Fisheries in Japan — Bivalves

provided by “learned bodies, biolo~s~ and zoo1ogists”. However, there is a lack of published material in ‘*everyday language” and Groves tries to fill this gap with his publication. The first part, about half of the factual 50 pages of printed text, describes the animal, its main ch~a~te~stics, reproductive processes, growth, mode of life and its life in the wild. The second part deals with the problems likely to be encountered in intensive culture. In general the author has managed well to describe the various subject8 in “everyday language” and tries to explain “difficult” terms. A short glossary would have improved the book as the author introduces trade jargon in his writing without giving any explanation to the layman, the group the book is intended for, It escaped him that East European countries export considerable numbers of crayfish (e.g. Poland, U,SS.R.) - table 1. I assume that the figures given in table I refer to tons. At least twice in the text reference is made to Huxley (1881) while the reference list mentions only his 1880 publication (and the cover credit also quotes this publication). Such “mistakes” could have been easily avoided if the references were prepared with more care. To derive the name crayfish from the “low Dutch word crevik” is peculiar as this word is not known in that language. It might come from the Flemish crevette - shrimp. Some statements are un~~ntion~ly funny: for instance that crayfish bleed to death when the blood does not coagulate, which is rather obvious and holds good for all animal life. Nevertheless, I believe the author is correct that there is a need for such a short easy-to-read book. A little more study would have made this publication more attractive outside the United Kingdom. S.J. de GR00T R.I. V. O., 19 70 A3 Idmuiden (The Netherlands)

FISHBRIES IN JAPAN - BIVALVES

~~s~e~e~ in Japan -- ~~~~~~es. Takashi Gkutani, Tetuo Tomiyama and Takashi Hibiya (editor). The Japan Marine Products Photo Naterials Association, Tokyo, 1935. 195 pp. (159 pp. colour illustrations, 36 pp. text). Yen 19 000. This twelfth volume in the series “Fisheries in Japan” is devoted to the bivalves of Japan, excluding the oysters which were treated extensively in volume nine (1980) “Abalone and Oysters”. In the present volume attention is paid to clams, scallops and pearl oyster. New to the team of editors is Takashi Okutani. Again the excellent photographs and commentary notes are provided by Naomi Yoshikawa, now assisted by Yataro Tanaka. Short

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~trodu~tions are written by Kuniu Kobayashi on “The effect of the herbicide PCP on short-necked clams and the process of detoxification” (pp. 161-165); Yoshishige Horiguchi “The production of black pearls by irradiation” (pp. 166-176); and Takashi Okutani “Taxonomy, anatomy and life history with reference to commercial bivalves” (pp. 176-194). It is perhaps becoming monotonous for the readers of the reviews of this series, but, again, a magnificent book has been added. In a way this comment is superfluous as two no mean Japanese authorities in the field of marine biology have stated via their ~h~~rl~ns - *‘The Emperor and Crown Prince are extremely pleased with this series of books.” The pictorial section of the book, the main body (pp. Z-160) is divided into Cl~sifi~ation~ Fishing method, Aquaculture method, Processing, Pearls, and Japanese shellfish dishes. Classification (pp. S-55) shows 115 selected commercially important species. Fishing method (pp. 56-93) deals with harvesting methods for razor clams (&Zen), freshwater clams, “Yamato” clams (co~~~c~za), “Asari” clams, shod-neck clams (~~d~~~~es), Geoduck (Tresus), bloody clam (5’capharca) and cockles (R&&z), “Uchimurasaki” clams (Sa~idomus), and “Hamaguri” hard-shell clams. The part dealing with aquaculture (pp. 94-131) comprises fertilization, development and settling of hard-shell clams; the culture of scallop (Pecten yessoensis) - collectors for spat fall, rearing, sowing young- scallops, h~esting, ~x~ication (and a note by Yasuo Fukuyo); culture of the fanshell s&lop (P. ~~~~~~s~;of Queen scallop (Cftlamys ~o~~~~) - seed production, rearing; and surf clams (Labora cruneata). In the section on processing we see the opening of the clams, removal of the meat, cockle and scallop processing, and the production line of ‘“Asari” clam boiled in soy sauce (~ukud~i~. The section on pearls (pp. 146-155) deals with the production of the cultured pearl, blacklipped oyster and black pearls. The final photographs give us, as always, a choice of Japanese shellfish dishes. Again the production team is to be congratulated on this new addition, the twelfth, to the series “Fisheries in Japan”. S.J. de GROOT 3.X. V.O., 1970 A3 ZJmuiden (Ttze Netherlands)