by
Matt Holmes, Features editor, International Aquafeed
Japanese amberjack (Seriola quinqeradiata) culture began in 1927 in the Kagawa prefecture of Japan where wild juvenile amberjacks were first reared in shore enclosures.
Waste accumulation and poor water quality led to this type of culture becoming swiftly obsolete, and so refined commercial production began in the 1940s, which expanded rapidly in the 1960s. By 1970, amberjack production was exceeding 43,000 tonnes, reaching a peak in 1995 of nearly 170,000 tonnes. The industry hit a record height in the late 1990s, where production reached between 132,000 and 160,000 tonnes.
Plentiful production
Japanese amberjack features in the fisheries of the Western Central Pacific Ocean, from Japan and the eastern Korean peninsula to the Hawaiian Islands, but its farming occurs primarily in Japanese waters. The Republic of Korea is the only other country reporting production to the Food and Agriculture Organisation (FAO).
The aquaculture production of Japanese amberjack constitutes over 50 percent of the total farmed marine finfish production in Japan, a surprisingly high amount when considering the rarity of this fish in the Western market. Amberjack can be eaten as sashimi or grilled when sold as fillets. It has a firm white, mild tasting flesh.
The common name of Japanese amberjacks varies with size. Those that weigh under 50g are called ‘mojako’, whilst those weighing between 50g and 5000g are named ‘hamachi’. ‘Buri’ is the name granted to the amberjack which weigh in at over 5000g. These fish spawn along the 200 mile contour in the East China Sea, juveniles migrating north towards Hokkaido, where they feed for three to five years until reaching sexual maturity, when they migrate south for spawning.
Adults of 70-80cm approach the western coast of Kochi prefecture, Japan, in March-April. From season to season, various sizes can be caught in different parts of Japan. The optimum rearing water temperature for Japanese amberjack is 20-29 ºC and the optimum salinity is 30-36 percent.
Read more HERE.
Japanese amberjack (Seriola quinqeradiata) culture began in 1927 in the Kagawa prefecture of Japan where wild juvenile amberjacks were first reared in shore enclosures.
Waste accumulation and poor water quality led to this type of culture becoming swiftly obsolete, and so refined commercial production began in the 1940s, which expanded rapidly in the 1960s. By 1970, amberjack production was exceeding 43,000 tonnes, reaching a peak in 1995 of nearly 170,000 tonnes. The industry hit a record height in the late 1990s, where production reached between 132,000 and 160,000 tonnes.
Plentiful production
Japanese amberjack features in the fisheries of the Western Central Pacific Ocean, from Japan and the eastern Korean peninsula to the Hawaiian Islands, but its farming occurs primarily in Japanese waters. The Republic of Korea is the only other country reporting production to the Food and Agriculture Organisation (FAO).
The aquaculture production of Japanese amberjack constitutes over 50 percent of the total farmed marine finfish production in Japan, a surprisingly high amount when considering the rarity of this fish in the Western market. Amberjack can be eaten as sashimi or grilled when sold as fillets. It has a firm white, mild tasting flesh.
The common name of Japanese amberjacks varies with size. Those that weigh under 50g are called ‘mojako’, whilst those weighing between 50g and 5000g are named ‘hamachi’. ‘Buri’ is the name granted to the amberjack which weigh in at over 5000g. These fish spawn along the 200 mile contour in the East China Sea, juveniles migrating north towards Hokkaido, where they feed for three to five years until reaching sexual maturity, when they migrate south for spawning.
Adults of 70-80cm approach the western coast of Kochi prefecture, Japan, in March-April. From season to season, various sizes can be caught in different parts of Japan. The optimum rearing water temperature for Japanese amberjack is 20-29 ºC and the optimum salinity is 30-36 percent.
Read more HERE.
The Aquaculturists
This blog is maintained by The Aquaculturists staff and is supported by the
magazine International Aquafeed which is published by Perendale Publishers Ltd
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