Although lines of demarcation are not distinct and vary according to 
seasons and 'currents the Japanese waters may he divided into four regions: 
(l) the cold region; (2) the temperate region; (3) the warm region and 
(4) the true oceanic region. In the cold region which includes the Okhotsk 
Sea, waters surrounding the Kurile Islands, Karafuto and Ho Ideal do, and 
the northern portion of the Japan Sea bordering the Asiatic mainland are 
great quantities of the salmonoid fish, the gadoid fish and herring. The 
Japanese king crab is also caught in this region. The waters of the tem¬ 
perate region, which includes those bordering the southern coast of 
Hokkaido and the three main islands of Honshu, Shikoku and Kyushu, abound 
in sardines, mackerel, horse mackerel, yellowtail and sea breams. In the 
summer bonito and tuna are found in coastal waters and in the southern part 
of the region oysters are cultivated. South of Japan proper in the waters 
of Loochoo Islands (Byukyu Islands), the Bonin Islands and Formosa bonito, 
tuna, swordfish, spearfish and frigate mackerel and horse mackerel pre¬ 
dominate. From the oceanic region in the Pacific east of Japan come 
bonito, tuna, spearfish and swordfish. 
A Japanese source, considering only Japan proper, groups the more 
important commercial fish according to the area of catch as follows: 14/ 
14/ Japan*s Fisheries Industry 1939 (Special issue of the Japan Times 
and Mail, 1939). 
