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<p>In the Ryukyu Islands, local people have traditionally harvested species of genus <i>Peronia</i> due to ease of collection. There are four <i>Peronia</i> species present in this region, but little information is currently available on the <i>Peronia</i> fishery in this region. We conducted in-person interviews with local people on eight islands to understand current harvesting practices of <i>Peronia</i>, and to collate information on the traditional background of this fishery. We also utilized two DNA markers to confirm the identity of collected <i>Peronia</i> specimens. Interviews revealed preferences for collecting individuals &gt; 10&#xa0;cm in length, likely <i>P. peronii</i>, especially in summer months during daytime low tides. Multiple correspondence analysis indicated that the familiarity of local populations with <i>Peronia</i> could be roughly separated into ‘currently eat,’ ‘used to eat,’ and ‘do not eat.’ These variables were correlated with factors that included the harvesting of <i>Peronia</i> and enjoying its taste. Familiarity with <i>Peronia</i> varied across different age groups and different islands. Molecular data confirmed that <i>P. okinawensis</i> and <i>P. peronii</i> were more abundant in the summer and that <i>P. setoensis</i> was more abundant in winter. Understanding how <i>Peronia</i> species have been and are currently utilized can offer new insights into Ryukyuan traditional culture, and can contribute to modern conservation and fishery approaches, including the evaluation of <i>Peronia</i> as a sustainable fishery.</p>

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The traditional local fishery of air-breathing sea slug genus Peronia in the Ryukyu Islands

  • 期刊论文

  • 发表日期：

    2025年5月6日

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  • Iori Mizukami,
  • Chloé Julie Loïs Fourreau,
  • Guillermo Mironenko Castelló,
  • Nanami Yafuso,
  • James Davis Reimer

摘要

In the Ryukyu Islands, local people have traditionally harvested species of genus Peronia due to ease of collection. There are four Peronia species present in this region, but little information is currently available on the Peronia fishery in this region. We conducted in-person interviews with local people on eight islands to understand current harvesting practices of Peronia, and to collate information on the traditional background of this fishery. We also utilized two DNA markers to confirm the identity of collected Peronia specimens. Interviews revealed preferences for collecting individuals > 10 cm in length, likely P. peronii, especially in summer months during daytime low tides. Multiple correspondence analysis indicated that the familiarity of local populations with Peronia could be roughly separated into ‘currently eat,’ ‘used to eat,’ and ‘do not eat.’ These variables were correlated with factors that included the harvesting of Peronia and enjoying its taste. Familiarity with Peronia varied across different age groups and different islands. Molecular data confirmed that P. okinawensis and P. peronii were more abundant in the summer and that P. setoensis was more abundant in winter. Understanding how Peronia species have been and are currently utilized can offer new insights into Ryukyuan traditional culture, and can contribute to modern conservation and fishery approaches, including the evaluation of Peronia as a sustainable fishery.