|
The inshore hagfish (''Eptatretus burgeri'') is a hagfish found in the Northwest Pacific, from the Sea of Japan and across eastern Japan to Taiwan. It has six pairs of gill pouches and gill apertures.〔(Fishbase - ''Eptatretus burgeri'' )〕 These hagfish are found in the sublittoral zone. They live usually buried in the bottom mud and migrate into deeper water to spawn. The inshore hagfish is the only member of the Myxinidae family having a seasonal reproductive cycle. Generally very little is known about hagfish reproduction and embryos are difficult to obtain for study, although laboratory breeding of ''Eptatretus burgeri'', has succeeded. The hide of this hagfish is processed into "eel skin" in Korea and exported worldwide. ==Culinary use== Usually, hagfish are not eaten, but this particular species is valued as food in the Korean Peninsula and among the Koreans in Japan. It is known as ''pú shì nián máng mán'' (布氏粘盲鰻, 無目鰻, 蒲氏粘盲鰻, 青眠鰻, 龍筋, 鰻背) in Mandarin,〔(Species: Eptatretus burgeri (Girard, 1855) )〕 ''kkomjangeo'' (꼼장어) or ''meokjangeo'' (먹장어) in Korean, and ''nuta-unagi'' in Japanese. As with all hagfish, the inshore hagfish produces slime when agitated. This is used in Korean cuisine in a similar way to egg whites and obtained by placing a live inshore hagfish into a container and knocking the container with a stick. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Inshore hagfish」の詳細全文を読む スポンサード リンク
|