part of April to the beginning of September, May and June being 
regarded as the beet part of the season. 
Also important in the northern waters is the scallop (hotate- 
gai) which next to the abalone, is the most important edible mollusk 
in Japanese fisheries by weight of catch. The scallops are most 
a tain dan t on the east and northeast coast of Hokkaido, north from Nemtiro, 
and in Atei Bay, Xarafuto. Aomori Prefecture supplies some. 
Other marine products of lesser importance in the northern waters 
are cuttlefish which are taken in Hokkaido and Aomori Prefecture; smelt; 
the flatfish (especially flounder); whales; sea-otters and fur seals. 
Areas and Seasons of Central and Southern Japan by Species 
South of 40° N. sardines, the Sconbroids, sea bream, yellowtail, 
flatfish, horse mackerel, the Spanish mackerel and swordfish are taken 
in large quantities. 
Sardines (iwashi) occupy first place both in quantity of pro¬ 
duction and the value of the catch among all the marine products of 
Japan. Of the annual fish catch of Japan proper of slightly more than 
3 million metric tons, sardines account for more than 50 percent in 
quantity and about 20 percent in value. 15/ It is the leading species 
caught in both the coastal fisheries and the so-called "deep-sea 
fisheries”. 
Japanese sardines which include the anchovy and the round herring 
as well as the true sardine, are widely distributed in the waters 
15 j In addition the sardine catch of Korea is approximately 30 percent 
of its fish production. Korea production of sardines in recent years 
has averaged approximately 1 million metric tons. 
- 35 - 
16-031 P57 bu 
