• Title/Summary/Keyword: spanish mackerel

Search Result 54, Processing Time 0.023 seconds

Population Variation of Spanish Mackerel (Scomberomorus niphonius) according to Its Major Prey Abundance in Southern and Eastern Coastal Waters of Korea (한국 남해와 동해 연안역 주요 먹이 어종의 풍도변화에 따른 삼치 개체군의 변동)

  • Kim, Jin Yeong;Kim, Youngsoon;Kim, Heeyong
    • Journal of Environmental Science International
    • /
    • v.30 no.10
    • /
    • pp.811-820
    • /
    • 2021
  • The population variation of Spanish mackerel (Scomberomorus niphonius) according to its major prey abundance was analyzed using monthly catches of coastal set net fisheries in the southern waters off Gyeongsangnam-do and eastern waters off Gyeongsangbuk-do of Korea from 2006 to 2019. The abundance of Spanish mackerel and its prey species fluctuated almost simultaneously with time lags of +2 to -2 months between the set net fisheries in the southern and eastern waters. The generalized additive model revealed that the abundance of Spanish mackerel was influenced by its prey species such as hairtail and anchovy in southern waters, and common mackerel and horse mackerel in eastern waters. The model deviance explained 49% and 42% of Spanish mackerel abundance in southern and eastern waters respectively. These results suggest that the abundance of Spanish mackerel is affected by seasonal migratory prey fish species in the coastal areas and can be linked to their northerly migration.

Correlation between water temperature and catch at a set net in Yeosu Bay, Korea

  • Choo, Hyosang
    • Fisheries and Aquatic Sciences
    • /
    • v.24 no.1
    • /
    • pp.41-52
    • /
    • 2021
  • Data for fish species composition and the catch of fish species were obtained from the daily trading records for the period between April and December 2016 to 2018 at the set net fishing grounds in Yeosu Bay, Korea. The annual mean total catch was 195.8 tons, and the dominant species was the Spanish mackerel (Scomberomorus niphonius), which accounts for about 55 percent of the total catch. The catch increased in spring and autumn. Increase in spring is caused by not Spanish mackerel but other fish while the increase in autumn by Spanish mackerel. The distinct increase of the catch in summer, 2017 was due to the new recruitment of small-sized Spanish mackerel, which was probably to be from the fish population hatched in spring in the East China Sea. Our results showed a strong correlation between water temperature and catch fluctuation. The catch increases with the increase in water temperatures, and the periodic pattern of the water temperature and catch fluctuation is more consistent in the offshore waters, in which warm current flows, than in the coast waters.

Long-term variation in catch of Spanish mackerel (Scomberomorus niphonius) related to environmental change in Korean waters (환경변화에 따른 한국 연근해 삼치 (Scomberomorus niphonius) 어획량의 장기변동)

  • Lee, Seung-Jong;Kim, Byung-Yeob;Chang, Dae-Soo
    • Journal of the Korean Society of Fisheries and Ocean Technology
    • /
    • v.47 no.2
    • /
    • pp.99-107
    • /
    • 2011
  • The relationships among long-term variation in catches of Spanish mackerel (Scomberomorus niphonius) and main food organism such as common mackerel (Scomber japonicus), anchovy (Engraulis japonicus), and oceanic condition in Korean waters were analyzed using 40 years of time-series data from 1971-2010. In the 1990s, oceanic conditions around the Korean peninsula shifted to a warmer regime with higher SST (sea surface temperature). The total catch of Spanish mackerel in Korean waters increased dramatically since the early 2000s, and main fishing ground form into South Sea in winter season from December to January. From the results of correlation analysis, we found a significant relationship between the Spanish mackerel catch and environmental factor such as SST, common mackerel and anchovy catch in Korean waters.

Feeding Habits of Spanish Mackerel (Scomberomorus niphonius) in the Southern Sea of Korea (남해에 출현하는 삼치(Scomberomorus niphonius)의 식성)

  • Huh, Sung-Hoi;Park, Joo-Myun;Baeck, Gun-Wook
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.39 no.1
    • /
    • pp.35-41
    • /
    • 2006
  • The feeding habits of Spanish mackerel (Scomberomorus niphonius) were studied based on the examination of stomach contents of 445 specimens collected from January to December 2004, in the Southern Sea of Korea. The size of Spanish mackerel ranged from 26.1 to 105.4 cm in fork length (FL). Spanish mackerel was a piscivorous fish which mainly consumed teleost fishes such as chub mackerel (Scomber japonicus) and anchovy (Engraulis japonicus). Its diet also included small quantities of shrimps, stomatopods, cephalopods, crabs, polychaetes, amphipods, cumaceans and copepods. Smaller individuals (<60 cm FL) consumed small fishes such as Engraulis japonicus and crustaceans. The portion of these prey items decreased with increasing fish size, and this decrease was paralleled with increased consumption of lager fishes such as Scomber japonicus and Cololabis saira. The prey size increased with the increase of fish size.

The Dynamic Optimal Fisheries Management for Spanish Mackerel (삼치어종의 동태적 최적어업관리)

  • Cho, Hoonseok;Nam, Jongoh
    • Environmental and Resource Economics Review
    • /
    • v.29 no.3
    • /
    • pp.363-388
    • /
    • 2020
  • The purposes of this study are to not only estimate optimal harvests and efforts using the surplus production methods for Spanish mackerel caught by multiple fishing gears, but provide dynamic optimal fisheries management for these gears using the current value Hamiltonian method. To achieve the above purposes this study uses several models such as Gavaris's general linear model for standardizing fishing efforts, surplus production method for estimating biological and technological coefficients, current value Hamiltonian method for estimating dynamic optimal harvest and efforts, and sensitivity analysis for diagnosing economic influences of these fisheries. As a result, this study showed that Spanish mackerel was overfished by multiple fishing gears based on surplus production method and the current value Hamiltonian method. Also, this study found that when the price and cost proportionally changed, the optimal harvest and fishing effort sensitively responded to the stock level of Spanish mackerel. Next, this study suggested that the multiple fishing gears for Spanish mackerel should reduce unnecessary costs such as operating time or inefficient fuel consumption. Finally, this study provided reasons Spanish mackerel should be included in the TAC system in a view of profit maximization based on sustainable use of the Spanish mackerel.

Evaluation of the Microbiological Quality of Glazed Spanish Mackerel in Teriyaki Sauce by Adding Lemon Juice Using Sous Vide Cook-chill Method (Sous Vide Cook-chill 법으로 생산된 삼치 데리야끼 조림의 레몬즙 첨가에 따른 미생물적 품질평가)

  • Kim, Heh-Young;Ko, Sung-Hee;Lee, Kyung-Yeoun
    • Korean journal of food and cookery science
    • /
    • v.24 no.5
    • /
    • pp.713-721
    • /
    • 2008
  • The principal objective of this study was to evaluate the microbiological quality of Glazed Spanish Mackerel in Teriyaki sauce by adding Lemon juice, using a Sous vide Cook-chill method. The control was prepared by mixing 100 g of cut Spanish Mackerel and 15 mL of Teriyaki sauce. 1.5 mL lemon juice was added to 15 mL of Teriyaki sauce. The product was stored at below $3^{\circ}C$, and its microbiological quality was assessed over varying storage periods (0, 5, 10, 15 days). Total Plate Counts at product flow showed no significant difference between the control and the lemon juice-added sample. However, the coliform counts at the end of mixing each sauce were detected at low levels of 1.65 Log CFU/g in the lemon juice-added sample, as opposed to 2.63 Log CFU/g in the controls (p<0.05). The microbiological quality by storage day was relatively high in the lemon juice-added samples. After reheating, the Total Plate Counts and Coliform counts of the lemon juice-added samples satisfied the standard applied in the processed food (5.0 and 2.0 Log CFU/g, respectively). It can be concluded that the addition of Lemon juice was more effective in ensuring the safety and extending the shelf life of Sous vide Glazed Spanish Mackerel in Teriyaki sauce.

A Quality Assurance Study for the Application of Cook/chill System in School Foodservice Operation (I) - Broiled Spanish Mackerel - (학교급식에 Cook/chill system 적용을 위한 품질보증연구(I) - 삼치구이 -)

  • Kwak, Tong-Kyung;Moon, Hye-Kyung;Park, Hye-Won;Hong, Wan-Soo;Ryu, Kyung;Chang, Hye-Ja;Kim, Sung-Hee;Choi, Eun-Jung
    • Journal of Food Hygiene and Safety
    • /
    • v.13 no.3
    • /
    • pp.278-293
    • /
    • 1998
  • The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled Broiled Spanish Mackerel in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. HACCP for the production of menu items was identified in simulation study. At each critical control point, time-temperature profile was recorded and microbiological analysis was done. Also chemical analyses and sensory evaluation were conducted for 5 days of chilled storage. The results of time-temperature measurement of Broiled Spanish Mackerel by each production phase showed satisfactory condition that met the standards. Broiled Spanish Mackerel showed excellent microbiological quality from raw ingredient phase ($TPC:2.58{\pm}0.12\;Log\;CFU/g$) to holding phase ($TPC:2.70{\pm}0.42\;Log\;CFU/g$). Coliform (0.84 Log MPN/g) and fecal coliform (0.84 Log MPN/g) were detected from marinating phase ($TPC:3.82{\pm}0.52\;Log\;CFU/g$). After heating, only few mesophiles were detected ($TPC:1.83{\pm}0.49\;Log\;CFU/g$). No psychrophiles, coliforms and fecal coliforms were detected. In the phases after rapid chilling, during chilled storage and after reheating and distribution, almost none of the above microbes were detected. Salmonella and Listeria monocytogenes were not detected in all production phases. The pH immediately after cooking was 6.65 and then increased significantly to 6.81 on the third day of chilled storage (p<0.001). Acid value did not show significant changes while total volatile based nitrogen (TVBN) dramatitically increased during storage periods (p<0.01). In the result of sensory evaluation, general acceptability points had been rated high in the first day of storage, and then, the points were decreased significantly on the third day (p<0.05). General acceptability points ranged from 8.86 to 10.68. Accordingly, Broiled Spanish Mackerel is highly recommendable cook/chill system. Considering the DHSS standards for storage, the ideal shelf-life recommended for Broiled Spanish Mackerel is within 4 days excluding cooking day. For Broiled Spanish Mackerel, critical control points were purchasing and receiving of frozen Spanish Mackerel, heating, chilling, chilled storage, reheating and distribution.

  • PDF

Chemical Characterization of Commercial Dark-fleshed Fishes (Mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, Pacific herring Clupea pallasii) as a Raw Material for Seafood Products (수산식품가공소재로서 시판 적색육 어류[고등어(Scomber japonicus), 삼치(Scomberomorus niphonius), 청어(Clupea pallasii)]의 화학적 위생특성)

  • Kang, Young Mi;Park, Sun Young;Lee, Su Gwang;Lee, Jung Suck;Heu, Min Soo;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.50 no.2
    • /
    • pp.130-138
    • /
    • 2017
  • This study examined chemical characterization in commercial dark-fleshed fish (mackerel Scomber japonicus, Japanese Spanish mackerel Scomberomorus niphonius, and Pacific herring Clupea pallasii) to determine their suitability for use as raw materials for seafood products. The volatile basic nitrogen (VBN), heavy metal, radioactivity, polychlorinated biphenyl (PCBs), benzo[a]pyrene, and histamine concentrations were measured. The VBN in all of the dark-fleshed fish was less than 20 mg/100 g, which is the limit for raw materials for seafood processing. Except for mackerel based on the lead (Pb) standards of the European Union (EU), Taiwan, and CODEX, and all fish based on the cadmium (Cd) standards for China and the EU, the commercial dark-fleshed fish were free from total mercury (Hg), Pb, and Cd based on domestic and foreign standards. The radioactivity, polychlorinated biphenyl (PCB), benzo[a]pyrene, and histamine concentrations of the commercial dark-fleshed fish all adhered to the domestic and foreign standards. The commercial dark-fleshed fish tested could all be used as raw materials for seafood products, except for some exported products.

Fundamental Studies on the Migrating Course of Fish Around the Set Net ( 3 ) - Statistic Analysis for the Catch of Set Net - (정치망어장의 어도형성에 관한 기초연구 ( 3 ) - 어획자료의 통계적 분석 -)

  • Lee, Ju-Hui;Yeom, Mal-Gu;Park, Byeong-Su
    • Journal of the Korean Society of Fisheries and Ocean Technology
    • /
    • v.24 no.2
    • /
    • pp.71-77
    • /
    • 1988
  • The authors analyzed the daily catch data which were obtained from two different regions at the Southern Sea in Korea, Neungpo, Geoje island and Yangwhagum, Namhae island, during three or four years in 1978, 1981-1985, in order to know the fishing characteristics of the set net fisheries. The favorable fishing season was summer in the southern sea. The total catches during one year were greatly affected by those several day when the dominant species of fish were caught in large quantities. The dominant species of fish at Neungpo were little horse mackerel, sand lance, sardine, hair tail, spanish mackerel and common mackerel, and those at Yangwhagun were anchovy, little horse mackerel, sardine, spanish mackerel and gizzard shad, in order of catch. Especially, the little horse mackerel and the sardine appeared to make up very big schools at both Neungpo and Yangwhagum. The occurrence seasons of the dominant species were different by the region, but generally those were earlier at western part than at eastern part of the Southern Sea in Korea.

  • PDF

SELECTIVITY OF DRIET NET FOR SPANISH MACKEREL SCOMBEROMORUS NIPHONIUS (삼치 유자망 어구의 선택성에 관하여)

  • KIM Dong Sik
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.5 no.1
    • /
    • pp.11-16
    • /
    • 1972
  • During the period from 1966 to 1968, total catches of Spanish mackerel averaged 6,000 to 7,000M/T per annual in Korea, and approximately 70 per cent of this amount was captured by drift nets. In an effort to improve the efficiency of drift nets, some experiments were conducted in 1969 to investigate the selectivity of material and mesh sizes. Seven different mesh sizes (80,85,95,100,105,110 and 115 mm) of both multi- and mono-filament netting were used, and the following results were obtained : 1, The body weight of Spanish mackerel taken with the seven different mesh sizes ranges from 0.5kg to 2.9kg, and the mode of body weight consists of three groups, 1kg ($21%$), 1.3kg($15\%$) and 1.5kg($19\%$). 2. For multi-filament net, 80 to 105mm mesh sizes were suitable to catch those three groups, and a little smalter than these for mono-filament net. 3. For Spanish mackerel only, the mono-filament material proved to have 1.5 times better selectivity than multi-filament : however, the latter proved superior for miscellaneous fish species due to its different size and shape. 4. Multi-filament net showed better selectivity for smaller species than mono-filament. (and mono-filament in general indicated opposite phenomenon.)

  • PDF