• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.2
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• pp.208-217
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• 2021

This study described the fishing characteristics of Pacific herring Clupea pallasii and examined the relationship between its catch and sea temperature in Korean waters from 1970 to 2019. Although the herring catch in Korean waters stayed below 1,000 tons per year from the mid-1970s to mid-1980s, the catch in the winters in the East Sea of Korea started to increase markedly after 1987-1988, when the sea surface temperature (SST) seemed to shift to a warmer regime. Since the mid-2000s, overall, herring was caught throughout the year in the East Sea and eastern South Sea of Korea, and its catch significantly increased by around 30,000 tons per year. The main fishing grounds of herring in the poor fishing years until the mid-1980s were possibly formed in the western offshore of Korea, and subsequently the fishing grounds were distributed in the eastern coast of Korea. While the standardized catch per unit effort (CPUE) for two main fisheries of herring catch was significantly correlated with the herring catch since the 2000s, there was a gradual decline since the 2010s. The herring catch in the East Sea had significant positive correlations with SSTs, but that in the West Sea had a significant negative correlation.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.49 no.4
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• pp.360-367
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• 2013

The mesh selectivity of the gillnet for Pacific herring (Clupea pallasii) was examined in field experiments with four different mesh sizes (63, 69, 75 and 81mm) from June to July, 2013 in the coastal areas of Imwon in Gangwon province. The fishing performance tests were conducted with a commercial Pacific herring gillnet and a biodegradable gillnet for Pacific herring together selectivity tests. The filed tests were carried out the total 11 times. The master curve of selectivity was estimated by the extended Kitahara's method. In the results, the catch number of Pacific herring was 9,409 (2,203kg) and occupied 84.2% in total catches weight. The optimal mesh size for 50% retention on first maturity size (female, 250mm) of Pacific herring was estimated as 64.5mm by master selectivity curves. The fishing performance of the biodegradable gillnet was showed to be equivalent with commercial gill for Pacific herring.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.604-613
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• 2015

The objective of this study was to estimate the food quality of commercial boiled-dried Pacific herring Clupea pallasi as a substitute for boiled-dried anchovy. Standards for controlling quality of boiled-dried Pacific herring were suggested based on international (US FDA and CODEX) and domestic (Korean FDA, Standards on Quality of Seafood and Seafood Products, KS) standards for boiled-dried anchovy. The standards included requirements for moisture [less than 30% (less than 35 in very tiny sizes)], water activity (less than 0.85), salinity (less than 10%), water-phase salt (less than 20%), acid-insoluble ash (less than 1.5%), yeast and mold (fewer than 1.0×10³ CFU/g), and different size and breakage (less than 5%). Based on the standards suggested, commercial boiled-dried Pacific herring passed nine levels (all levels) in water activity, acid-insoluble ash, mold and yeast concentrations; seven levels (L-1, 2, 3, 4, M-1, 2, S) in water-phase salt, and three levels (L-1, 3, 4) in the ratio of different size and breakage categories. These results suggest that the quality of commercial boiled-dried Pacific herring is similar to that of commercial boiled-dried anchovy.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.51 no.3
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• pp.370-374
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• 2015

Pacific herring Clupea pallasii eggs were attached to the gill net in Korean coastal waters off Busan. To conservation and management the eggs attached to the gill net, we followed the natural hatching in coastal waters from five days after fertilization to the hatching finished, where the temperature was $9^{\circ}C$. The diameter of fertilized eggs was 1.24-1.55 mm (n= 50), and had a segmented pale yellow yolk, no oil globule. Natural hatching had started by 10 days after fertilization. Mass hatching occurred around 11-12 days after fertilization, most of eggs separated from the gill net. Therefore, when the Pacific herring eggs attached in gill net, should be natural hatching-induced in coastal waters during 12-14 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.224-228
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• 2022

The feeding habits of the Pacific herring Clupea pallasii were examined based on 333 specimens collected from the coastal waters of the East Sea of Korea. Sampling was conducted in April, June, and September 2019 and February 2020. The total length of the C. pallasii ranged from 11.9 cm to 37.7 cm. Euphausiids (93.0%, index of relative importance, IRI), especially Euphausia, comprised the primary diet of the pacific herring, in addition to amphipods, copepods, and fishes. The dietary composition of C. pallasii showed non-significant differences by size. As body size of C. pallasii increased, the mean number of preys per stomach (mN/ST) and the mean weight of preys per stomach (mW/ST) tended to increase.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.53 no.4
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• pp.396-403
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• 2017

We measured the target strength according to the swimming tilt angle and size change for Pacific herring at the frequency of 70 kHz as the basic database in order to estimate its abundance as well as density in the survey area using the hydroacoustical method. The number of the sample used in this study was 14 individuals, and its size distribution by fork length ranged between 20.3 and 29.8 cm and wet weight was measured between 187.6 and 269.9 g. The variation of TS according to the swimming angle ($-30{\sim}30^{\circ}$) was measured between 10.3 and 18.8 dB in frequency range, the highest value was measured at head-down of Pacific herring in the tilt angle range between 5 and 9 deg. of its swimbladder. The relationship between TS-FL of herring was the same as $TS=20log_{10}$ (FL) - 66.79 when its swimming tilt angle in the daytime ($3.8{\pm}6.0^{\circ}$) and nighttime ($-3.2{\pm}13.6^{\circ}$), respectively.

• Development and Reproduction
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• v.18 no.4
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• pp.287-292
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• 2014

In this study, seven oligonucleotides primers were shown to generate the shared loci, specific loci, unique shared loci to each species and shared loci by the three species which could be obviously calculated. Euclidean genetic distances within- and between-species were also calculated by complete linkage method with the sustenance of the hierarchical dendrogram program Systat version 13. The genomic DNA isolated from herring (Clupea pallasii), Korean anchovy (Coilia nasus) and large-eyed herring (Harengula zunashi), respectively, in the Yellow Sea, were amplified several times by PCR reaction. The hierarchical dendrogram shows three chief branches: cluster 1 (PALLASII 01, 02, 03, 04, 06 and 07), cluster 2 (NASUS 08, 09, 10, 11, 12, 13 and 14), and cluster 3 (ZUNASHI 15, 16, 17, 18, 19, 20, 21 and PALLASII 05). In three clupeid species, the shortest genetic distance displaying significant molecular difference was between individual PALLASII no. 03 and PALLASII no. 02 (0.018). Individual no. 06 of PALLASII was most distantly related to NASUS no. 11 (genetic distance = 0.318). Individuals from herring (C. pallasii) species (0.920) exhibited higher bandsharing values than did individuals from Korean anchovy (C. nasus) species (0.872) (P<0.05). As a result, this PCR analysis generated on the genetic data displayed that the herring (C. pallasii) species was widely separated from Korean anchovy (C. nasus) species. Reversely, individuals of Korean anchovy (C. nasus) species were a little closely related to those of large-eyed herring (H. zunashi) species.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.283-288
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• 1985

Fermented big eyed herring. Harengula zunasi, and slimy, Leiognathus nuchalis, were widely used and contributed in diet of people in southern coast of Korea. In this paper, in order to elucidate the taste compounds of fermented big eyed herring and slimy, the nucleotides and their related compounds, free amino acids, TMAO, betaine, total creatinine, and minerals were analyzed. In fermented big eyed herring, lysine, alanine, leucine, isoleucine and valine were dominant holding 88.6% of the total free amino acids while alanine, leucine, isoleucine and lysine in fermented slimy were dominant holding 84.4% of total free amino acids. In the nulceotide and their related compounds, hypoxanthine was the major component in both samples. The contents of betaine, TMA and total creatinine were 99.7mg%, 24.2mg% and 432.8mg% in fermented big eyed herring, 107.6mg%, 19.5mg% and 258.8mg% in fermented slimy, while the contents of TMAO appeared trace in both samples. In the minerals of both samples Na and Ca were dominant holding 37,471-45,100.8ppm, 14,117.1-19,948.1ppm, respectively. From the omission test and chemical analysis, it is concluded that the major taste compounds of fermented big eyed herring and slimy were amino acids such as alanine, lysine, leucine and isoleucine. Minerals, nucleotides and their related compounds, betaine and total creatinine acted as an auxiliary role in taste of both fermented samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.2
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• pp.116-122
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• 2009

This study was conducted to compare the food quality of commercial salt-fermented silver-stripe round herring (SFS) to that of commercial salt-fermented anchovy (SFA). The contents of moisture and crude protein of SFS were higher than those of SFA. However, the crude lipid and crude ash contents of SFS were lower than those of SFA. The salinity of SFS was 13.2%, which was lower than that of SFA. The taste value of SFS was 148.1, which was higher than that of SFA. The total amino acid content of SFS was 18.1 g/100 g and its major amino acids were glutamic acid (9.5%) and aspartic acid (8.1%). The contents of calcium, phosphorus and iron in SFS were 647 mg/100 g, 363 mg/100 g and 4.1 mg/100 g, respectively. Twenty six types of fatty acids were detected in SFS and the major components were 16:0, 18:0, 18:1n-9 and 22:6n-3. The angiotensin I converting enzyme (ACE) inhibiting and the antioxidative abilities of SFS were 50.0% and 1.15, respectively, which were similar to those of SFA. Sensory evaluation revealed that SFS had a superior taste and color to SFS, while to the flavor of two products was similar.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.614-620
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• 2015

The objective of this study was to investigate sensory and lipid characterizations of boiled-dried Pacific herring Clupea pallasii (PH) as a substitute for boiled-dried anchovies (A). The crude lipid content of commercial boiled-dried PH ranged from 1.3 to 5.1%, which was similar to that of commercial boiled-dried A (2.2-5.1%). The peroxide values (POVs) of commercial boiled-dried PH ranged from 20.5 to 129.1 meq/kg. The POVs of commercial boiled-dried PH suggest that boiled-dried PA of high quality should be controlled by a POV standard similar to that of boiled-dried A. The trichloroacetic acid soluble-nitrogen (TCA soluble-N) content of commercial boiled-dried PH ranged from 495.7 to 998.6 mg/100 g, which was high compared to that of commercial boiled-dried A (372.6-690.0 mg/100 g). Volatile basic nitrogen (VBN) content of commercial boiled-dried PH ranged from 8.4 to 28.1 mg/100 g, which was low compared to that of commercial boiled-dried A (16.8-33.0 mg/100 g). Results from the lipid, POV, TCA-soluble-N, and VBN content analyses suggest that boiled-dried PH could be used as a substitute for boiled-dried A.