Effect of low temperature rearing, using deep-sea water, on gonadal maturation of the short-spined sea urchin, Strongylocentrotus intermedius, in Rausu, Hokkaido

It has long been hoped that sea urchins could be served to visitors to seafood restaurants, hotels, and summer festivals in Rausu, located in the world natural heritage site “Shiretoko,” during the summer tourist season. However, to date this has not been feasible because of the sea urchin spawning season (July–September), during which the quality of the gonads, the edible part of the sea urchin, decreases due to maturation. In this study, we examined the possibility of suppressing gonadal maturation and maintaining high-quality sea urchin gonads by low-temperature rearing using deep-sea water. Unripe sea urchins captured before the spawning season were reared under two temperature conditions from June to September. In those groups reared at ambient temperatures (2.8–19.6 °C), gametogenesis in both sexes progressed rapidly with increased temperature, and almost all sea urchins reached full maturity by late July. In contrast, in groups reared at low temperatures (2.1–5.1 °C), gametogenesis progressed slowly and >60 % of the sea urchins did not reach maturity even by early September. The feeding experiment also revealed that feeding with live Saccharina diabolica could increase the gonadal volume efficiently under low-temperature rearing conditions. These results demonstrate that low-temperature rearing, supplemented with feeding, is effective in suppressing gametogenesis to allow for the harvesting of high-quality sea urchins during the summer tourist season.