Sea Urchin Aquaculture in Japan

Tatsuya Unuma, Yuichi Sakai, Yukio Agatsuma, Takaaki Kayaba

    研究成果: Chapter

    11 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月 6

    ASJC Scopus subject areas

    • 工学(全般)
    • 農業および生物科学(全般)

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