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Index Category
Num Date Index Chg. Chg. %
1 2015-03-22 121.43 0.00 0.00%
2 2015-03-15 121.43 0.00 0.00%
3 2015-03-08 121.43 0.00 0.00%
4 2015-03-01 121.43 0.00 0.00%
5 2015-02-22 121.43 3.06 2.52%
6 2015-02-15 118.37 4.08 3.45%
7 2015-02-08 114.29 0.00 0.00%
8 2015-02-01 114.29 2.04 1.79%
9 2015-01-25 112.24 1.53 1.36%
10 2015-01-18 110.71 -1.53 -1.38%

特徴

産地:Mainly distributed on the southeast coast of China and is widely distributed in the pacific ocean south of Japan, India Ocean, Atlantic and Eastern Mediterranean Sea.
The octopus inhabits many diverse regions of the ocean, including coral reefs, pelagic waters, and the ocean floor. It has numerous strategies for defending itself against predators, including the expulsion of ink, the use of camouflage and deimatic displays, its ability to jet quickly through the water, and its ability to hide. An octopus trails its eight arms behind it as it swims. All octopuses are venomous, but only one group, the blue-ringed octopus, is known to be deadly to humans.
特徴:The octopus; plural: octopuses, octopi, or octopodes; see below) is a cephalopod mollusc of the order Octopoda. It has two eyes and four pairs of arms and, like other cephalopods, it is bilaterally symmetric. An octopus has a hard beak, with its mouth at the center point of the arms.
An octopus has no internal or external skeleton (although some species have a vestigial remnant of a shell inside its mantles), allowing it to squeeze through tight places. Octopuses are among the most intelligent and behaviorally flexible of all invertebrates.
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℃
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.
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.