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日本和亚洲多数地区的人一样喜食海参,把海参当成珍贵食品和医药补品.早在一百多年前,沿海渔民就用投石法增殖海参.日本生产可作为食用的海参达20多种,主要是刺参(Stichopus japonicus)、瓜参(Cucumaria japonica)和拟刺参(Parastichopus nigripunctatus).本文介绍的资料均为刺参的试验结果.K.Mitsukuri(1903)受日本政府的委托,调查了海参的生态习性和生活史后,提倡推广投石法增殖海参.于是日本在北海
Japan and many parts of Asia like to eat sea cucumbers, sea cucumbers as precious foods and medical supplements.As early as a hundred years ago, coastal fishermen use the stone method to proliferate sea cucumber.Japanese production can be used as edible sea cucumber as many as 20 kinds, Mainly Stichopus japonicus, Cucumaria japonica and Parastichopus nigripunctatus.The information presented in this paper is the result of the test of sea cucumber.K. Mitsukuri (1903) was commissioned by the Japanese government to investigate After the ecological habits and life history of sea cucumber, promote the promotion of stone method to proliferate sea cucumber.Then Japan in the North Sea