FISHERIES
TECHNICAL
PAPER
367
Food
and
Agriculture
Organization
of
the
United
Nations
Rome, 1997
by
Stephen Nicol
Krill Research Group
Australian Antarctic Division
Channel Highway
Kingston, Tasmania
Australia 7050
Fax: 03 62 323351
E-Mail: [email protected]
and
Yoshinari Endo
Laboratory of Aquatic Ecology
Division of Environmental Remediation
Faculty of Agriculture
Tohoku University
Sendai 981
Japan
Fax: 022 717 8734
E-mail: [email protected]
|
The designations employed and the presentation of material in
this publication do not imply the expression of any opinion whatsoever on the
part of the Food and Agriculture Organization of the United Nations concerning
the legal status of any country, territory, city or area or of its authorities,
or concerning the delimitation of its frontiers or boundaries. |
M-43
ISBN 92-5-104012-5
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© FAO 1997
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Table of Contents
2. INTRODUCTION TO EUPHAUSIIDS OR KRILL
3. SPECIES OF KRILL CURRENTLY BEING COMMERCIALLY HARVESTED
4. BIOLOGY AND FISHERIES HISTORY OF THE COMMERCIALLY HARVESTED SPECIES
4.1 Antarctic krill (Euphausia superba)
4.1.1 Distribution
4.1.2 Life history
4.1.3 The fishery
4.1.4 Management
4.1.5 Ecosystem interactions
4.1.6 Ecosystem monitoring
4.1.7 Bycatch4.2 North Pacific krill (Euphausia pacifica)
4.2.1.1 Distribution
4.2.1.2 Life history
4.2.1.3 Fishery
4.2.1.4 Management
4.2.1.5 Ecosystem interactions4.2.2.1 Distribution
4.2.2.2 Life history
4.2.2.3 Fishery
4.2.2.4 Management
4.2.2.5 Ecosystem interactions4.3 Other species of krill harvested in Japanese waters
4.4.1 Meganyctiphanes norvegica
4.4.2 Thysanoessa raschii
4.4.3 Thysanoessa inermis
4.4.4 North Atlantic Fisheries4.5 Other potential krill fisheries
5.1.1 Human consumption
5.1.2 Sport fishing
5.1.3 Aquarium food
5.1.4 Aquaculture5.2.1 Biochemicals
5.2.2 Autoproteolytic precipitates
5.2.3 Krill as a food additive
5.2.4 Krill hydrolysate
5.2.5 Low-fluoride krill paste and krill protein concentrates
5.2.6 Krill as a source of chitin
5.2.7 Krill as a source of lipids
5.2.8 Enzymes