| Num |
Date |
Index |
Chg. |
Chg. % |
| 1 |
2015-01-11 |
121.21 |
0.00 |
0.00% |
| 2 |
2015-01-04 |
121.21 |
0.00 |
0.00% |
| 3 |
2014-12-28 |
121.21 |
0.00 |
0.00% |
| 4 |
2014-12-21 |
121.21 |
0.00 |
0.00% |
| 5 |
2014-12-14 |
121.21 |
0.00 |
0.00% |
| 6 |
2014-12-07 |
121.21 |
0.00 |
0.00% |
| 7 |
2014-11-30 |
121.21 |
0.00 |
0.00% |
| 8 |
2014-11-23 |
121.21 |
0.00 |
0.00% |
| 9 |
2014-11-16 |
121.21 |
0.00 |
0.00% |
| 10 |
2014-11-09 |
121.21 |
0.00 |
0.00% |
特徴
 |
| 産地： | It is distributed in the Western North Pacific. It can be found in the East China Sea, the Yellow Sea and the Bohai Sea. It’s main fisheries are Zhoushan, offshore waters of Lianyungang and South coast of Shandong. Fishing seasons are between April and June in spring and between July and October in autumn, the best fishing time is in May and June. |
| 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).
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℃
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. |
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