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Index Category
Num Date Index Chg. Chg. %
1 2015-03-22 125.00 0.00 0.00%
2 2015-03-15 125.00 0.00 0.00%
3 2015-03-08 125.00 0.00 0.00%
4 2015-03-01 125.00 0.00 0.00%
5 2015-02-22 125.00 0.00 0.00%
6 2015-02-15 125.00 0.00 0.00%
7 2015-02-08 125.00 0.00 0.00%
8 2015-02-01 125.00 0.00 0.00%
9 2015-01-25 125.00 0.00 0.00%
10 2015-01-18 125.00 0.00 0.00%

特徴

産地:Northwest Pacific: confined to the subtropical and temperate waters of China, the Yellow Sea and Sea of Japan north to Vladivostok, former USSR. Often confused with Scomberomorus munroi.
Biology
The Japanese Spanish mackerel, Scomberomorus niphonius, also known as the Japanese seerfish, is a species of true mackerel in the scombrid family (Scombridae).[1] Their maximum reported length is 100 cm, and the maximum reported weight is 7.1 kg.
特徴:Dorsal spines (total): 19 - 21; Dorsal soft rays (total): 15-19; Anal soft rays: 16 - 20; Vertebrae: 48 - 50. Interpelvic process small and bifid. Lateral line gradually curving down toward caudal peduncle. The only species in the genus with a straight intestine. Swim bladder absent. Body covered with small scales. Anterior quarter of first dorsal fin and a narrow distal margin of the rest of the dorsal fin black. Sides with seven or more rows of longitudinal spots on the sides; some spots connected together.
Max length : 100.0 cm FL male/unsexed; (Ref. 168); max. published weight: 7.1 kg (Ref. 40637)
Found near shore (including semi-enclosed sea areas) (Ref. 11230). Undergoes a spawning migration in spring (March to June) and a feeding migration in fall (September to November) in the Inland Sea of Japan. Feeds on small fishes. Another major fishing gear that is used are set nets. This species is the most important Scomberomorus species in Japan which is cultured and released for fishery. Marketed fresh and especially tasty in winter. Eaten pan-fried, broiled and baked (Ref. 9988).
Processing
Procedures: raw fish picking → cleaning → weighing and panning → quick freezing → pan shedding → ice glazing →packaging – end product
Operation Notes:
1.Requirements for raw octopus: raw fish must be fresh with normal body color; the gills must be pale red, pink or purple. Smell must be normal; muscle with elasticity. The appearance may not be dry with oil; body has no damage but surface gloss. Eyes full with transparent cornea, muscles with elasticity.
2.Cleaning: clean the fish with high quality water with low temperature at fast speed. Remember not to soak the fish. Drain water after washing for a while.
3.Weighing and panning: pick fish respectively when panning, add water when weighing to ensure each pan weighs more than 20 kilograms after melting.
4.Quick freezing: freeze instantly after panning, make the storage temperature below -25 Celsius degrees, the temperature of the core part must be down to -25 Celsius degrees with less than 14 hours.
5.Pan shedding: immerse the fish pan into clean water for several seconds, then remove the fish from the pan.
6.Ice glazing: glaze the frozen fish with smooth thin ice twice at the temperature of 3 Celsius degrees.
7.Packaging: packages must be clean and tidy with elaborate design, the inner package should be plastic bags of high-pressure polyethylene with 1-2 corrugated paper sheets. Print product name, specification on the package after baling.
Storing in refrigeration warehouse: the packaged frozen fish, if not immediately for sale, must be stored in warehouse with the temperature below -18 Celsius degrees. The temperature fluctuation should not exceed ± 1 Celsius degrees.
End Product Quality Criteria:
1. Quality: The fish is not dark with normal color, and gills must be pale-red or purple; eyeballs flat and bright; smell is normal too; muscles with elasticity.
2. Specifications: The first class: weighing 500 grams or more each; second class: weighing between 250-500 grams each.