Sea Urchin Aquaculture in Japan

Tatsuya Unuma, Yuichi Sakai, Yukio Agatsuma, Takaaki Kayaba

研究成果: Chapter

9 被引用数 (Scopus)

抄録

Large numbers of sea urchin tests have been excavated from prehistoric sites in Japan, showing that sea urchins have been consumed as food by people living near the shore since ancient times. Consumption of raw sea urchin roe was restricted to coastal-dwellers; however, after the introduction of refrigerated transportation in the 1950s, raw sea urchins became widely available as sushi or sashimi. The edible portion of the sea urchin is usually restricted to the ovary and testis, which for culinary purposes are loosely termed as roe. For decades, the loss of seaweed beds and the expansion of barren grounds covered with crustose coralline red algae have been a serious problem for coastal fisheries in Japan. The combined hydrographical factors of high water temperature and low nutrients are believed to be a primary cause for the decline in seaweed beds.

本文言語English
ホスト出版物のタイトルEchinoderm Aquaculture
出版社Wiley-Blackwell
ページ75-126
ページ数52
ISBN(電子版)9781119005810
ISBN(印刷版)9780470960387
DOI
出版ステータスPublished - 2015 11 6

ASJC Scopus subject areas

  • 工学(全般)
  • 農業および生物科学(全般)

フィンガープリント

「Sea Urchin Aquaculture in Japan」の研究トピックを掘り下げます。これらがまとまってユニークなフィンガープリントを構成します。

引用スタイル