본 논문은 그 동안 구체적으로 밝혀지지 않았던 식민지시기 부산지역 수산가공업과 수산가공품의 현황에 대해서 살펴보았다. 경남의 수산가공업에서 부산의 수산가공액이 차지하는 비율은 1920년대 이후 계속 증가하여 1937년이 되면 32%를 차지했다. 이후 경남에서 부산의 수산가공액이 갖는 비중은 1940년을 전후해서 14% 수준으로 하락했다. 그러나 이런 하락에도 불구하고 1940년대 전반기 부산의 전체 수산어획고 중에서 수산가공품 생산액이 차지하는 비율은 26% 수준을 유지할 만큼 수산가공업은 수산업 관련 산업에서 중요한 위치를 차지했다. 한편 부산의 수산가공업 사업체들을 보면 공장은 1910년대와 1920년대, 주식회사와 합자‧합명회사는 1920년대와 1930년대, 수산가공업와 관련된 수산조합은 1930년대에 각각 많이 세워졌다. 공장 형태의 수산가공업 회사로서는 어묵공장과 재제염공장들이 주력을 이루었다. 수산가공품 생산액의 각 시기별 민족간 비율을 보면 1920년대 전반까지는 일본인과 조선인의 생산액 비율이 63% 대 37%로 일본인들이 앞섰다. 그러나 1935년이 되면 민족간의 격차는 일본인 53% 대 조선인 47%로 감소하고 있었다. 이는 1930년대 중반 조선인들의 수산가공업에서 활발한 활동이 이루어졌음을 뜻한다. 수산가공업 공장에서 절대적 비중을 차지한 것은 어묵공장과 재제염공장들이었다. 재제염공장은 영도에 많이 밀집하였는데, 영도에는 일본인 이주어촌이 일찍부터 생겼으며 조선업 관련 주물공장들이 많았기 때문이다. 수산가공품 중에서 절반을 차지한 것은 통조림과 어묵‧튀김‧포(脯) 등이었다. 시기별로 보면 1920년대는 통조림이 1930년대는 어묵‧튀김‧포(脯) 등의 생산이 많았다. 이들 품목 모두 일본인들이 많이 생산하였으며 조선인들의 경우는 우뭇가사리(寒天)를 중심으로 해조류 생산이 월등히 앞섰다. 이들 해조류는 부산 영도와 경남지역에서 활동했던 제주해녀들이 활동에 힘입은 바가 컸다.

This study, examining the fishery processing industry of Busan during Japanese colonialism, which has remained as a blank period until now, found the following facts. First is the proportion that the fishery processing industry of the Busan region during Japanese colonialism took nationwide and within Gyeongnam. Gyeongnam and Jeonnam were central in the overall fishery processing industry prior to 1933. However, as large quantities of sardines were caught on the eastern coast after 1933, the center of the fishery processing moved to Hamgyong Province and Gangwon Province. As a result, the proportion of Gyeongnam in the total nationwide fishery processing industry output fell to 3rd to 5th place. However, despite such drop of Gyeongnam, the fishery processing industry output that Busan produced within Gyeongnam continued to increase since the 1920s, reaching 32% by 1937. Afterwards, the proportion of Busan's fishery processing industry output within Gyeongnam fell to around 14%. One thing to take note here is that proportion of output from processed fishery products among the total fishery output of Busan during Japanese colonialism was 29% in the 1920s, 35% in the 1930s, and 26% in the 1940s. Even in Busan, it can be seen that in the 1930s, and especially in late 1930s, the proportion of fishery processing output was high. Second is the trend of fishery processing companies in Busan during Japanese colonialism. Looking at the periods of founding of fishery processing companies in Busan, it is found that mainly factories were founded in the 1910s and 1920s, limited liability companies, limited partnership companies, and unlimited partnership companies in the 1920s and 1930s, and fishery unions related to the fishery processing industry in the 1930s, respectively. What is notable about the products manufactured by fishery processing companies in Busan is that canned foods were the main product before early 1930s, while sardine-related products prevailed afterwards. Also, fish cake factories and salt factories represented the fishery processing companies in the form of factories. In particular, many salt factories were located in Yeongdo, which is because there were many foundries in Yeongdo in relation to the shipbuilding industry. Third, there were as many as 45 types of processed fishery products manufactured in Busan during Japanese colonialism. Looking at the ethnic breakdown of the products, the proportion of output was 63% and 37% for the Japanese and Koreans, respectively, with the Japanese in the lead. Afterwards, between late 1920s and early 1930s, the gap between the Japanese and Koreans was huge, with the proportion being 91% to 9%. However, the gap between the two ethnic groups decreased by 1935, with the proportion being 53% to 47%. Afterwards, as can be seen in [Appendix 1], taking into consideration the fact that Japanese-owned fishery processing companies continued to be founded at the end of Japanese colonialism, it is judged that the proportion of output of Japanese and Korean processed fishery products was similar to that of the 1930s, or there was a larger gap. Fourth, canned foods, fish cakes, fried foods, and dried foods took a half of the processed fishery products. Looking at each period, the major products were canned foods in the 1920s, and fish cakes, fried foods, and dried foods in the 1930s. Many of all of these products were produced by the Japanese. Among canned foods, canned mackerel was the overwhelming majority. In contrast, Koreans mainly manufactured self-produced seaweed products, and Ceylon moss comprised the majority among these. A lot of the Ceylon moss were gathered by Jeju female divers, and the fishery activity of Jeju female divers in the ocean was always causing a tension with the Japanese fishery personnel over fishery rights.

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Proportion of fishery processing output of Gyeongnam and Busan, Sardine-related fishery, Canned food and fish cake, Salt factory, Ethnic breakdown of production of processed fishery products, Jeju female divers, Ceylon moss.