Host: The Japan Society of Cookery Science
Name : 2024 Annual Meeting of the Japan Society of Cookery Science
Number : 35
Location : [in Japanese]
Date : September 06, 2024 - September 07, 2024
[Objective] Deep-sea bottom seiners operate off the west coast of the Satsuma Peninsula in southern Kyushu, mainly targeting a solenocerid shrimp Haliporoides sibogae, and the fishing grounds are divided into the Hokusatsu fishing ground and the Nansatsu fishing ground, bounded by a line connecting Cape Noma and Takashima Island. A wide variety of deep-sea fish and shellfish are caught as bycatch in this fishery, but many species are discarded at sea. In this study, the species composition of unutilized species was clarified, and species that could be used effectively in the future were selected to explore their potential as food ingredients for the food service industry.
[Methods] A total of 47 samples of underutilized species (Pisces, crustaceans, and mollusks) were obtained from the three fishing vessels concerned. On board the vessels, we were asked to randomly select unutilized fishes and shellfish to reflect the composition of the catch. The depths at which operations were conducted ranged from 300 to 430 m in Hokusatsu and from 335 to 416 m in Nansatsu, and both fishing areas were divided into shallow and deep areas bordered by 380 m. All specimens obtained were identified to species, counted by species, and weighed for total weight. Species composition was compared between fishing grounds or depth zones. For the dominant species, body size was measured and weighed for each individual. Cooking trials were conducted for several species.
[Results] In this study, 140 species in 81 families of 31 orders appeared, with fishes accounting for about 90% of the total number of individuals and weight. In terms of weight, the families Macrouridae, Synagropidae, Peristediidae, and Setarchidae were dominant. The top-dominant species were Synagrops japonicus, Coelorinchus anatirostris, Peristedion orientale, and Lythrichthys eulabes. The highest occupied species depended on the fishing grounds and depth zone, with a particularly high percentage of S. japonicus in deep waters in Hokusatsu, and C. anatirostris in shallow waters in Nansatsu. S. japonicus, P. orientale, L. eulabes, and 7 species of Macrouridae including C. anatirostris , which are expected to be used effectively in the future, could be used in various dishes depending on their body size.
