acids were glycine, proline, glutamic acid and arginine. The calcium and phosphorus contents of FS/500 mL accounted for 21.7% and 18.5%, respectively, of the recommended daily allowance of mineral for adult.