• Journal of the Korean Society of Environmental Restoration Technology
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• v.14 no.3
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• pp.157-168
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• 2011

In order to promote efficiency of upstream and downstream migration of fishes, this study has developed a combined fishway of herring-bone bottom baffle type and brush type fishways. The results obtained are as follows : 1. In a channel with constant incline, the velocity of current generally shows a distinct tendency of acceleration as it goes down the stream. But in the hydraulic experiment of herring-bone bottom baffle type fishway, the velocity reached its maximum only at 0.4m/sec, and it tended to be stable without any acceleration. 2. The velocity in the brush type fishway showed a distinct tendency of acceleration as the discharge increased. But its greatest velocity was only 0.3m/sec, and its velocity change according to the discharge increase was only 0.15m/sec at maximum. 3. The maximum velocity in the combined type fishway was less than half of the blast speed of the poorest swimmer, the juvenile eel with 90mm of body length. So any species of fishes are supposed to be able to migrate upstream from the estuary through this combined type fishway. 4. The field experiment of upstream migration showed that the combined type fishway can promote efficiency of upstream and downstream migration of any species of fishes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.891-899
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• 2008

For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the boiled-dried SSRH was investigated on the food component and sensual characterization. Moisture content and salinity of the boiled-dried SSRH were 27.2% and 7.0%, respectively, which were in the range described in Korean Industrial Standards. In the lipid content of the boiled-dried SSRH, viscera was higher in viscera than muscle. The major fatty acids of the boiled-dried SSRH were 16:0 (23.9%), 18:1n-9 (9.5%), and 22:6n-3 (DHA, 28.5%). The degree of lipid oxidation of the boiled-dried SSRH was similar to that of the boiled-dried anchovy caught in the southern sea. When compared to the boiled-dried anchovies, the boiled-dried SSRH was lower in total content of amino acid, while was higher in calcium and phosphorus contents. The boiled-dried SSRH was higher in taste strength, while was similar in the taste pattern to the boiled-dried anchovies. According to the results of chemical components and sensory evaluation, the boiled-dried SSRH could be substituted for boiled-dried anchovy classified into special grade.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1457-1464
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• 2008

For the effective use of under-utilized resources, silver-stripe round herring (SSRH), the plain-dried SSRH was investigated and compared with boiled-dried SSRH and boiled-dried anchovy on the food component and sensual characterization. Moisture content and salinity of the plain-dried SSRH were 31.9% and 7.6%, respectively. Moisture content of the plain-dried SSRH was higher, while the salinity was lower than those of boiled-dried SSRH and anchovy. According to the results of peroxide value, fatty acid composition, Hunter b value, and browning index, the rancidity was higher in plain-dried SSRH than in boiled-dried SSRH and anchovy. When compared to the boiled-dried SSRH and anchovy, the plain-dried SSRH was higher in calcium and phosphorus contents, while lower in total content of amino acid. According to the results of hot-water soluble-N, trichloroacetic acid-N, free amino acid, and taste value, the taste of plain-dried SSRH was superior to those of the boiled-dried SSRH and anchovy. The results of chemical components and sensory evaluation indicated that the plained-dried SSRH could be substituted for boiled-dried anchovy classified into special grade, if fish odor of SSRH can be improved.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1458-1464
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• 1999

The whole body of three species of fishes, raw anchovy (Engraulis japonica), big eyed herring (Harengula zunasi), and northern sand lance (Ammodytes personatus) catched at the south adjacent coast of Korea, were analyzed for extractive nitrogen, free amino acids, combined amino acids, ATP and its related compounds quaternary ammonium bases, and guanidino compounds using specimens collected in May and July 1991, and the composition of these nitrogenous components were compared with each other. The contents of extractive nitrogen in anchovy, big eyed herring, and northern sand lance were 633 mg, 601 mg, and 455 mg/100 g, respectively. Thirty-one or thirty-two kinds of free amino acids were found in the extracts of the three species of fishes. Histidine, taurine, alanine, leucine, carnosine, glutamic acid, and lysine were the major free amino acids in every sample. The composition of the major extractive components such as free amino acids, combined amino acids, ATP and its related compounds, TMAO, and creatine in the extracts were similar to each other, but their contents were some different individually.

• Korean Journal of Ichthyology
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• v.13 no.3
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• pp.190-194
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• 2001

Two specimens of Sardinella lemuru Bleeker, 1853 were collected for the first time from the adjacent waters of Cheju Island, Korea, in March 1997. S. lemuru is very similar to S. zunasi (Bleeker, 1854) in external features but differs in the number of anal fin rays. While S. lemuru is difficult to differentiate by color from Clupea pallasii valenciennes, 1847 the two are easily differentiated by their gill raker counts. We propose "Bali-paen-dang-i" as a new Korean name for S. lemuru.

• Fisheries and Aquatic Sciences
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• v.11 no.3
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• pp.133-139
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• 2008

Molecular techniques, including restriction fragment length polymorphism(RFLP) and polymerase chain reaction-single strand conformational polymorph isms(PCR-SSCP), were developed to identify salted, dried threadfin(Eleutheronema tetradactylum) and white herring(Ilisha elongata) fish. Using PCR with universal primers, conserved 367-bp fragments of the cytochrome b gene were amplified from fresh fish samples and sequenced. The sequences were then searched for specific restriction sites. The digestion of the PCR products with the endonucleases AvaI, FokI, MboII, and MspI generated RFLP, which was used to identify the commercial products. Similarly, the amplified PCR-SSCP products were developed and the products tested. Overall, similar patterns were found in the majority of the fresh and processed products. Based on the results, both RFLP and PCR-SSCP were useful in determining and validating the authenticity of the fish species used to prepare the commercial salted, dried products. A similar approach can be applied to other species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.983-996
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• 2014

Fish catches by a set net from January 2007 to November 2009 were analyzed to assess fish species composition and seasonal variations in the coast of Gijang, Korea. Over 389 kg fish representing 78 species, 45 families and 17 orders were collected during three years of the study. Dominant species were jack mackerel Trachurus japonicus, anchovy Engraulis japonicus and herring Clupea palasii, and these three species comprised 67.3% of the total number of individuals and 60.7% of the total biomass. Size distribution of the dominant species for jack mackerel, anchovy and herring ranged from 2.2 cm to 22.6 cm, from 2.5 cm to 14.8 cm, from 4.0 cm to 29.0 cm in fork length, respectively. Anchovy was the only species that occurred throughout all seasons in the Gijang coast. Generally, species richness was highest in spring (April to June) when sea temperature began to increase.

• Parasites, Hosts and Diseases
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• v.58 no.1
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• pp.81-86
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• 2020

Trematode specimens were collected from the intestine of a herring gull, Larus argentatus, which was found in a critical condition on the shore of a small island (Yubu-do, Seocheon-gun, Chungcheongnam-do) located at the western coast of the Korean peninsula. Total 11 specimens of intestinal flukes, including 3 Cryptocotyle lingua (Heterophyidae), 1 Himasthla alincia (Echinostomatidae), 5 Cardiocephaloides medioconiger (Strigeidae), and 2 Diplostomum spathaceum (Diplostomidae), were recovered. C. lingua was morphologically characterized by the presence of a large ventrogenital apparatus and 2 obliquely tandem testes. H. alincia had an elongated body and a head collar equipped with 31 collar spines. C. medioconiger had a bisegmented body and a voluminous copulatory bursa containing the seminal vesicle and ejaculatory duct. D. spathaceum also had a bisegmented body and its vitellaria extended up to the anterior border of the tribocytic organ. It is of note that C. lingua is potentially zoonotic that can occur in birds and humans. Three of them, i.e., C. lingua, C. medioconiger, and D. spathaceum, are new trematode fauna in Korea. Studies on trematode fauna of migratory birds should be continued in Korea.

• 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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.5
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• pp.488-492
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• 2001

To investigate changes of components in salt-fermented big eyed herring, Harengula zunasi sauce during fermentation, various chemical properties were examined at $2\~3$ months intervals during 18 months of fermentation. The hydrolytic degree increased sharply until 5 months of fermentation and showed the gentle increasement after that. On the other hand, the content of total and amino nitrogen increased gradually during 18 months of fermentation, The hypoxanthine and uric acid were the most abundant in ATP related compounds, ranging from $81.7\%\;to\;90.1\%$. After 18 months of fermentation, sauce was rich in free amino acids such as glutamic acid, aspartic acid, alanine, lysine, threonine in that order.