• The Journal of Fisheries Business Administration
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• v.17 no.1
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• pp.41-76
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• 1986

The northeastern Pacific and eastern Bering Sea supports large and divers finfish and shellfish compelxes. The North Pacific fishing grounds are largest fish production total 30.89 percent of the world in 1983. Recent action by the around countries extending their fisheies jurisdiction to 200 mile has provided a new environment. The new approch to fisheries management has resulted in an arormous expansion in tile demand for scientific information. These are no longer limited to biological concerns. Emphasis has been focused recently on the need to understand the economic, social, politics and philosophy characteristics of a fishing and how they will be affected by management decisions. The horizontal management and portfolio management for fisheries has increased interest in complex biological models and the coupling of these models with economic, politics and phyisophy components. Successful completion of this task will require and expanded understanding of oceanographic, biological, economic, social, politics and philosophic process associated with fisheries. Particular attention should be devoted to acquiring information an data processing for Korean trawl fishery, stock assessment in the areas. The need for international collaboration in management must be stressed. Some northeast Pacific and eastern Bering Sea fish stock migrate over long distances and political boundaries. Further, nearly all the fish stocks are harvested by several nations. The features require cooperation and coordination of research activities. The horizontal management will be made a way these activities for the around countries in the sea. Strongly, tile proposed again, Pacific International Council for Exploration of the Seas, PICES will interest between all users of the area's fisheries.

• The Journal of Fisheries Business Administration
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• v.48 no.4
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• pp.67-81
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• 2017

The aims of this study is to analyze the purchasing behavior of customers purchasing seafood using internet shopping mall based on the sales data of Suhyup Shopping Mall in 2016. The research shows three facts. First, 46.1% of those customers marine products in Suhyup Shopping Mall are purchasing less than 2 times a year and 62.7% of them are purchasing less than 5 times a year. Seconds, The amount of purchases of marine products using Suhyup Shopping Mall is very small. The proportion of purchasers with less than ￦100,000 per year is 48.5%, and the proportion of customers with annual purchases of less than ￦300,000 is 68.2%. Last, Relatively strong items were found by region and age. Abortion was a relatively strong item in the 20s, and In the 30s, the aquatic product set was a relatively strong item. In the 60s are seashells / scallops / shellfish and other fish, 70s are dried yellow croaker, abalone, tile fish and other fish. In the 60s and 70s, the other fishes showed strong relative strengths in terms of quantity and amount. But There were no relatively strong items due to regional differences according to the metropolitan area and nonmetropolitan area.

• Fisheries and Aquatic Sciences
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• v.7 no.2
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• pp.76-83
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• 2004

To supply fresh and quality quarantined seafood in live seafood specialty restaurants, facilities for short-term culture or holding of live marine fish and shellfish are a necessity. In this study, the performance of a simple recirculating aquarium system for the culture and holding of marine fish was evaluated. The aquarium system consisted of a culture tank, a foam fractionator for solids removal, and a Styrofoam bead filter for nitrification and solids trapping. In the first trial, the aquarium was stocked with a total of 12 kg Korean rockfish, which were fed approximately $0.5\%$ of the total fish body weight daily. During the 2-month culture period, total ammonia nitrogen (TAN) and nitrite nitrogen $(NO_2-N)$ concentrations remained below 1mg/L and 2mg/L, respectively. The chemical oxygen demand (COD) fluctuated between 13.6 and 31.2 mg/L on selected sampling days. The total suspended solids (TSS) removed by the foam fractionator was between 2.7 and 4.6g daily. The Styrofoam bead filter not only reduced TAN and $NO_2-N$ in the culture tank water, but also trapped solids equivalent to 8.3-26.7\% of the weight of feed supplied. In Trial 2, 30kg of live fish were held in the aquarium without feeding for a 24-hour period and the water quality parameters were monitored. TAN and $NO_2-N$ concentrations first increased and then decreased to around 0.3mg/L. These results demonstrate that the recirculating aquarium system is a functional option for the short-term culture or holding of marine fish.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.239-248
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• 2011

This article examines the types of Jwabans as recorded in 21 old books of the Joseon dynasty (1392-1909). The ingredients used in Jwabans during the Joseon dynasty were root vegetables, sea algae, seeds nuts, bird, meat, and fish. In the early, middle, and late eras of the Joseon dynasty, 10, nine, and 181 kinds of Jwabans were prepared, and two, one, and seven kinds of Jwabans were prepared using root vegetables (根菜類). During the early and late eras of the Joseon dynasty, one and 14 kinds of Jwabans were prepared using sea algae (海藻類), respectively, and four kinds of Jwabans were prepared using seeds nuts during late eras of the Joseon dynasty (種實類). During the early, mid and late eras, one, two, and 17 kinds of Jwabans were prepared using bird (鳥類), three, one, and 47 kinds of Jwabans were prepared using meat (肉類), and one, five, and 81 kinds of Jwabans were prepared using fish (魚類). The frequency of the Jwabans ingredients in order were fish (30.5%), meat (23.5%), pheasant (7%), root vegetables (5%), abalone (全鰒) (5%), laver (海苔) (4%), shellfish (貝類) (3%), fish eggs (魚卵) (2.5%), fleshy prawn (大蝦) (2.5%), sea tangle (昆布) (2%), dried tangle (海草) (1.5%), sparrow meat (雀肉) (1.5%), and etc during the Joseon dynasty. It seems that the appearance and supplementation with different ingredients increased throughout the Joseon dynasty. This may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further study will be conducted on recipes and ingredients recorded in these old books to develop a standardized recipe to globalize Jwabans.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.187-195
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• 2004

This study was conducted to figure out the nutritional nature of seafoods categorized according to the medicinal effects and the usages introduced in Lim-Won-Sib-Rheuk.-Ji, one of the well-known encyclopedias published during the Chosun Dynasty. They were compared with those introduced in other cooking books in order to find out how they were used in the diet of real-life. The seafoods of the book were first categorized into the fish 20, the mollusk 5, the crustacea 4, and the shellfish 7, and reptile according to the biological taxonomy, and then each one was reviewed in terms of the taste and the food-nature. Generally, the fishes had the sweet taste; the crustacea and the shellfish the salty or sour in addition to the sweet taste; none of them were bitter or hot. Most of them had the mild nature; seven of them were regarded as warm; four as cool; one as cold from the standpoint of the traditional medicine. The food-nature of seafoods was closely related with the medicinal effects on the human body. These seafoods were characteristically used in daily dietary life as well as the medical applications; used as the side-dishes rather than the main-dishes. The cooking methods of boiling, steaming, and baking were preferred to drying and stewing. The preservation methods favored were the fermentation, drying and salting. These cooking and preservation methods were believed to reflect the nature of the seafoods to manifest the medicinal effects.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.813-816
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• 1998

Toxicity and toxin compositions of wild and cultured scallops (Patinopecten yessoensis), collected from coastal waters near Kangnung of East Sea, were examined from January to June, 1997. By mouse bioassay methods, the toxicity was detected with low toxicity of $2 MU\;g^{-1}$, and paralytic shellfish poisoning (PSP) toxin was detected in the specimens from 30 April to 15 May by HPLC. GTXs and PXs were identified as the major toxin components.

• Journal of Environmental Health Sciences
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• v.26 no.2
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• pp.116-121
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• 2000

This study was performed to investigate the heavy metal contents and distribution in bioorganisms from the estuary area of Mankyeong-Dongjin river. In paddy plant, the average contents of heavy metals were in order of Zn>Cu>Pb>Cr>Cd in all parts. Those of Cd, Cr, Pb and Cu were all highest in the leaf while lowest in the brown rice. The average content of Zn was almost similar in all parts. In the dried muscular parts of shellfish, the average contents of heavy metals were in the range of 1.06~1.95 mg/kg for Cd, 2.93~4.98 mg/kg for Cr, 0.90~1.17 mg/kg for Pb, 8.41~18.58 mg/kg for Cu and 29.81~67.31 for Zn, respectively, In fish(Acanthogobius hasta), the average contents of heavy metals in the dried body parts were in the range of 0.05~0.43 mg/kg for Cd, 0.65~4.59 mg/kg for Cr, 1.01~4.75 mg/kg for Pb and 1.34~4.19 mg/kg for Cu, with high accumulation in bone and head overally.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.53 no.3
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• pp.266-275
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• 2017

The maximum sustained yield (MSY) of shellfish caught through dredge fishery was 7,250 to 7,490 MT from 1990 to 1999, which was not affected by the construction of the Saemangeum Dike. The MSY from 2000 to 2016, under the influence of the dike, was 1,716 to 1,776 MT when the total annual fish catch was 1,000 MT or more, and 289 to 336 MT when it was less than 1,000 MT. The construction of the Saemangeum Dike led to a decrease in the catch volume of the offshore dredge fishery in Jeollabuk-do, to 4.2 to 23.7% of that before its construction. The allowable biological catch (ABC) was estimated to be 313 to 1,532 MT per year, which was about 72.3 to 94.3% less than before the construction of Saemangeum Dike. Currently, the dredge fishery in Jeollabuk-do relies on comb pen shells. For fishery management, the catch per vessel should be set at 51.0 MT/year or less, and the number of fishing vessels should be reduced to 22 as quickly as possible. Besides, in the long term, the number of current fishing vessels should be reduced to less than half in consideration of the comb pen shell collecting period in Jeollabuk-do.

• Journal of the Korean Association of Geographic Information Studies
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• v.8 no.3
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• pp.142-149
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• 2005

To provide observed oceanography data at coastal fish and shellfish farm in the northeastern sea of the Korean peninsula on real time base, we developed real time application system for fisheries oceanography information. The system has been made up a mooring buoy system, a server for oceanography data collection, a server for archiving data and a database system, and a web server for providing fisheries oceanography information using internet. Futhermore, to support letters service on a cellular phone, we developed the communication system from mooring buoy to cell phone on real time base. The oceanography data derived from the system are water temperature speed and direction of current in surface layer middle layer and bottom layer in hour. We were able to quantify short term variation of ocean conditions within several days at shellfish farm such as a scallop sea farm using our system. To reduce damages of fish and shellfish farm from abnormal phenomena of ocean conditions such as a broken stratification of water, an occurrence of abnormal coastal cold water and warm water we will be able to move vertically and horizontally the sea farm facilities to proper conditions using real time oceanography information derive from the system.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.