Physical Abnormalities of Olive Flounder (Paralichthys olivaceus) Juvenile Found During Sorting Process in Anmyeon, South Korea

Journal of Aquaculture and Fish Health

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Field Value
 
Title Physical Abnormalities of Olive Flounder (Paralichthys olivaceus) Juvenile Found During Sorting Process in Anmyeon, South Korea
 
Creator Gultom, Victor David Nico
 
Subject aquaculture, management of fish health, fish nutrition
olive flounder, Paralichthys olivaceus, physical traits, sorting, deformity, abnormality
 
Description Olive flounder (Paralichthys olivaceus) is the most popular consumption fish in South Korea. Korean consumes flounder as sashimi, spicy soup, stew and cutlet. Due to its popularity; Korean considers Olive flounder as the nation’s raw fish. Despite advanced aquaculture technique, modern facilities and massive production, fingerling size grading and abnormal sorting are conducted by traditional method. This study was conducted by observation. A group of 5 to 6 person worked meticulously to sort out abnormal fingerling and juvenile. Sorting is based on physical traits such as the shape and structure of head, jaw, operculum, fin, body; body coloration, pigmentation and length. Due to the exclusiveness and technicality of this profession, information and standard in grading and sorting has been lacking. This research provides the information about sorting criteria of Olive flounder juvenile and detail description of physical abnormalities being sorted out.
 
Publisher Department of Aquaculture
 
Contributor
 
Date 2021-12-31
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://e-journal.unair.ac.id/JAFH/article/view/29069
10.20473/jafh.v11i1.29069
 
Source Journal of Aquaculture and Fish Health; Vol 11, No 1 (2022): JAFH Vol. 11 No. 1 February 2022; 125-134
2528-0864
2301-7309
 
Language eng
 
Relation https://e-journal.unair.ac.id/JAFH/article/view/29069/16821
 
Rights Copyright (c) 2021 Victor David Nico Gultom
http://creativecommons.org/licenses/by-nc-sa/4.0
 

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