Abstract
The Japanese eel, Anguilla japonica, is a very popular freshwater fish, being one of the traditional foods in Japan, and is widely distributed in East Asia (Matsui 1972). The annual consumption of eel in Japan came to about 106 thousand tons in fresh eel weight in 1999. Of this total consumption, 81.5% was imported from China, Taiwan, and other countries. The aquaculture production of eel in Japan has been reduced from 38,855 tons in 1990 to 22,836 tons in 1999 during the past 10 years. Most of the eel production in Japan is composed of the Japanese eel.
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© 2003 Springer-Verlag Tokyo
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Tatsukawa, K. (2003). Eel Resources in East Asia. In: Aida, K., Tsukamoto, K., Yamauchi, K. (eds) Eel Biology. Springer, Tokyo. https://doi.org/10.1007/978-4-431-65907-5_20
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DOI: https://doi.org/10.1007/978-4-431-65907-5_20
Publisher Name: Springer, Tokyo
Print ISBN: 978-4-431-65909-9
Online ISBN: 978-4-431-65907-5
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