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Index Category
Num Date Index Chg. Chg. %
1 2015-03-22 112.00 0.00 0.00%
2 2015-03-15 112.00 0.00 0.00%
3 2015-03-08 112.00 0.00 0.00%
4 2015-03-01 112.00 0.00 0.00%
5 2015-02-22 112.00 0.00 0.00%
6 2015-02-15 112.00 0.00 0.00%
7 2015-02-08 112.00 -4.00 -3.57%
8 2015-02-01 116.00 0.00 0.00%
9 2015-01-25 116.00 0.00 0.00%
10 2015-01-18 116.00 0.00 0.00%

特徴

産地:Northwest Pacific: Japan, Korean Peninsula and the East China Sea.
Common on coasts of Japan, in sandy-muddy bottoms (also Ref. 11230); most relished among the congrids. Captured and cultured for fishery in Japan.
Environment: Marine; demersal; oceanodromous (Ref. 51243); depth range 320 - 830 m (Ref. 54340). Temperate; 46°N - 19°N, 113°E - 143°E (Ref. 54340)
特徴:Vertebrae: 142 - 148. Head and body with white spots. Lower jaw moderate in size, premaxillary teeth not exposed when closed. Upper lip groove deep (appearing folded up). Maxillary teeth arranged in almost 1 row. Preanal lateral line pores 39-43 (Ref. 41299).
Size / Weight / Age
Max length : 100.0 cm TL male/unsexed; (Ref. 559); max. reported age: 8 years (Ref. 72462)
Processing
1.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℃
b)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.