Fisheries management for BH: case of Japan

Fisheries management for BH:
case of Japan
Mitsutaku MAKINO (Fisheries Research Agency)
Ryotaro Okazaki (Hokkaido University)
My talk today
1. Fishing balance inside the Japanese EEZ, and
the management towards BH (National).
2. Fishing balance at the Shiretoko World
Natural Heritage, and the management
towards BH (Local).
3. Conclusions
Catch composition of the Japanese
EEZ fisheries today (by TL)
600,000
500,000
Flatfish, atka mackerel
and octopus
Anchovy
Scallop
Amberjack
100,000
Pacific Saury
Sardine
Chub mackerel
Walleye pollock and
jack mackerel
200,000
0
Tons
300,000
Salmons and flying squid
400,000
Sea weeds and kelp
4.5
4.4
4.3
4.2
4.1
4.0
3.9
3.8
3.7
3.6
3.5
3.4
3.3
3.2
3.1
3.0
2.9
2.8
2.7
2.6
2.5
2.4
2.3
2.2
2.1
2.0
1.9
1.8
1.7
1.6
1.5
1.4
1.3
1.2
1.1
1.0
Catch data: MAFF Fisheries Statistics (2009-2012),
TL data: “Sea Around Us” webpage (Japanese EEZ)
700,000
Method to see the “Balance”
• We calculated the P/B using the biological information
from the official stock assessment report (35 stocks,
about 70% of the total EEZ production volume). Then,
the production and catch are compared.
• The stock level are also summarized based on the
official stock assessment report.
• The Trophic Level (TL) information are collected from
“Sea Around Us” webpage and FISHBASE.
• Also, the catch ratio of each species by gear types are
summarized based on the annual fisheries statistics.
Japanese
official
stock
assessment
http://abchan.job.affrc.go.jp/ (Japanese only)
• 85 stocks , 44
species are
assessed.
• Of which, 35
stocks, 20
species has the
biomass
estimates. So
we used this
data. They cover
about 70% of
the total catch
inside the EEZ
Harvest balance of the Japanese capture
fisheries today (by TL)
14,000.00
0.7
12,000.00
0.6
10,000.00
0.5
8,000.00
0.4
Squid
(wrong
parameter ?)
C
P
6,000.00
0.3
C/P
fitted curve
4,000.00
0.2
2,000.00
0.1
0
2.2
2.3
2.4
2.5
2.6
2.7
2.8
2.9
3.0
3.1
3.2
3.3
3.4
3.5
3.6
3.7
3.8
3.9
4.0
4.1
4.2
4.3
4.4
4.5
4.6
0.00
• Based of the official stock assessment report (FY2009-2012)
Harvest balance of the Japanese capture fisheries
today (by species, squid excluded)
1,600.00
0.7
1,400.00
0.6
Over-utilized
species
1,200.00
0.5
1,000.00
0.4
800.00
0.3
600.00
C
0.2
400.00
P
C/P
0.1
200.00
Japanese Spanish mackerel
Amberjacks
Bastard halibut
Japanese flying squid
spotted mackerel
Pacific cod
Pacific saury
Shortspine thornyhead
Round herring
Walleye Pollock
Sailfin sandfish
Japanese jack mackerel
red seabream
Souhachi flounder
Round nose flounder
Willowy flounder
Chub mackerel
anchovy
Japanese pilchard
Under
-utilized
species
0
Snow crab
0.00
2.3 2.4 2.5 3.1 3.2 3.3 3.3 3.3 3.4 3.4 3.5 3.5 3.6 3.7 3.9 4.3 4.3 4.4 4.4 4.5
Note: only the species with biomass estimates are included in this graph
(about 70% of the Japanese catch within EEZ).
Linear (C)
Linear (P)
Poly. (C/P)
Species at
low stock
level
• High TL: Spanish mackerel (TL4.5), amberjack
(TL4.3) are over-utilized. Especially, Spanish
mackerel stock is now at the low level, and their
recovery should be prioritized. On the other hand,
squid (TL4.2) should be utilized more intensively
(C/P = 3%(?mistake?)).
• Low TL: Sardine (TL2.4), anchovy (TL2.5), and Chub
mackerel (TL3.0) are under-utilized. However,
sardine and chub mackerel stocks are highly
fluctuating and now at the low level. So, their
stock should be recovered and then harvested
more intensively. Then we can regain a good
balance.
How to regain the Balance? (1)
• Gear types: The large/medium-scale purse seiner
is the main fishing gear for sardine (90% of the
total catch), chub mackerel (85% of the total
catch). So, their fishing effort should go to
anchovy (now 60% of the total catch). Also,
pelagic trawlers can catch more juvenile anchovy
(now 20% of the total catch),
• For squid, bottom trawlers and Large-scale purse
seiners can catch more (now 19% and 6%).
• At the same time, human consumption
of anchovy should be more promoted .
Gear composition of 3 low-TL species
Sardine
Anchovy
Pelagic trawl
Pelagic trawl
Large-scale purse
seiner
Medium-scale purse
seiner
Set-net
Large-scale purse
seiner
Medium-scale purse
seiner
Set-net
Other gears
Other gears
Chub mackerel
Pelagic trawl
Large-scale purse
seiner
Medium-scale purse
seiner
Set-net
Other gears
• Mngmt: It is very
difficult to create new
gear license to catch
more anchovy, but
easy to change the
ratio.
latesjp11.seesaa.net
http://www.zukan-bouz.com/detail.php?id=48
オリーブオイルヅケ
city.sendai.jp
フライ
howdy.co.jp
たづくり
http://recipe.rakuten.co.jp/recipe/1390001286/?
l-id=foot_reco_ashiato_0-ashiato_1390001286
生シラス
http://www.zukan-bouz.com/detail.php?id=48
cyclothone.blogspot.com
甘露煮
dmall.jp
薩摩揚げ
つみれと里芋の鍋
SURIMI
harubiyori24.blog48.fc...
イワシハンバーグ
つみれ
いわしのつみれ汁
park.ajinomoto.co.jp
http://www.e-gohan.com/ingredient/122.html
oisiso.com
But, human consumptions of anchovy or sardine cannot be more than
100 thousand tons. Other uses, i.e., fish meal processing, is important
Species alternation
(sardine, anchovy, chub mackerel)
• It has been known the relationship
between climate regime shift and
the fish species alternation.
SST anomaly in Feb (Noto & Yasuda 1999)
In the north western Pacific, sardine, anchovy and chub
mackerels have shown the species alternation phenomena
of c.a. 50 years cycle. Now is the time for chub mackerel!
500
400
80
Sardine
Sardine
マイワシ
Mackerels
サバ類
Anchovy
カタクチイワシ
60
300
40
200
20
100
0
1905
0
1915
1925
1935
1945
1955
13
1965
1975
Changes in Japanese catch (MAFF)
1985
1995
2000
in anchovy (ten
Catchカタクチイワシ漁獲量（万t）
thousand tones)
マイワシ、サバ類漁獲量（万t）
Catch in sardine and mackerels
(ten thousand tones)

How to regain the Balance ? (2)
• Fisheries infrastructure: Sardine and anchovy can be used
for fishmeal. However, the number of fishmeal plants has
been dramatically declined since the decline of sardine catch
in the early 1990s. So, we need investment.
• The species alternation: chub mackerel recovery should
come first because it is much more profitable. The profit
accumulated by the processing sector should then be
invested to build the fishmeal plants, just as they did in 50
years ago (the late 1960s).
• Rigid mngmt of chub mackerel: TAC is set by the national
gov. In addition, in order to make sure the recovery, Largescale Purse Seiners federation introduced IQ for chub
mackerel. Presumably as the result, it is now recovering!
1990
1991
1992
1993
1994
1995
1996
1997
1998
1999
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009
2010
2011
2012
Thousand tons
Stock level of Chub Mackerel
(Pacific stock)
1200
1000
800
6+歳
5歳
600
4歳
3歳
400
2歳
1歳
200
0歳
0
15
My talk today
1. Fishing balance inside the Japanese EEZ, and
the management towards BH (National).
2. Fishing balance at the Shiretoko World
Natural Heritage, and the management
towards BH (Local).
3. Conclusions
Method to make the “Food-web”
• The EwE software(version 6.4) was used to describe
the Shiretoko food-web.
• This food-web model includes 18 functional groups
with trophic components from primary producers to
top predators.
• The production rate(P/B), consumption rate(Q/B), die
composition were provided for all functional groups.
• The stock level and the bycatch in Shiretoko are used
based on the official stock assessment report.
• The Mixed Trophic Index was used to determine
trophic impacts among groups.
Flow diagram (Shiretoko)
Production (red), Catch (blue),
and C/P (green) for fisheries resources
500
1.2
450
1
400
0.8
350
300
0.6
250
0.4
200
150
0.2
100
0
50
0
-0.2
1
2.1
Rausu kelp
Benthos
2.5
3.03
Pelagic fish Small bottom
fish
3.266
3.268
3.3498
3.35
Righteye
founder
Walleye
pollock
Okhotsk atka
mackerel
Squids
3.535
3.6184
Broadbanded Pacific cod
thornyhead
3.699
Rock trout
How to regain the Balance? (3)
500
1.2
450
1
400
0.8
350
300
0.6
250
0.4
200
150
0.2
100
0
50
0
-0.2
1
2.1
Rausu kelp
Benthos
2.5
3.03
Pelagic fish Small bottom
fish
Bottom gillnet
efforts for flounder,
pollock, cod, etc.,
should go to Squid.
3.266
3.268
3.3498
3.35
Righteye
founder
Walleye
pollock
Okhotsk atka
mackerel
Squids
3.535
3.6184
Broadbanded Pacific cod
thornyhead
3.699
Rock trout
Squid fisheries in Shiretoko
• Main gears: Large-scale squid jigging (governor’s
license) and set net (fishing right).
• Most of the large-scale squid jigging fishers are
outsiders, i.e., they are the traveling fishers and
not the local fishers.
• Governor’s license system is very inflexible.
New gears for small-scale squid jigging
was developed for local coastal fishers
• Small-scale fisheries management is under the coastal
fishers’ org. and very flexible. Last year, an old fisherman,
who is a kelp fisher usually operating at the very coastal
area, installed this kind of new gears to his 5 GT vessel,
and earned JPY9 million for one months!
• This year, many fishers are following him.
How to regain the Balance? (4)
500
1.2
450
1
400
0.8
350
300
0.6
250
0.4
200
150
0.2
100
0
50
0
-0.2
1
2.1
Rausu kelp
Benthos
Low TL
Pelagic fish
should be
utilized
more, but
how?
2.5
3.03
Pelagic fish Small bottom
fish
3.266
3.268
3.3498
3.35
Righteye
founder
Walleye
pollock
Okhotsk atka
mackerel
Squids
3.535
3.6184
Broadbanded Pacific cod
thornyhead
3.699
Rock trout
Pelagic fish in Shiretoko
• Species: Sardine (Sardinops melanostictus), anchovy
(Engraulis japonicus), Pacific saury (Cololabis saira),
sandeel (Ammodytes personatus ), smelts
(Hypomesus japonicus, Osmerus mordax dentex),
etc.
• Mngmt: Iissuing a completely new license, such as
pelagic trawling, is difficult. But, pelagic fish can be
caught by the existing gillnet license (floating gillnet)
• Price: the price of pelagic fish is generally lower than
the bottom fishes (pollock, atka mackerels, flounder,
etc.), which are currently over-utilized by the bottom
How to achieve higher prices?
• One option is, again, fish meal processing of
sardine and anchovy. Hokkaido area was the
largest fishmeal processing area in the 1970s
and 80s (25 factories). Now, it is only 3.
• We need investments. In order to make it
happen, a steady stock recovery of chub
mackerel, and then sardine, are the
prerequisite, as mentioned earlier.
Another option is to facilitate
human consumptions (food culture)
イカナゴの天ぷら
kobe-honjo.jp
nipponsyokuiku.net
recipe.rakuten.co.jp
47club.jp
item.rakuten.co.jp
In the Western part of Japan, sandeel is a very popular fish for human
consumption. Creating a new food culture in Hokkaido is required.
For saury, new processing technology
has just invented this year!
Traditional
(grill or sasimi)
New tech. for juvenile
saury consumption
Stellers sealion
Number of Stellers sealion is increasing
in the Far East Russia
• As the
consequence, the
number of
seasonal
migration to the
Shiretoko area is
increasing.
• The fisheries
damages (esp. setnet damage) is
also increasing.
Sealion eat fish inside the
set-net, and break it.
The total damage
reported in the
Hokkaido area is
more than JPY 1.5
billion/year
If the number of sea lion doubled…….
(Ecopath Mixed Trophic Impact analysis)
Sealion should be Balanced as well
• In 2012, MoE of Japan downlisted Stellers Sealion
from VU to NT.
• In June 2014, Fisheries Agency revised sealion
management plan. It was the basic shift of the
management strategy from “Endangered Species
Protection” to “Population Size Management”.
• The cull limit of sealion, set by the national gov.,
will be increased in the near future.
Note: Sealion is a fisheries resource
for local people
Summary 1/2
• Generally, the high-TL species are over-utilized and the
low-TL species are under-utilized in Japan.
• In order to balance, the recovery of the over-utilized
and depleted species such as Spanish mackerel should
be prioritized. On the other hand, squid and anchovy
should be utilized more.
• Low-TL pelagic species with low stock levels, such as
Chub mackerel and sardine, should also be recovered.
TAC and IQ are important mngmt tools. Taking the
fisheries infrastructure accumulation (i.e., fish meal
plants) into account, chub mackerel recovery should
come first. Then, sardine and anchovy can be fully
utilized in the society.
Summary 2/2
• Human consumption, including the creation on new
food culture and new processing technologies, should
be facilitated to fully utilize the low-TL species (such as
anchovy, sandeel and saury).
• Fisheries managements by the local fishers’ org. for the
coastal small-scale gears are more easy and flexible
than that of the offshore large-scale fisheries by the
government. Esp. New fishing gear development for
small-scale fishers’ flexible switching of target species is
important
• The population of the top predator, such as Stellers
sealion, should be properly managed and balanced.
Conclusion: The diversity of the measures is required
トド資源量現存量
トド資源量3倍
種グループ
Pelagic fish
Righteye flownder
標準和名
英名
学名
マイワシ
カタクチイワシ
サンマ
マアジ
サバ類
ニシン
キュウリウオ
チカ
イカナゴ
Japanese sardin
Japanese anchovy
Pacific saury
Japanese horse mackerel
Mackerels
Pacific herring
Rainbow smelt
Japanese smelt
Japanese sand lance
Sardinops melanostictus
Engraulis japonicus
Cololabis saira
Trachurus japonicus
Scomber
Clupea pallasii pallasii
Osmerus mordax dentex
Hypomesus japonicus
Ammodytes personatus
カレイ
ソウハチ
マガレイ
スナガレイ
ヤナギガレイ
マツカワ(アブラガレイ)
サメガレイ
イシガレイ
ババガレイ
アカガレイ
アサバガレイ
Pointhead flounder
Brown sole
Sand flounder
Willowy founder
Barfin founder
Roughscale sole
stone flounder
Slime founder
Flathead flounder
Rock flatfish
Hippoglossoides pinetorum
Pleuronectes herzensteini
Pleuronectes punctatissimus
Tanakius kitaharai
Verasper moseri
Clidoderma asperrimum
Kareius bicoloratus
Microstomus achne
Hippoglossoides dubius
Lepidopsetta mochiagarei
Smoll bottom fish
ナガヅカ
カジカ類
スケトウダラ幼魚
マダラ幼魚
ホッケ幼魚
カレイ幼魚
Long shanny
Sculpin
Stichaeus grigorjewi
Cottus spp
Benthos
ウニ
ナマコ（マナマコ）
ホタテガイ
カラスガイ
ツブ
エビ類
カニ類
Sea urchin
Sea cucumber
Scallop
cockscomb pearl mussel
Whelk
Shrimps
Crabs
-
Apostichopus japonicus
Mizuhopecten yessoensis
Cristaria plicata
Buccinidae
-
発酵料理
かぶら寿司（かぶらとブリやサバ）
スクガラス（アイゴの稚魚
を丸ごと塩漬けにした沖
縄の保存食。
blog.livedoor.jp
http://japan-web-magazine.com/japanese/food/kaburazushi/index.html
鮒寿司
鮎のなれ鮨
petiterue.sblo.jp
http://www.gnavi.co.jp/okinawa/column/0709/
http://japan-web-magazine.com/japanese/japanese-food/narezushi-japanese.html
３０年もののなれ鮨
カタクチイワシの味噌チョリム
コマイのヤンニョムチョリム（煮付け）
http://ryouri-kankoku.seesaa.net/article/152653975.html
ミッパンチャン（長期保存でき手軽に食べられる常備菜）に利用される
味噌とコチジャン、ニンニクでカタクチイワシを煮付ける。
ご飯に包んで食べるので味は濃いめです。
http://ryouri-kankoku.seesaa.net/category/4885854-1.html
ミョルチポックム（カタクチイワシの炒め物
kankokuwoyuku.com
イワシのエキス（エクジョ・ヒシコ）
＊特徴
カタクチイワシの塩漬けから作る魚醤油のうちの一つで、カタクチイワシを使ってい
るため、「鰯醤油」と呼ばれることもあります。キムチ以外の料理にも調味料として
頻繁に使われるので、市場やスーパー等でも色々と販売されています。キムチに
市販のイワシエキスを使う場合には、一度煮たててから使うとよりキムチの味に深
みを出すことが出来ます。しかし、このイワシエキスは温めている時に臭いがかなり
強く、服や髪にもしっかりしみこんでしまいなかなか取れません。臭いをつけたくな
い物はしまってから作りましょう。
store.shopping.yahoo.c...
イワシエキスレシピ
日本ではしょっつると呼ばれている魚醤油と同じような方法で作ります。熟成期間
を長くすると真っ黒で旨み成分のたっぷり詰まった鰯エキスが出来上がります。作
り初めから使えるようになるまでには、約1年熟成させる必要があります。
＊材料
イワシの塩辛
カタクチイワシ
10kg・自然塩 4kg
＊作り方
1.カタクチイワシはよく水洗いして、ふきんなどで水気を拭き取ります。
2.内臓をつけたままのカタクチイワシに塩をまぶしながら樽に入れ、一番上に鰯が
見えなくなるくらいの塩を敷き詰めてふたをします。
3.蓋の上から重石をして、週に1回くらいのペースでひっくり返すようにかき混ぜます。
4.一年から3年ほど熟成させたら、上澄み液をすくい取り、一度煮立ててからふきん
で
http://www.chesa.jp/item/side16.html
http://nao0522.blog100.fc2.com/blog-entry-1721.html
Mesolithic age in Japan
(16,500-3,000years ago)
• Archeological researchers
found many remains of
fishing communities all
along the coastline of Japan.
• People catch fish using bone
fishhook, wood boat, grass
net, stone harpoon, etc.
• They ate whale, orca, dolphin, tuna, skipjack, mackerel,
sardine, anchovy, sea bream, sea bass, puffer fish, crab,
prawn, salmon, oyster, clam, abalone, etc. (Morikawa 1998)
Sea bream were filleted into 3 pieces
Consumptions
Inland process
Retailing
Import/
export
On the sea process
Under the sea Process
Processing
Transport
Landing
Business
management
Catch
Environmental
fluctuations
Spawning
Juvenile
Reproduction
Matured

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