| Num |
Date |
Index |
Chg. |
Chg. % |
| 1 |
2015-03-22 |
125.93 |
0.00 |
0.00% |
| 2 |
2015-03-15 |
125.93 |
0.00 |
0.00% |
| 3 |
2015-03-08 |
125.93 |
0.00 |
0.00% |
| 4 |
2015-03-01 |
125.93 |
0.00 |
0.00% |
| 5 |
2015-02-22 |
125.93 |
0.00 |
0.00% |
| 6 |
2015-02-15 |
125.93 |
0.00 |
0.00% |
| 7 |
2015-02-08 |
125.93 |
0.00 |
0.00% |
| 8 |
2015-02-01 |
125.93 |
0.00 |
0.00% |
| 9 |
2015-01-25 |
125.93 |
0.00 |
0.00% |
| 10 |
2015-01-18 |
125.93 |
1.06 |
0.84% |
特徴
 |
| 産地： | Indo-Pacific: anti-tropical, absent from the Indian Ocean except for South Africa, KZN to Western Cape (58304). Replaced by Scomber colias Gmelin 1789 in the Atlantic. Scomber australasicus is found in the Red Sea and the nothern Indian Ocean, its distribution overlaps with that of Scomber japonicus (Ref. 9684).
In China, some major fisheries are Haiyang Island, Lianqingshi, Diaoyu islands, Dasha and Shawai. |
| 特徴： | Dorsal spines (total): 9 - 11; Dorsal soft rays (total): 112; Anal spines: 1; Anal soft rays: 12 - 14; Vertebrae: 31. Interpelvic process small and single. No well developed corselet. Swim bladder present. First haemal spine posterior to first interneural process; 12 to 15 interneural bones under first dorsal fin. Anal fin spine conspicuous, clearly separated from anal rays but joined to them by a membrane. Back with narrow stripes which zigzag and undulate. Belly unmarked (Pacific population) or with wavy lines (Atlantic pop.) (Ref. 168). Caudal peduncle with 5 finlets on the upper and lower edge. Distance between dorsal fins shorter than or equal to the first dorsal fin base (Ref. 35388).
Max length : 64.0 cm TL male/unsexed; (Ref. 9015); common length : 30.0 cm FL male/unsexed; (Ref. 168); max. published weight: 2.9 kg (Ref. 26550); max. reported age: 18 years (Ref. 35185)
A coastal pelagic species, to a lesser extent epipelagic to mesopelagic over the continental slope (Ref. 168). Schooling by size is well developed and initiates at approximately 3 cm (Ref. 168); may also form schools with Sarda chiliensis, Trachurus symmetricus and Sardinops sagax (Ref. 9340). Adults stay near the bottom during the day; go up to the open water at night, (Ref. 5377) where they feed on copepods and other crustaceans, fishes and squids (Ref. 168). They spawn in batches (Ref. 51846). Eggs and larvae are pelagic (Ref. 6769). In Asian waters, they move to deeper water and remain inactive during the winter season (Ref. 4576). Commercially cultured in Japan. Marketed fresh, frozen, smoked, salted and occasionally canned (Ref. 9684). Eaten fried, broiled and baked (Ref. 9988). Used in Chinese medicine (Ref. 12166).
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.
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.
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.
8.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. |
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