지족해협의 죽방렴어업 운영과 멸치 생산 원리

Abstract

This article examines the structure of the bamboo fishing industry in the Jijok Strait, the principles of anchovy production based on an understanding of processing activities, and the interactions between technology and the natural environment and anchovy habits. Jukbangnyeom is a type of fishing gear whose design and form vary according to the geography and water depth of the Jijok Strait. It also considers the gregariousness and weak strength of anchovies, as well as the efficient use of current speed. The Jijok Strait’s natural environment and anchovy habits have an impact on the catch. Seasonally, the harvest varies from species to species and is highest in the spring and fall when groups of anchovies move for spawning and wintering. The anchovy’s migration path is influenced by salinity, weather, and climate. In the meantime, selection, boiling, and drying are the steps in the processing chain that turn anchovies in the natural state into products. The production of dried anchovies rose and their marketability improved with the introduction of power boats in the 1980s and dryers in the 2000s. Jukbangnyeom fishing is characterized by a dual structure that includes both fishing and processing activities. Technology has made it possible to overcome nature’s physical forces in the case of fishing, yet when it comes to catch quantity and time management, fishermen show an adaptive pattern that fully acknowledges the rules of nature. On the other hand, processing technology has advanced significantly to improve the marketability of anchovies and time efficiency, and different approaches emerge based on the fishermen. This can be considered the guiding concept of the Jukbangnyeom fishery and anchovy production, which is found in the coexistence of technology, humans, and nature in a dual structure.