| Num |
Date |
Index |
Chg. |
Chg. % |
| 1 |
2012-12-02 |
104.35 |
0.00 |
0.00% |
| 2 |
2012-11-25 |
104.35 |
4.35 |
4.17% |
| 3 |
2012-11-18 |
100.00 |
2.17 |
2.17% |
| 4 |
2012-11-11 |
97.83 |
-2.17 |
-2.22% |
| 5 |
2012-11-04 |
100.00 |
0.00 |
0.00% |
| 6 |
2012-10-28 |
100.00 |
2.17 |
2.17% |
| 7 |
2012-10-21 |
97.83 |
0.00 |
0.00% |
| 8 |
2012-10-14 |
97.83 |
0.00 |
0.00% |
特徴
 |
| 産地： | The dagger-tooth pike conger or conger pike, Muraenesox cinereus, is a type of eel. They live on soft bottoms down to a depth of about 100 metres (330 ft). They commonly reach length of 150 cm (4.9 ft), but may grow as long as 200 cm (6.6 ft). It occurs in the Red Sea, on the coast of the northern Indian Ocean, and in the East Pacific from Indochina to Japan. It has also invaded the Mediterranean through the Suez Canal.
Indo-West Pacific: Red Sea, Arabian Gulf, west coast of India, Sri Lanka, eastward to Indonesia, northward to Japan and Korea, southward to northern Australia. |
| 特徴： | Eel-shaped fish without scales; snout short; mouth large, upper jaw ending well behind eye; outer row of teeth in lower jaw pointing straight upward. 39 to 47 pores in lateral line from head to above anus. Head and back brownish grey, belly whitish grey.
Habitat: Demersal.
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.
d)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. |
|