Age and growth of the sandfish, Arctoscopus japonicus in the East Sea of Korea

Yang, Jae Hyeong; Lee, Sung Il; Kee, Hyung; Yoon, Sang Chul; Chang, Dae Soo; Chun, Young Yull

doi:10.3796/ksft.2008.44.4.312

Cited by 15 publications

(3 citation statements)

References 3 publications

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“…В водах Японии нерестовый период приходится в основном на конец ноября и декабрь . У побережья Южной Кореи нерест сдвинут на более поздние сроки -декабрь-январь Yang et al, 2008Yang et al, , 2009. В водах Приморья к северу от зал.…”

Section: результаты и их обсуждениеunclassified

“…В водах Японии и п-ова Корея этот элиторальный широкобореальный вид довольно многочислен и является объектом промысла, поэтому аспекты его биологии освещены в основном для этих регионов [Okiyama, 1970Watanabe et al, , 2005Lee S.-I. et al, , 2012Yang et al, 2008Yang et al, , 2009Komoto et al, 2011]. Сведения о распределении и биологии A. japonicus в российских водах фрагментарны [Минева, 1955; Колпаков, 1999, 2004; Черешнев, Назаркин, 2002; Черешнев и др., 2003; Фадеев, 2005].…”

Section: Introductionunclassified

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Impact of the water structure in Peter the Great Bay (Japan Sea) on seasonal migrations of sandfish <i>Arctoscopus japonicus</i>

Zuenko,

Panchenko

2023

Izv. Tihookean. naučno-issled. rybohoz. centra

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On the background of water structure, general patterns of the sandfish Arctoscopus japonicus distribution in Peter the Great Bay are determined on the data of bottom trawl surveys in spring, summer and fall seasons. When the larval stage is finished, the underyearlings of sandfish appear in the trawl catches since July. Depth of their catches by bottom trawl in July-August is 23–60 m, under the temperature of 8–16 о С. Localization of the catches at the upper benthic front corresponds to their pelagic spreading with concentration on the seasonal thermo-pycnocline, so the belts of high catches by bottom trawl are located along the line of the thermocline contact with the bottom. They convert to bottom dwelling in fall season, being concentrated below the benthic front and shifting deeper gradually with the front. The adults dwell at the bottom, permanently in the subsurface waters. Their feeding starts near the coast in May-June when they aggregate below the upper benthic front, avoiding the remnants of the cold Bottom Shelf water mass. Under thickening of the warm surface layer in July-September, they retreat deeper and spread widely at the shelf bottom within the area occupied by the Subsurface Shelf water. Pre-spawning aggregations of adult sandfish are formed at the shelf edge and upper continental slope in October, whereas the non-spawning fish stay in this month on the shelf together with the underyearlings. The adults migrate to the coastal zone in November for spawning on seaweeds. The southern part of the bay is presumably more favorable for the spawning of sandfish, as the underyearlings are absent in its northern part in summer. The sandfish adults wintering is available outside the bay, so the southward migration is supposed in late autumn and the backward migration in spring.

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Section: результаты и их обсуждениеunclassified

Section: Introductionunclassified

Impact of the water structure in Peter the Great Bay (Japan Sea) on seasonal migrations of sandfish <i>Arctoscopus japonicus</i>

Zuenko,

Panchenko

2023

Izv. Tihookean. naučno-issled. rybohoz. centra

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“…, 200-400 m (Kim et al, 2005), 10-12 2-10 m (Myoung et al, 2002). 1971 2 5 , 2000 4 , (Yang et al, 2008). , , , .…”

Section: 서 론unclassified

Quality of Steam Cooked Surimi Gel Prepared using Sandfish Arctoscopus japonicus Meat

김병목¹,

김동수²,

정인학³

et al. 2014

Korean Journal of Fisheries and Aquatic Sciences

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This study examined the effect of pretreated sandfish Arctoscopus japonicus meat as a surimi complex for preparing sandfish flavored fish paste. To prepare the sandfish-flavored paste, fine chopped sandfish meat including backbone was added in a ratio of 0 to 50 wt.% to thawed Alaska pollock Theragra chalcogramma surimi to make a mixed surimi gel. To prepare the sandfish-flavored paste, the mixed surimi was ground with salt using a silent cutter, mixed with starch and stabilizers 0.2% transglutaminase and gluconolactone 0.3%, stuffed in a rectangular container, left for 3 h at 25°C, cooked in hot water for 30 min at 90°C, and finally chilled for 20 min at 4°C. The effects of the pretreatment of sandfish meat were investigated by analyzing the quality of the paste produced. The proximate composition of FP (fish paste containing 40% steam-cooked sandfish meat and 0.3% gluconolactone) was moisture 76.1%, crude protein 12.0%, crude fat 3.8%, carbohydrate 6.1%, and ash 2.0%. The major minerals in FP were Na (23.77 mg/L), Mg (1.46 mg/L), Zn (1.04 mg/L), and Fe (0.41 mg/L), and the major free amino acids were taurine, anserine, alanine, and glutamic acid. The monounsaturated fatty acid content of FP was 566.22 mg%, and the polyunsaturated fatty acid content was 498.43 mg%. The n-3 fatty acid content was 398.01 mg%, and C20:5n-3 (218.85 mg %) was a major component.

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Target-strength Measurements of Sandfish Arctoscopus japonicus

Yoon

Lee

et al. 2018

Ocean Sci. J.

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Age and growth of the sandfish, Arctoscopus japonicus in the East Sea of Korea

Cited by 15 publications

References 3 publications

Impact of the water structure in Peter the Great Bay (Japan Sea) on seasonal migrations of sandfish <i>Arctoscopus japonicus</i>

Impact of the water structure in Peter the Great Bay (Japan Sea) on seasonal migrations of sandfish <i>Arctoscopus japonicus</i>

Quality of Steam Cooked Surimi Gel Prepared using Sandfish Arctoscopus japonicus Meat

Target-strength Measurements of Sandfish Arctoscopus japonicus

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