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Index Category
Num Date Index Chg. Chg. %
1 2012-12-02 115.38 7.69 6.67%
2 2012-11-25 107.69 3.85 3.57%
3 2012-11-18 103.85 3.85 3.70%
4 2012-11-11 100.00 3.85 3.85%
5 2012-11-04 96.15 3.85 4.00%
6 2012-10-28 92.31 -3.85 -4.17%
7 2012-10-21 96.15 0.00 0.00%
8 2012-10-14 96.15 0.00 0.00%

特徴

産地:It is distributed in coastal areas of China, Japan and Korea. In China, the yellow sea has the most production.
特徴:Processing1.Standard of fresh raw fish selecting: freshness must be above level; there is no serious mechanical damage.
2.Procedures: raw fish sorting → immersing → skinning → bone eliminating → shaping → cleaning → water draining → seasoning → baking → packaging → boxing.
3.Operation notes:
a)Clean the fish, cut off the head, eliminate all of the viscera, then immerse the fish in clean water at the temperature of 15℃
Remove all pterygiophores in order to keep fish smooth, skin the fish with skinning machine.
c)Knife should be sharp enough to eliminate bones from the fish; Eliminate the vertebrae and cartilage on the fillets from the neck to the tail.
Clean fillets carefully with fresh water, and the water temperature should not be above 5 Celsius degree.
e)Put the cleaned octopus fillets into the sieve disk to drain water, then weigh and grade.
f)Immerse the octopus fillets in the seasoning for several hours, then get them out of the seasoning and shape, after that, bake them in the baking room.
g)Preserve the fillets after the packaging.