Black Marlin Research Articles

Thermal Activation of Actomyosin Mg2+‐ATPases from Flying Fish and Black Marlin Muscles

ABSTRACTThe effects of heat treatment (25°, 30°, 35°, 37°, and 40°C) on acto‐myosin Mg2+‐ATPase activity from flying fish and black marlin were studied with respect to setting of their meat pastes. The setting ability of flying fish had very high values but black marlin was low. Flying fish actomyosin Mg2+ATPase was activated more than three times by heating at 35°C, while the activation of black marlin was about two‐thirds at 37°C. For acto‐HMM ATPase, however, no appreciable difference in activation was observed between flying fish and black marlin. For both fishes, the acto‐S‐1 ATPase activities were not enhanced by the heat treatment. A possible role of myosin fragments in this activation is discussed.

Use of the Bill during Feeding in the Black Marlin (Makaira indica)

Use of the Bill during Feeding in the Black Marlin (Makaira indica)

Color vision and spectral sensitivity in tunas and marlins.

To determine the presence of color vision in tunas and marlins, S-potentials were recorded from the isolated retinae of yellowfin tuna, bigeye tuna, albacore, striped marlin, Pacific blue marlin, and black marlin. No chromaticity type S-potential was recorded. This finding indicates that these fishes are probably color-blind. The distribution of relative amplitude at each stimulus wavelength obtained from the records showed that the maximum sensitivity is at wavelengths between 492 and 522nm in albacore and between 458 and 492nm but closer to 492nm in the others.

Heat coagulation of fish actin.

The heat coagulation of mackerel myosin B was examined. The coagulation rate of myosin B decreased with the time of preincubation at 30°C and with the addition of pyrophosphate. The actin component was predominantly detected on the SDS-polyacrylamide gel of the coagulum. It was found that F-actins from mackerel, sazdine, and black marlin muscles gave a mazked coagulation near 60°C. The heat coagulation of F-actin was not affected by KCI ranging in concentration from 0.1 to 0.6M. At an acidic pH (5.4) a slight shift of the coagulation region toward lower tomperature occurred. The addition of myosin markedly suppressed the heat coagulation of F-actin.

A New Marlin, Makaira panamensis, from the Late Miocene of Panama

Makaira panamensis new sp. is described from a single neurocranium found in the Chagres Sandstone (Late Miocene) of the Atlantic coast of Panama. The new species is closely related to and possibly ancestral to the extant M. indica (black marlin) and M. nigricans (blue marlin). It differs from both by possessing a triangular rather than elongate basioccipital foramen, large nutrient canals in the rostrum and probably a more elongate orbit. The fossil is compared to all known fossil istiophorids as well as to the living marlins. It is suggested that the black marlin is a more recent derivative (than the blue marlin) that was unable to thrive in the Atlantic Ocean because of a temperature barrier.

Heat changes of myosin B Mg2+-ATPase and "setting" of fish meat paste.

To clarify the “setting” mechanism of fish muscle paste, the effect of heat on fish muscle myosin B Mg2+-ATPases was examined in connection with the “setting” ability of the meat paste. By heat treatment, the Mg2+-ATPase activity of myosins B showed some increment. This varied by fish species as indicated in the following decreasing order: Alaska pollack and sardine>white croaker, horse mackerel, mackerel, and carp>crucian carp and marlin groups. The myosin-poor fish pastes which were prepared by washing with GUBA-STRAUB solution gave “set” gels (jelly formation) of lower jelly strength. Addition of pyrophosphate promoted the “setting” of black marlin paste, but not of sardine paste. From these results, it is suggested that the “setting” of fish paste is associated with the interaction between myosin and actin.

Determination of Methyl Mercury in Fish by Flameless Atomic Absorption Spectroscopy and Comparison with an Acid Digestion Method for Total Mercury

A method for the concurrent determination of methyl mercury and inorganic mercury by flameless atomic absorption spectroscopy (AAS) is described. Fifty-seven samples of juvenile black marlin fish were analyzed for inorganic and methyl mercury, and total mercury was calculated by addition of the 2 values. The sensitivity of the method was estimated to be 0.029 mug for inorganic mercury and 0.033 mug for methyl mercury. The detection limit of the method was about 0.02 mug inorganic mercury or methyl mercury and the error of the method was found not to exceed 10% for samples giving about 10% deflection on the absorbance scale. Samples from the same fish were analyzed by a commonly accepted flameless AAS method for the determination of total mercury. When the results for total mercury from the 2 methods were statistically compared, using a paired t-test, the difference between the results obtained by the 2 methods was found to be insignificant at the 95% confidence level.

Selenium and heavy metals in black marlin

Black marlin from the apparently unpolluted waters off north-eastern Australia have the highest muscle and liver concentrations of total mercury yet reported for a teleost species. Selenium concentrations are also high. There is a significant correlation between mercury and selenium concentrations, and concentrations of both those elements are significantly correlated to size of fish. Concentrations of cadmium, lead, zinc, copper or arsenic are not so correlated. The results of this study indicate there is a need for a moratorium on the use of this species for human consumption.

Aspects of the biology of billfish (lstiophoridae) from the equatorial western Indian Ocean*

A tuna longline survey of billfish was carried out in the equatorial western Indian Ocean during 1964‐67, in which 265 specimens of five species (Istiophorus platypterus, Tetrapterus audax, T. angustirostris, Makaira indica and M. nigricans) were caught. The comparative morphometric evidence obtained is used in confirming the conspecificity of these istiophorids with Pacific Ocean forms. However, the insufficient depth and detail of the data allow only preliminary observations on populational differences. The distribution and seasonal abundance of the species are discussed in terms of percentage catch rate. The weight‐length relations of the species are examined. The size composition of the catches is shown by the analysis of length and weight frequencies, and tentative estimates of the year classes present in the catches of T. audax are given. An examination of the sex ratio of the species is made. Gonad maturation indices for males and females are established, based on both macroscopic and histological evidence. The indices are used to study breeding in the species caught in the survey area. Relative gonad weight is also considered as a means of assessing the stage of gonad development. The results of the gonad examination indicate that little spawning occurs in the area, and it is suggested that seasonal abundance of certain species is related to feeding. Preliminary observations on the size at first maturity are made, and the fecundity of female I. platypterus, T. audax, and T. angustirostris is examined.

豆南海域におけるマカジキ漁況の研究

The following results were obtained by analyses of the striped marlin landed at Habu fish market in Oshima. 1. The fishing season begins in January and continues towards the end of June, while the best fishing period is between March and April. The most caught fish is striped marlin (Tetrapturus audax), and other marlins in lesser amounts are broadbill sword fish (Xiphias gladius), black marlin (Makaira mazara), and white marlin (Makaira indica). Sail-fish (Istiophorus platypterus) also in caught. The less caught fishes mentioned above per total catch is of a very small rate, about 2.2%. 2. The landed fish can be divided into two groups from their average body weights for each month. 1) The first groups body weight ranges from 55kg to 50kg, and is mostly caught between January and May. 2) The second groups body weight is in the range of 30kg, and is usually caught in June. 3. There is a relationship (r=-0.77) between the average distance of the Kuroshio current, from early February to early May (the minimal distance from the point which this current passes throng 140°E. Long to 35°N. Lat.), and fisheries yield. 4. The larger the Kuroshio current passing through at this point (34°N. Lat. & 139°30' E. Long.), the greater appears the yield. So we can forecast striped marlin fishing conditions from a forecast of the Kuroshio current.

An Announcement of Specimens Available as Types for the Istiophorid Fishes Istiompax marlina and Istiophorus greyi

An Announcement of Specimens Available as Types for the Istiophorid Fishes Istiompax marlina and Istiophorus greyi

Notes on Two Species of Tristomella guiart, 1938 (Monogenea: Capsalidae), from a South African Black Marlin

Notes on Two Species of Tristomella guiart, 1938 (Monogenea: Capsalidae), from a South African Black Marlin

Black Marlin in British East African Waters

RECENTLY I stated that only the striped marlin (M. audax) had been caught by the East African Marine Fisheries Research Organization, and records of the black marlin in these waters were of doubtful value1.

アラビア海におけるクロカワの漁獲率と分布の経年および周年変化

I studied on the annual and monthly variations of fishing condition and distribution of black marlin, Makaira mazara in the Arabian Sea. 1) The rate-of-catch (catch number per hundred hooks) of the fish in mouth part (Lat. 0-5°N.) of the Sea periodically variated with high in summer and low in winter. 2) The average rate-of-catch from April to September which was in good fishing period in the mouth part, increased from 1955 to 1957 and decreased from 1957 to 1959. 3) The rate-of-catch of the fish in 1958-'59 was lower than that of in 1955-'56 in the mouth part. 4) The rate-of-catch in the mouth part increased with all sub-areas from winter to summer and decreased from summer to winter. 5) The rate-of-catch in the inner part decreased from January to May. So, it was presumed that the rate-of-catch may periodically variate with high in winter and low in summer, and that the fish stock may migrates from north to south and to the opposite direction as fish stock in the western Pacific Ocean.

魚肉ソーセージの軟化現象について-I

Recently, fish sausage has risen to be one of the important marine products in our country. This article is manufactured essentially from the meat of fish such as black marlin or from the mixture of this and yellowfin tuna. In addition to the fish meat, small amount of potato starch and the fat of porks are added as sub-materials. After being minced the fish meat is ground into a paste along with these sub-materials and various spices. The meat paste, after being colored with a synthetic red pigment, is packed into a casing of chlorinated rubber or vinyliden chloride by an air stuffer and then sealed up with cotton or hemp thread. Finally it is cooked in a hot water bath at 80-90°C. for about 50 minutes. Fish sausage manufactured in such a way belongs to the articles referred to as semipreservative food. Although the product is generally expected of its preservability covering a month or so, sometimes are found degraded articles showing various types of spoilage among the commercial fish sausages especially in a summer season (see Table 1). The softening is a peculiar type of spoilage of fish sausage and given rise to sporadically in the inside of the product as seen in Fig. 1. This spoilage is different in some respects from the common spoilage familiar among fish meat or other fish jelly products. The results of experiment will be summarized as follows; 1) The softening spoilage is not observed in freshly prepared fish sausage. Presumably, the spoilage has no relation to the deteriorated meat like the jelly meat and the honey comb which are occasionally met with in canned products. 2) The quantity of ether soluble fatty acid, as shown in Table 2, increases in the softened portion more markedly than in the non-softened portion; and the pH value seems to affect the quantity of such fatty acid. But no difference in volatile basic nitrogen is found between the softened portion and the non-softened. 3) When Cl. sporogenes or Cl. welchii is allowed to act on the sterilized fish sausage meat paste, the softening is also produced always in accordance with gas formation, sometimes being attended by a vile smelling. The softening deterioration mentioned above, however, never produces either gas or vile smelling at all. Furthermore, no relation is found to hold between the softening deterioration and the presence of spore-forming anaerobes as seen in Table 1. 4) From the results of microscopic observation on the softened portion, it may be pointed out that starch granules in the softened portion has been substantially disintegrated as seen in Figs. 4 and 5, while those in the un-softened portions are not so (Figs. 2 and 3). From these facts, the softening of the sausage seems to be effected through the disintegration of the starch granules. 5) There are considerable resenblances between the softening deterioration of fish sausage and the flat sour spoilage of canned foods in some points of view.

キハダ,メバチ,クロカワのカロリン,マーシャル諸島附近に於ける游泳層の季節変化について-I

It is important to know the swimming layer of fish shoal on the long line fishing. However, the seasonal variation of swimming layer of the tuna and marlin has not been studied. The author treats that problem with yellowfin tuna, Neothunnus macropterus, big eyed tuna, Parathunnus sibi and black marlin, Makaira mazara, in the area of Caroline and Marshall Islands. Data on the swimming layer have been obtained from the investigations by the “Sagamimaru”, the former research ship of the Kanagawa Prefectural Fisheries Experimental Station and the “Fujimaru”, an allied ship of the Sizuoka Pref. Fish. Exp. Stat. The depths from surface to the swimming layer of yellowfin tuna are shallower (about 115m) in the later spring, and deeper (about 150m) in the autumn, changing seasonally. Those of big eyed tuna are shallower (110-120m) in the later spring and in the durarion from November to December, and deeper (140-150m) in the autumn and January, chaning reciprocally. Those of black marlin are as follows. The deepest one (about 160m) was found in the spring, deeper ones were found in September and October, shallower ones in June and July, and the shallowest (about 100m) in December.

キハダ,メバチ,クロカワのカロリン,マーシャル諸島附近における游泳層の季節変化-III

キハダ,メバチ,クロカワのカロリン,マーシャル諸島附近における游泳層の季節変化-III

クロカワの西部太平洋に於ける釣獲率と平均体長の季節変化,及び,性,回游との関係

The relation between sexes and migration of black marlin in the area of 10°-24°N was formerly reported by Ueyanagi1). The author's results are as follows. The hooked-rate changes seasonally. The rate in the division A is high in summer and low in winter. In D division it is in contrast with this. In B and C it is high in spring and autumn and low in summer and winter. The seasonal variation of hooked-rate agrees accordingly with the theory4) on the migration. The mean fork length changes seasonally, too. When the hooked-rate is high the mean fork length is small, and when the rate is low the mean value is large in the divisions of A and D. When the rate is high the mean is large and when the former is low the latter is small in B and C divisions. The ratio of female to male changes also seasonally attaining the female to a fairly rich amount in spring and autumn. The value of its ratio is small during the whole year in the division of B (Fig. 4). The shoal of migrated marlin consists of nearly male. A large number of female appears in B and C divisions in spring and autumn. These females seem to spawn distributing extensively in the northern equatorial region in summer and swimming scatteringly in the southern equatorial area in winter.

キハダ,メバチ,クロカワのカロリン,マシャル諸島附近における游泳層の季節変化-II

Data on the swimming layer were quoted from the author's previous report, and those on the vertical distribution of water temperature in the areas B and C (Fig. 1) were obtained from the investigations by the “Sagamimaru”, the former research boat of the Kanagawa Prefectural Fisheries Experimental Station, the “Nachimaru”, the research boat of the Wakayama Pref. Fish. Exp. Stat. and the “Iwatemaru”, that of the Iwate Pref. Fish. High School. Records on the surface water temperature and rate-of-catch of black marlin in area A have been obtained from the investigations by the Kanagawa Pref. Fish. Exp. Stat. and the Nankai Regional Fisheries Research Laboratory. Data on the vertival distribution of water temperature and rate-of catch of black marlin in the area of Lat. 10°-30°N., Long. 125°-135°E. were quoted from the report by Ueyanagi10). The variation of swimming layers of yellowfin tuna and big eyed tuna is not concerned with the variation of water temperature. Therefore, it is supposed that the swimming layer of the fish above mentioned would be independent on the water temperature. The shoal of black marlin distributes mostly in the habitat layer of 24°-25°C., and its swimming layer changes seasonally with the vertical removal of water temperature. But the vertical transition of swimming layer is less than that of water temperature from the reasons when the habitat layer comes up nearer to the surface the shoal swims in most cases in the under layer of 22°-24°C., and when the layer of 24°-25°C. goes down nearer to the bottom the fish remain mostly to the upper layer of 25°-27°C.. The better fishing rate of black marlin would be evaluated if we could estimate its swimming layer from the phenomena above mentioned.

Booby's Beak Imbedded in Black Marlin's Back

Booby's Beak Imbedded in Black Marlin's Back