1Fisheries Research Institute, Tokushima Agriculture, Forestry and Fisheries Technology Support Center, Kaifu, Tokushima 779-2304, 2Tokushima Prefectural Industrial Technology Center, Saiga-cho, Tokushima 770-8021, 3Graduate School of Intergrated Arts and Sciences, Minamijosanjima-cho, Tokushima 770-8502, Japan
To clarify the factors contributing to the price differences of the pike-conger Muraenesox cinereus between Tokushima, Japan and Korea, we analyzed proximate and free amino acid compositions in muscle. The lipid content of the pike-conger in Korea (7.7-10.4%) was remarkably higher than that in Tokushima (1.4-3.0%). No difference was seen in the free amino acid content, which affects the taste. In the females weighing between 0.3-0.8 kg, the condition factor and hepatosomatic index of Korean fish were higher than those of Tokushima fish. Some of the fish in Tokushima matured in the spawning period, but none did so in Korea. The lower temperature of Korean waters is thought to delay maturation age and increase the lipid contents of Korean pike-conger, leading to stronger taste and higher price.