The USA's international trade in fish leather, from a conservation perspective

Grey, Melissa; Blais, Anne-Marie; Hunt, Bob; Vincent, Amanda C. J.

doi:10.1017/s0376892906003092

Cited by 8 publications

(4 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…About 93% of these products are obtained from wild fish and one‐third of the exploited fish species are considered globally threatened or near threatened (Grey et al. ). Such rampant and unsustainable exploitation are crucial issues that must be solved.…”

Section: Resultsmentioning

confidence: 99%

There's more to Fish than Just Food: Exploring the Diverse Ways that Fish Contribute to Human Society

2020

View full text Add to dashboard Cite

Fish are among the most biodiverse vertebrate groups on the planet, playing vital ecosystem roles, supporting considerable commercial, recreational, and artisanal fisheries, and delivering critical ecosystem goods and services for the world's human population. These intrinsic, ecological, and socioeconomic values of fish are well recognized. Much less widely appreciated are the diverse additional ways that fish have contributed to human societies. Here, we explore the assorted uses of freshwater and marine fishes, both presently and in the past, by focusing on their contributions to manufacturing and industry, technology, health care, tools and weapons, apparel and jewelry, and musical instruments, and as curios, souvenirs, and attractions. The material ways by which people depend on fish have continued to grow and evolve over time, resulting in a much more intricate web of human-fish relationships than is often recognized. By demonstrating the importance of fish across all facets of life, we hope that this exploration leads to greater conservation, sustainable management, and ethical treatment of fish now and into the future.

show abstract

Section: Resultsmentioning

confidence: 99%

There's more to Fish than Just Food: Exploring the Diverse Ways that Fish Contribute to Human Society

2020

View full text Add to dashboard Cite

show abstract

“…Hagfishes are edible eel-shaped marine demersal species, whose skin is used for leather crafts (Grey, Blais, Hunt, & Vincent, 2006;Kameda & Nishida, 2004). Globally, there are two groups of hagfishes comprising 60 species: eptatretids and myxinids.…”

Section: Introductionmentioning

confidence: 99%

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Tirtawijaya

Park

Won

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

The hagfish (Myxine glutinosa), an eel‐shaped demersal fish, is a potential protein source with a distinctive flavor. Additionally, the consumption of hagfish is believed to exert aphrodisiac activity. This study attempted to evaluate the effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish under optimal conditions. There was a significant increase in the sensory attributes such as color, taste, aroma, and texture of processed hagfish (p < .05). Cooking the hagfish with this combination resulted in acceptable physicochemical and microbial properties. Additionally, the processed hagfish exhibited good nutritional value with high contents of protein (10.8 g), fat (5.4 g), carbohydrate (12.1 g), and calorie (140.2 kcal/100 g). The processed product can maintain its quality for 22 days at 10°C. These results indicated that the ready‐to‐eat hagfish can be an alternative for healthy consumption of processed food and for the diversification of processed marine products. Practical applications Conventional foods are increasingly popular as they are ready‐to‐eat and simple to cook. The quality and nutritional value of these foods are important for the production process. Our study revealed that steaming in superheated steam roaster (SS) and hot smoking (HS) treatment combination improved the quality characteristics of hagfish meat, a popular fish in Korea. We optimized the temperature and duration of steaming and smoking for cooking hagfish. The processed hagfish exhibited acceptable sensory properties and marketable physicochemical and microbial properties. Our investigation resulted in a shelf‐life improvement of the new ready‐to‐eat seafood product. The results of this study revealed that treating the hagfish with the combination of SS and HS can preserve its quality for 22 days when stored at 10°C. Hence, this study establishes the procedures for preparing this product, which can be readily marketed.

show abstract

“…For commercial purposes, the local people of the study area captured fish and trade to fulfill socioeconomic needs. Many fish species are traded and sold as curiosities (curios) and souvenirs around the world, either dried or preserved, whole or in part [ 68 ]. The inhabitants of the area used fish skin to create several consumer products including wallets, belts, and gloves.…”

Section: Discussionmentioning

confidence: 99%

Cross-cultural diversity analysis: traditional knowledge and uses of freshwater fish species by indigenous peoples of southern Punjab, Pakistan

Iqbal

Umair

Altaf

et al. 2023

J Ethnobiology Ethnomedicine

View full text Add to dashboard Cite

Background Fisheries have tremendous cultural and educational importance in human societies. The world is undergoing fast environmental and cultural changes, and local knowledge is being lost. Understanding how people interpret environmental change and develop practices in response to such change is essential to comprehend human resource use. This study was planned with the intent to document and conserve the knowledge about the uses of the freshwater fish fauna among the residents in South Punjab, Pakistan. Methods Semi-structured interviews and questionnaires were conducted to collect data from informers (N = 88). Principal component analysis, relative frequency citation, fidelity level, relative popularity level, rank-order priority, and similarity index were used to analyze the fish data. Results Overall, a total of 43 species of fishes were utilized in the study region, but only 26 species were utilized ethnomedicinally to treat a variety of illnesses such as asthma, body weakness, burn, chicken pox, cold, cough, eyesight, hepatitis, impotence, joint pain, night blindness, skin burn, spleen treatment, stomach infection, and weakness. The uses of fishes were analyzed employing various indices. The highest use value (UV) of 0.86 was calculated for spotted snakehead (Channa punctata), whereas the lowest UV of 0.05 was attained by karail fish (Securicula gora). Moreover, Channa punctata, Cyprinus carpio, Labeo rohita, Oreochromis niloticus, Wallago attu, Hypophthalmichthys molitrix, Rita rita, Sperata seenghala, Notopterus notopterus, Labeo dyocheilus, Systomus sarana, Puntius punjabensis, Securicula gora, Ompok bimaculatus, and Ompok pabda were the most popular species with RPL = 1.0. Out of the total, 20 species had a “zero” similarity index, while the ethnomedicinal use of 12 species (i.e., Labeo dyocheilus, Labeo boggut, Systomus sarana, Puntius punjabensis, Aspidoparia morar, Securicula gora, Crossocheilus diplochilus, Mastacembelus armatus, Ompok bimaculatus, Ompok pabda, Labeo gonius, and Sperata seenghala) was documented for the first time for a variety of diseases (i.e., body weakness, stomach infection, skin burn, joint pain, impotence, asthma, spleen treatment, and chicken pox). Conclusion Our findings showed that the local people of the study area hold noteworthy traditional knowledge about the medicinal and cultural uses of fish species. Furthermore, a comprehensive analysis of active chemicals and in vivo and/or in vitro activities of chemicals derived from ichthyofauna with the highest FC as well as UVs could be interesting for research on new drugs.

show abstract

The USA's international trade in fish leather, from a conservation perspective

Cited by 8 publications

References 9 publications

There's more to Fish than Just Food: Exploring the Diverse Ways that Fish Contribute to Human Society

There's more to Fish than Just Food: Exploring the Diverse Ways that Fish Contribute to Human Society

Effect of steaming and hot smoking treatment combination on the quality characteristics of hagfish (Myxine glutinosa)

Cross-cultural diversity analysis: traditional knowledge and uses of freshwater fish species by indigenous peoples of southern Punjab, Pakistan

Contact Info

Product

Resources

About