Alessandro Lovatelli

Chapter 23 - Apostichopus japonicus: “Dolgi Haesam” in the Republic of Korea (South Korea)

Summary Sea cucumbers in the Korean Peninsula have been well known as nutritious and wholesome seafood, often called “ginseng of the sea.” A number of edible color variants of Apostichopus japonicus are harvested along Korean coastal areas and conventionally divided into red, blue, and black sea cucumbers. The annual catch of wild sea cucumber in the Republic of Korea decreased from the early 1980s due to an increase in fishing pressure, the deterioration of the coastal environment by pollution, climate change, and habitat loss driven by land reclamations. Since the mid-2000s, however, sea cucumber production began to increase mainly in response to new management measures implemented by the government, such as the release of seedlings grown in aquaculture facilities. As a health food, with an eco-friendly image, sea cucumber has a great potential for exports to foreign markets, especially in neighboring countries, such as Japan and the People’s Republic of China. Thanks to the governmental initiatives and increasing demand in and outside the country, sea cucumber aquaculture is expected to grow rapidly in the future.

Chapter 24 - Apostichopus japonicus in the Democratic People’s Republic of Korea

Summary This chapter provides a brief introduction to the history of consumption and fishery of the Japanese sea cucumber, Apostichopus japonicus, in the Democratic People’s Republic of Korea (i.e., North Korea). Commercial fishing of this holothurian species dates back to the early fifteenth century; collection was mainly by hand by women skin divers. Fishing intensified in the early 1900s with the introduction of SCUBA equipment, which led to a gradual decline of the wild resources. This chapter also presents information on the recent development of aquaculture programs aimed at restoring the natural resources and boosting production, both for the domestic markets and the lucrative export markets.