| Num |
Date |
Index |
Chg. |
Chg. % |
| 1 |
2015-03-22 |
130.00 |
0.00 |
0.00% |
| 2 |
2015-03-15 |
130.00 |
0.00 |
0.00% |
| 3 |
2015-03-08 |
130.00 |
0.00 |
0.00% |
| 4 |
2015-03-01 |
130.00 |
0.00 |
0.00% |
| 5 |
2015-02-22 |
130.00 |
0.00 |
0.00% |
| 6 |
2015-02-15 |
130.00 |
0.00 |
0.00% |
| 7 |
2015-02-08 |
130.00 |
0.00 |
0.00% |
| 8 |
2015-02-01 |
130.00 |
0.00 |
0.00% |
| 9 |
2015-01-25 |
130.00 |
0.00 |
0.00% |
| 10 |
2015-01-18 |
130.00 |
0.00 |
0.00% |
特徴
 |
| 産地： | It is distributed on the coast of South and North China. Yellow Sea and Bohai Sea yield large quantities of ocellated octopus. Dalian, Yingkou, Liaoning, Yantai, Qingdao, Shandong, Leting of Hebei are famous production places. Ocellated Octopus are mainly distributed on the southeast coast, in Zhoushan of Zhejiang, Pingyun, Xiamen and Xiapu of Fujian, Shantou, Taishan, Zhanjiang and Dianbai of Guangdong and Beihai of Guangxi. Fishing seasons are in spring and autumn, March to May in spring and September to November in autumn. In the world, it is found in the Pacific Ocean, including off the coasts of New Zealand. |
| 特徴： | Amphioctopus fangsiao is a species of octopus, a cephalopod belonging to the genus Amphioctopus. These squid range throughout the Indo-Pacific and are commercially fished primarily with trawl gear, with impacts both on habitat and species that live there, including the potential for high levels of bycatch of a variety of important and sensitive species, including corals.The combination of gear type used in this fishery, with poor management and little oversight or enforcement results in an “Avoid” ranking for both of these species from all the importing nations.
Size / Weight / Age: Max length : 30.0 cm ML male/unsexed; (Ref. 275)
Environment: Demersal; non-migratory (Ref. 75930); depth range 15 - 170 m (Ref. 275), usually 40 - 150 m (Ref. 75930)
Climate / Range: Tropical; 21°C - 29°C (Ref. 75934); 34°N - 30°S, 99°E - 154°E (Ref. 275)
Processing
Procedures: raw fish picking → cleaning → weighing and panning → cooling → pan shedding → Refrigerating
Operation Notes:
1.Requirements for raw squid are: body has no damage but surface gloss. Eyes full with transparent cornea, muscles with elasticity.
2.Raw fish Picking: Remove trash fish and other debris according to the strict quality requirements on raw material selection.
3.Cleaning: because the raw fish itself is clean so what we need to do is simply to spray
Weighing and panning: 15-20 kg per pan, with 0.3-0.5 kg of water to compensate for the freezing process in the fish body weight reductions caused by moisture evaporation. Then pan the fishes according to fish size respectively. During the process of panning, in order to ensure the fish quality, substandard fish must be removed, and pan the fresh fish to make up. Raw fish must be placed closely straight when panned with head toward the pan at each end. When circled in the pan, the belly of raw fish must be towards the bottom of the pan with back toward outwards. As for smaller fish, just place them into the pan tidily and tail and head of the fish are not allowed beyond the pan.
5.Refrigerating: panned fish should be promptly refrigerated. In less than 14 hours to make the temperature of core part of the fish down to -15 Celsius degree.
6.Pan shedding: immerse the fish pan into clean water with temperature of 10-20 Celsius degrees for several seconds, then remove the fish from the pan. |
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