멸치권현망 어업사에서 나타난 주요 특징에 관한 연구 - 최근 20여 년을 중심으로 (A Study on the Major Issues in the History of the Anchovy Boat Seine Fisheries : Focusing on the Last 20 Years)

서지정보

· 발행기관 : 한국수산해양교육학회
· 수록지 정보 : 수산해양교육연구 / 35권 / 5호 / 938 ~ 950페이지
· 저자명 : 진금주

초록

Dried anchovies produced using by anchovy boat seine fisheries are the representative marine product that is most familiar to modern Korean food culture and consumed in various forms. This study categorized the major features that emerged in the history of anchovy boat seine fisheries history over the past 20 years into historical, cultural, policy, and institutional aspects, and identified and organized their causal relationships. As a result, in terms of history and culture, the anchovy boat seine fisheries Industry Cooperative secured its legitimacy as the oldest fisheries cooperative in the country in celebration of its 100th anniversary in 2019. In 2016, the name ‘anchovy’ was approved for the fish cooperative, and its identity as Korea’s leading anchovy fishing cooperative was recognized. In order to actively reflect changing consumption trends and increase added value, we branded ‘Hallyeosueo’ dried anchovies and promoted small packaging tailored to nuclear families. From a policy and institutional perspective, EEZ sand mining zone in southern sea of Korea, which was considered one of the main factors in the decline in anchovy catches, was actively prevented and ended. The anchovy fishing area, which had long been a source of conflict between the two regions of Gyeongnam and Jeonnam, has also become clear. Many anchovy fishing boat owners are consistently calling for amendments to the bycatch law, which raises the possibility of them becoming criminals. In addition, as there has been a recent influx of applications from anchovy boat seine fisheries ship owners for voluntary reduction projects, it can be inferred that the anchovy boat seine fisheries industry is currently facing serious management difficulties.

영어초록

Dried anchovies produced using by anchovy boat seine fisheries are the representative marine product that is most familiar to modern Korean food culture and consumed in various forms. This study categorized the major features that emerged in the history of anchovy boat seine fisheries history over the past 20 years into historical, cultural, policy, and institutional aspects, and identified and organized their causal relationships. As a result, in terms of history and culture, the anchovy boat seine fisheries Industry Cooperative secured its legitimacy as the oldest fisheries cooperative in the country in celebration of its 100th anniversary in 2019. In 2016, the name ‘anchovy’ was approved for the fish cooperative, and its identity as Korea’s leading anchovy fishing cooperative was recognized. In order to actively reflect changing consumption trends and increase added value, we branded ‘Hallyeosueo’ dried anchovies and promoted small packaging tailored to nuclear families. From a policy and institutional perspective, EEZ sand mining zone in southern sea of Korea, which was considered one of the main factors in the decline in anchovy catches, was actively prevented and ended. The anchovy fishing area, which had long been a source of conflict between the two regions of Gyeongnam and Jeonnam, has also become clear. Many anchovy fishing boat owners are consistently calling for amendments to the bycatch law, which raises the possibility of them becoming criminals. In addition, as there has been a recent influx of applications from anchovy boat seine fisheries ship owners for voluntary reduction projects, it can be inferred that the anchovy boat seine fisheries industry is currently facing serious management difficulties.

참고자료

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