Basin-scale distribution pattern and biomass estimation of Japanese anchovy Engraulis japonicus in the western North Pacific

• Published in: Fisheries science Vol. 78; no. 4; pp. 761 - 773
• Main Authors: Murase, Hiroto, Kawabata, Atsushi, Kubota, Hiroshi, Nakagami, Masayasu, Amakasu, Kazuo, Abe, Koki, Miyashita, Kazushi, Oozeki, Yoshioki
• Format: Journal Article
• Language: English
• Published: Japan Springer Japan 01-07-2012; Springer Nature B.V
• Subjects: Acoustics; Biomass; Biomedical and Life Sciences; Coasts; Coefficient of variation; Cohort analysis; Distribution patterns; Echosounders; engraulis japonicus; Fish & Wildlife Biology & Management; Fisheries; Fishery sciences; Food Science; Freshwater & Marine Ecology; Life Sciences; Marine; Offshore; Original Article; Research centers; Sea surface temperature; Studies; Asia-Pacific region; IN, North Pacific; INW, Japan; Hydroacoustic; Oyashio; Pelagic fish; Acoustic; Distribution; Abundance; Kuroshio; Stock assessment
• ISSN: 0919-9268; 1444-2906
• DOI: 10.1007/s12562-012-0508-2

The distribution pattern and biomass of the Japanese anchovy
Engraulis japonicus
in the offshore region of the western North Pacific (north of 35°N and west of 170°E) were studied using a quantitative echosounder. This is the first attempt at such a study in this region. Data were collected in summer from 2004 to 2007. The biomass was estimated using data collected at 38 kHz. Species compositions in the backscatterings from pelagic fish were assigned based on the results of trawl hauls taking account of sea surface temperature (SST). Japanese anchovy tended to be high density to the west of 153°E and were distributed in an SST range of 9–24 °C. Although the temporal and spatial coverage of the survey differed each year, at least 1.5–3.4 million tons of Japanese anchovy were present in the survey area between 2004 and 2007. To take account of the spatial coverage of the survey each year, the most reliable biomass estimate for this region in the time period was 3.4 million tons (coefficient of variation 0.22).