Eels are generally classified as warmwater fish. Three species of Anguilla genus are important commercially: the Japanese eel A. japonica, European eel A. anguilla, and American eel A. rostrata. Culture of eels for food is most highly developed in eastern Asia, especially in Japan. Eels have been cultured in Japan since the late 1800s, and production in 1983 was about 35,000 tons. Taiwan started eel culture in about 1968 and the industry has developed rapidly, with production of approximately 30,000 tons in 1985, most of which was exported to Japan. Demand for young eels (elvers) usually exceeds the supply. The supply of elvers depends on catches along the coasts of Japan, Taiwan, Korea, and China, and due to the large fluctuation in elver catches, the price varies greatly.
KeywordsHypochromic Microcytic Anemia Nursery Pond Warmwater Fish Quality Management Technique Good Water Quality Management
Unable to display preview. Download preview PDF.
- ARAI, S., T. NOSE, and Y. HASHIMOTO. 1971. A purified test diet for the eel, Anguilla japonica. Bull. Freshwater Fish. Res. Lab. 21: 161–178.Google Scholar
- ARAI, S., T. NOSE, and Y. HASHIMOTO. 1972. Qualitative requirements of young eels Anguilla japonica for water-soluble vitamins and their deficiency symptoms. Bull. Freshwater Fish. Res. Lab. 22: 69–83.Google Scholar
- ARAI, S., T. NOSE, and H. KAWATSU. 1974. Effect of minerals supplemented to the fish meal diet on growth of eel, Anguilla japonica. Bull. Freshwater Fish. Res. Lab. 24: 95–100.Google Scholar
- NOSE, T., and S. ARAI. 1972. Optimum level of protein in purified diet for eel, Anguilla japonica. Bull. Freshwater Fish. Res. Lab. 22: 145–155.Google Scholar
- NOSE, T., and S. ARAI. 1976. Recent advances in studies on mineral nutrition of fish in Japan. FAO, FIR:AQ/Conf/76/E. 25, p. 12.Google Scholar
- YAMAKAWA, T. S., S. ARAI, Y. SHIMMA, and T. WATANABE. 1975. Vitamin E requirement for Japanese eel. Vitamins 49: 62. (Abstract in Japanese.)Google Scholar