Spatiotemporal Patterns of Fish Diversity in the Waters Around the Five West Sea Islands of South Korea: Integrating Bottom Trawl and Environmental DNA (eDNA) Methods. [PDF]
Animals (Basel)Yoo YJ, An SY, Lee SH, Lee SJ, Gwak WS.
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Enhancing catch-based stock assessment in data-limited fisheries with proxy CPUE indicators in the Yellow Sea. [PDF]
Sci RepWang K, Li Q, Zhang C, Xu B, Ren Y.
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phyloBARCODER: A Web Tool for Phylogenetic Classification of Eukaryote Metabarcodes Using Custom Reference Databases. [PDF]
Mol Biol EvolInoue J +6 more
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Multidimensional Drivers of Fish Community Assembly Across Seasonal and Hydrographic Gradients in the Yangtze River Estuary and Adjacent East China Sea: Insights from eDNA Analyses. [PDF]
Biology (Basel)Tang Y +6 more
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Effects of Feeding Newly Hatched Larvae on the Growth, Survival, and Growth Patterns of Kawakawa (<i>Euthynnus affinis</i>) Larvae and Juveniles. [PDF]
Animals (Basel)Nuruki L +3 more
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Studies on the Kisspeptin System in the Reproduction of Chub Mackerel,Scomber Japonicus
Studies on the Kisspeptin System in the Reproduction of Chub Mackerel,Scomber Japonicusopenaire
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In the classical taxonomy, three Scomber species are distinguished: S. scombrus, S. australasicus, and S. japonicus. Yet, some fish taxonomists have recently recognized Scomber colias, inhabiting the Atlantic Ocean, as a separate species from S. japonicus, distributed in the Pacific Ocean.
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Feeding ecology of chub mackerelScomber japonicusin the Canary islands area [PDF]
South African Journal of Marine Science, 1993 323
J. J. Castro, Castro, J. J.
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Differential population structuring of two closely related fish species, the mackerel (Scomber scombrus) and the chub mackerel (Scomber japonicus), in the Mediterranean Sea [PDF]
Molecular Ecology, 2004 Population genetic structures of the mackerel (Scomber scombrus) and chub mackerel (Scomber japonicus) were studied in the Mediterranean Sea. Fragments of 272 bp (S. scomber) and 387 bp (S.
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Meat quality of frozen hybrid mackerel (Scomber australasicus × Scomber japonicus)
Fisheries Science, 2019Frozen sashimi can be stored for a long time and transported over long distances, giving it a distinct advantage over fresh sashimi, and a stable supply of material for frozen sashimi products can be obtained using cultured fish rather than natural resources fish.
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