Jellyfish fisheries in the Americas: origin, state of the art, and perspectives on new fishing grounds (original) (raw)
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The jellyfish fishery in Mexico
Agricultural Sciences, 2013
Jellyfish has been captured in Asia for 1700 years, and it has been considered a delicacy. Since the 70s important jellyfish fisheries have developed in several parts of the world, with catches increasing exponentially, reaching 500,000 tons per year in the mid-nineties. In Mexico, only the cannonball jellyfish Stomolophus meleagris is captured commercially. Most of the capture of this jellyfish species is obtained within the Gulf of California, specifically in the state of Sonora. The total reported capture in 2010 was 16,581 metric t and 14,220 in 2011. With these capture volumes jellyfish was ranked as the third most important fishing resource in the state of Sonora. The fishing season in Sonora is from April to May; a total of 4 or 5 weeks, and the catch per unit effort is around 3 tons by trip. Currently, there are nine jellyfish marketing companies, with about 20 processing plants distributed along the coast of Sonora, primarily in Guaymas, Kino Bay, and Puerto Peñasco. Although the process is simple, the large amounts of jellyfish required and the need to optimize production costs make jellyfish processing an intense activity that employs hundreds of people during the fishing season, becoming an alternative employment for the people who depend on the fishing industry.
Jellyfish fisheries in southeast Asia
Jellyfish Blooms: Ecological and Societal Importance, 2001
A few large jellyfish species in the order Rhizostomeae constitute an important food in Chinese cooking. For more than 1700 years, they have been exploited along the coasts of China. Such jellyfish became an important fishery commodity of Southeast Asian countries in the 1970s with increasing demand from the Japanese market. Recently, Japan has imported 5400-10 000 tons of jellyfish products per year, valued at about 25.5 million US dollars, annually from the Philippines, Vietnam, Thailand, Malaysia, Indonesia, Singapore and Myanmar. Judging from the type names at market and the external appearance of the semi-dried products, the edible jellyfish harvest in Southeast Asia is composed of more than 8 species. They are caught by various kinds of fishing gear including setnets, drift-nets, hand-nets, scoop-nets, beach-seines and hooks. The fishery is characterized by large fluctuations of the annual catch and a short fishing season that is restricted from two to four months. The average annual catch of jellyfish between 1988 and l999 in Southeast Asia is estimated to be about 169 000 metric tons in wet weight and the worldwide catch is approximately 321 000 metric tons. Needs for future study on the biology of rhizostome jellyfish are discussed as they relate to understanding population fluctuations.
Jellyfish as Food: A Narrative Review
Foods
Studies toward a sustainable future conducted by international organizations uniformly agree about having to change some of our present consumer behaviors. Regarding food, suggestions include eating locally farmed, less industrialized and renewable food to promote health and circularity, and limiting waste. Jellyfish are frequently sorted and discarded after being caught with fish in fishing nets and gear. In contrast, we propose utilizing this by-catch as food. This review discusses the economic value and sustainability of jellyfish, the technologies used to prepare them for human consumption, their nutritional profile and health impacts and, finally, consumer acceptability and sensory evaluation of jellyfish food products. This discussion is critical for promoting jellyfish as an important aquatic resource to support blue and circular economies.
Jellyfish fisheries in northern Vietnam
Plankton and Benthos Research, 2008
The aim of this study is to describe jellyfish fisheries (JF) in Thanh Hoa, the northern part of Vietnam. Information was accumulated based on an interview with the owner of a private jellyfish processing factory (JPF) and fishermen, sampling animals, and through reports of fishery statistics. The JF season begins in April and finishes in May. Two species, Rhopilema hispidum and Rhopilema esculentum are confirmed as commercially exploited, with the former species being caught in much higher abundance than the latter. Cyanea, Chrysaora, Sanderia, and Aequorea were also by caught but not used for processing. Jellyfish are cut into three parts, the bell, the oral-arms, and the stem (fused part of the oral-arm), which are processed separately using salt and alum at the JPF. The number of Rhopilema jellyfish collected by fishermen is estimated as 800,000-1,200,000 indiv. per fishery season, suggesting that the fishery may have an impact on jellyfish populations in the area. On the other hand, the JF has resulted in substantial economic benefits to fishermen, the JPF and thus the local economy. In a jellyfish-rich year, the income of fisherman can reach 31-75 USD day Ϫ1 or 1,200-3,000 USD during the JF season, which could sustain their living for the rest of the year. However, the JF also put fishermen into a financially unstable condition because they have to rely on jellyfish occurrence, which shows high inter-annual variation, and market price set by brokers who purchase their product. Statistics provided by the Sea Product Processing Company indicates that the export amount of jellyfish tripled from a total of 1,500 tones in 1995 to 4,600 tones in 2005.
Jellyfish Impacts on Marine Aquaculture and Fisheries
Reviews in Fisheries Science & Aquaculture, 2020
Over the last 50 years there has been an increased frequency and severity of negative impacts affecting marine fishery and aquaculture sectors, which claimed significant economic losses due to the interference of stinging gelatinous organisms with daily operational activities. Nevertheless, original scientific information on jellyfish-related incidents, their consequences, and potential preventative and mitigation countermeasures is limited and scattered across gray literature, governmental technical reports, and communication media. A literature scan searching for records of any interactions between jellyfish and the marine fishery/aquaculture sectors was carried out. Out of 553 papers, 90 contained original information, referring to more than 130 cases worldwide of negative impacts of jellyfish on marine fishery/aquaculture over the last century. Calling attention on too often neglected socioeconomic and ecological impacts of jellyfish blooms, the purpose of this paper is to review and analyze the most up-to-date research on this subject and to provide a global perspective on the importance of jellyfish impacts and their cascading effects on marine fishery and aquaculture sectors.
Article ID: IJARET_11_09_032 Technique of Edible Jellyfish Processing in Sarawak
Jellyfish is the popular name of the Medusa. The species of scyphozoan, which belongs to the order Rhizoztomeae is the edible Mendusa. Most of the previous research, studies concerning jellyfish mainly focused on aspects of the taxonomy, anatomy, behavior, and ecological context. However the technological aspects of processing jellyfish for human consumption are seldom described. Recently research was undertaken in Pasir Pandak village, Sarawak (Malaysia) to investigate the harvesting and processing of jellfish. While jellyfish served on a dining table looks delicious and even luxurious, the traditional processing technology seems rather basic and involves only three brining stages and a final cleaning process.
Jellyfish (semi-China type) processing for human consumptions in Darvel Bay, Sabah, Malaysia
2010
Large seasonal aggregates of jellyfish are harvested and are processed for human consumptions. This paper studies the optimum processing of jellyfish (semi-China type) caught around Darvel Bay, Sabah. The edible components of jellyfish; the umbrella were processed by using mixture of salt (NaCl) and aluminum salt. During processing, the products underwent various stages of salting for 21 days which consists of a step-wise reduction of the water content, using a mixture of salt and aluminum salt at various compositions which are then compared to the conventional method of salting with salt alone. It is known that the conventional method produces a fair and soft product; however the proposed method of processing produces a firmer desirable texture with high acceptability to the consumer. In order to prove the statement, series of consumer acceptability tests using a nine-hedonic scale were also conducted on the products. The results of tests shown that the product with 30% NaCl and 2%...
Sustainability
Jellyfish are often described as a nuisance species, but as our understanding shifts to more ecosystem-based conceptions, they are also recognized as both important components of marine ecosystems and a resource for humans. Here, we describe global jellyfish fisheries and review production, fishing methods, and applications based on the existing literature. We then focus on future development of a European jellyfish fishery based on current and recent EU research initiatives. Jellyfish have been a staple food in East Asia for eons and now show a potential for non-food applications as well. The main fishing methods are mostly traditional, with set-nets, driftnets, hand-nets, and scoop-nets utilizing small crafts or beach-seines. All require a lot of manual labor, thus providing vital, albeit seasonal, occupation to weaker populations. Larger commercial vessels such as purse seines and trawlers are newly introduced métiers which may enable a larger catch per unit effort and total catc...