Japanese MackerelThe Japanese jack mackerel lives in the northwestern Pacific Ocean, near Japan. This fish is known for being commercially fished and sold in high numbers to many countries around the world.
For this study, researchers used a total of 631 jack mackerels which were caught by trawlers in northern, central, and western parts of Japan. Researchers tested single fish and an average of 3 fish from each catch for mercury concentrations in parts per million (ppm). Also, they analyzed the length and weight measurements of each jack mackerel used.
Fish lengths ranged from 13 - 40 cm, and the weight ranged from 15 grams to 660 grams. The most common length range was from 17 – 20 centimeters, while the most common weight was from 40 – 50 grams.
Researchers found that mercury concentrations in the jack mackerel ranged from 0.012 ppm to 0.334 ppm, and the average was 0.203 ppm (ranging from "0" to .50). The results showed that mercury concentration increased slightly with fish length and weight, but no correlation could be made because of the high variability of mercury concentration.
It was concluded that mercury concentrations in jack mackerel caught in Japan were higher than the current Japanese regulatory standard (0.4 ppm), and therefore should not be consumed frequently by humans. Also, the results support the idea that marine organisms near Japan may have been affected by pollutants released from coal-burning power plants in China.
The Japanese jack mackerel is a small fish with an average length between 13 – 40 cm, and a maximum recorded size of 50 cm. It is greyish blue on its back, while having a silver color on the underside of the fish with a black blotch the gills. The mercury concentration in jack mackerel caught in northern, central, and western parts of Japan ranges from 0.012 ppm to 0.334 ppm, and the average was 0.203 ppm (ranging from "0" to .50). Mercury concentration increased slightly with fish length and weight, but no correlation could be made because of the high variability of mercury concentration. This study supports the idea that marine organisms near Japan may have been affected by pollutants released from coal-burning power plants in China. Jack mackerel caught in Japan are higher than the Japanese regulatory standard (0.4 ppm), and should not be consumed frequently by humans.
Global japanese mackerel production
Japanese mackerel is one of the most popular types of fish in Japan. It is also exported to many other countries around the world. The total global production of Japanese mackerel was about 1.3 million metric tons in 2013. The majority of this fish is caught in the wild, but there is also a small aquaculture industry for this species.
Japanese mackerel is an important food fish that is consumed both fresh and canned. It is a good source of protein and omega-3 fatty acids. Fish is also used in traditional medicine in some parts of Asia.
The Japanese mackerel stocks are currently under pressure from overfishing and environmental degradation. The population of this fish has declined in recent years and it is now considered to be an endangered species. Conservation efforts are underway to protect the Japanese mackerel and its habitat. It is important to reduce the demand for this fish in order to allow the population to recover.