CANADIAN TRANSLATION OF FISHERIES AND AQUATIC SCIENCES No. 4573 Outline of the utilization of squid and octopus for processing by K. Miwa Original Title: Ika, tako no riyo kako no gaikyo From: Prog. Rep. Squid Fish. Survey World (5): 185-189, 1975 Translated by the Translation Bureau(ELC/PKW) Multilingual Services Division Department of the Secretary of State of Canada Department of Fisheries and Oceans Halifax Laboratory Halifax, N, S. 1979 16 pages typescript DEPARTMENT OF THE SECRETARY OF STATE SECRÉTARIAT D'ÉTAT TRANSLATION BUREAU ', BUREAU DES TRADUCTIONS MULTILINGUAL SERVICES -4Axw DIVISION DES SERVICES CANADA DIVISION MULTILINGUES C-i P'+5 #573 TRANSLATED FROM - TRADUCTION DE INTO - EN Japanese English AUTHOR - AUTEUR Katsutoshi MIWA TITLE IN ENGLISH - TITRE ANGLAIS Outline of the utilization of squid and octopus for processing TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS) TITRE EN LANGUE ÉTRANGÉRE ( TRANSCRIRE EN CARACTÉRES ROMAINS) Ika, tako no riyo kako no gaikyo REFERENCE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE+FOREIGN CHARACTERS. RÉFÉRENCE EN LANGUE ÉTRANGÉRE (NOM DU LIVRE OU PUBLICATION),AU COMPLET, TRANSCRIRE EN CARACTÈRES ROMAINS. REFERENCE IN ENGLISH - REFERENCE EN ANGLAIS PUBLISHER- EDITEUR PAGE NUMBERS IN ORIGINAL DATE OF PUBLICATION NUMÉROS DES PAGES DANS DATE DE PUBLICATION L'ORIGINAL 185 - 189 YEAR ISSUE N0. VOLUME PLACE OF PUBLICATION ANNEE NUMERO NUMBER OF TYPED PAGES LIEU DE PUBLICATION NOMBRE DE PAGES DACTYLOGRAPHIÉES 16 2050679 REQUESTING DEPARTMENT DFO TRANSLATION BUREAU NO. MINISTÉRE-CLIENT NOTRE DOSSIER NO Sc. Info. & Pub. Br ELC /i KW BRANCH OR DIVISION TRANSLATOR (INITIALS) DIRECTION OU DIVISION-I VISION _ TRADUCTEUR ( INITIALES) Allan T. Reid PERSON REQUESTING SEP 1319T9 DEMANDE PAR YOUR NUMBER VOTRE DOSSIER NO {4^,/ t14 F^p+^^^(^^t(.i 0(-t..^ ••I,+rr^zrl ^'ï d DATE OF REQUEST DATE DE LA DEMANDE SOS-200-10-8 (REV. 2/88) 7430-21-029-5333 Secretary Secrétariat of State d'État MULTILINGUAL SERVICES DIVISION - DIVISION DES SERVICES MULTILINGUES TRANSLATION BUREAU BUREAU DES TRADUCTIONS ----- Client's No.—N 0 du client Department — Ministère Division/Brench — Division/DirectIon Ciiv-i - VMe DFO Sc. Info. & Pub Br Ottwa Bureau — No. No du bureau Language - Langue Translator (Initials) - Traducteur (Initiales) - 2050679 Japanese ELC/?K‘....) SEP 1 3 1979 Outline or the titilitatiOn of beid p. 1%5 and' Obtoptis . foi" . pi"Obèb's'ing Katsutoshi MIWA (Eastern Sea Regional Fisheries Research Laboratory) , Introduction Squid and octopus are members of the Class Cephalopoda of the Mollusca Phylum. They are used for food not only in Japan but in China, south-east Asia, the Soviet Union and the countries of southern Europe which border on the Mediterranean, and the total quantity caught throughout the world in 1973 was 1 029 000 tons, of which Japan accounted (in 1973) 1 for 537 000 tons . This figure is 52.2% of the world catch of squid and octopus (see Table III.1.1.). The Japanesedomestic catch of squid and octopus in 1973 was 62 278. tons of octopus and 475 041 tons of squid. The species of octopus principally used are Madako .0CtOpifs'Vialgaris Mizudako Obtoptis'eofreini but Iidako OCtopus Ocellatus - is also used. SEC 5-25 (Rev. 6/78) 2 The principal species of squid are Surumeika Todarodes pacificus Koika Sepia esculenta Hariika Sepia madokai Mongoika Sepia officinalis Shiriyakeika Sepiella japonica Yariika Doryteuthis bleekeri Aoriika Septioteuthis lessonia Kensakiika Loligo edulis Hotaruika Watasenia scintillans The following species have also recently been taken Tsumeika Onychoteuthis boreali japonicus Akaika Ommastrephes bartrami (Akaika is also known as Murasakiika). There is a strong Japanese domestic demand for squid and octopus and considerable quantities are imported. As shown in Table 111.1.2, the 50 000 to 60 000 tons of octopus imported is about the same amount as is 2 domestically produced, and it comes most frequently from Spain . The domestic production of squid has tended to decrease in recent years, and from 34 000 to 37 000 tons are imported in the frozen, salted and dried, or processed forms, principally from Korea. There are also exports, 8 000 to 10 000 tons of octopus in the frozen form being exported, and about 27 000 tons of frozen squid. Thus the quantities domestically consumed are estimated to be 490 000 tons of squid in 1973 and 600 000 tons in 1972, together with 110 000 tons of 3 4 octopus in 1973 and 120 000 tons in 1972 ' (see Tables 111.1.1,111.1.2). 3 The State of squid and octopi's- procebsing in Japan (a) The distribution and processing of octopus Octopus is distributed after boiling and freezing, and most of it is used for food. A portion is processed by simple drying("for hoshidako", dried octopus), and some is processed for pickling or for relishes: Recently a tendency has been observed for drying and pickling to diminish and relish processing to increase. (h) The distribution and processing of squid Up to 1960, processing concentrated chiefly on "surume",(dried squid), but since then squid has been used for further processing. The main factor in making the further secondary processing popular is the development and mechanization of the technology of peeling and squid-cutting machines, squid-tearing machines and squid-packing machines have by their development all contributed to making possible the large-quantity production and consumption of "sakiika" (minced squid). About 70% of the squid is used as fresh food, about 21% as raw material for processing, 4% for export and 0.2% as bait or as animal feed. p186 By far the most is for fresh food, and reliance on imports as sources for 3 processing continues to increase . (Table 111.1.3). Processing for relishes accounts for 55 - 60% of the squid processed (other than that which is frozen) and there is a large amount of minced squid. The original material for the development of minced squid was shade- dried squid, but recently large amounts of soft minced squid have been made using raw squid as material. In 1972 the quantity of relish products manufactured from sea-foods was 62 631 tons, of which 44 663 tons, which can be seen to be 71%, was squid relish. The relish-product-manufacturing plants rely heavily at present on squid for their raw material. \''tesn re e_rs s e s pruc.,e-t%e-c>1,. oo The main squid product used to be shade-dried squid, but there has been a continual trend to decline, and at present the quantity produced is about 10 000 tons, which is not more than 10 - 15% of the total amount processed. Another product, which used to he of importance is squid shiokara* of which large quantities were produced. Today about 10 000 tons are produced. There is still strong regional trading in local specialties known as "akatsukuri" (red shiokara), "shirotsukuri" (white shiokara) and "kurotsukuri" (black shioknra). Squid tsukudani (boiled in soy) is made from shredded dried squid and the production level is 4 000 to 6 000 tons, .4 000 -tDD 5 000 ttms Dr cannt4 forming an important part of all tsukudani production. the consumption A of products canned by boiling in water and adding seasoning is not increasing but remaining constant. There is a small but firm demand for the production of 300 to 700 tons of "kunsei" (smoked sqUid). There are a great many ways of processing squid including an abundance of local specialties and varieties to an extent not shared by other types of fish (see Table 111.1.4). Separate Tables of the utilization of squid and octopus are given in Figures 111.1.1 and 111.1.2. The eatable and uneatable portions of squid and octopus According to Oshima et al the proportions of' Patable and uneatable parts in small, medium and large Todarodes are as shown in Table 111.1.5. The eatable part is 82 to 85%, which is larger than the aver.ae G0 0 eaaWce- porticre■ .The 15.to 18% uneatable portions are the liver, the reproductive.. , organs, the ink sac, the beak and the shell. Since the reproductive organs', are enlarged during the spawning season, the uneatable percentage is less . in a small fish than in a large fish. Hatakoshl investigated the eatable * Shiokara. Fermented and salted fish, including skin and guts. Translator 5 and non-eatable proportions in Sepia esculenta, Sepia officinalis, Sepia madokai, Sepioteuthis lessonia, Dorytheuthis bleekeri and Sepiella • aponica, and found that in Sepiella japonica the eatable portions was 62.3 - 76.8% and the uneatable portion 23.2 - 37.7%, in Sepia officinalis the eatable portion was 79.1% and the uneatable portion 20.9%, in Sepia madokai the eatable portion was 74.6% and the uneatable portion was 25.4%, in Sepioteuthis lessonia the eatable portion was 81.1% and the uneatable portion was 18.9% and in Doryteuthis bleekeri the eatable portion was 83.3% and the uneatable portion was 16.7%. Of the uneatable portions, the liver and the ink sac may be partly used for squid shiokara, the proteinase activity being strong. The liver is also used for squid iloyu (oil) and becomes thereby eatable. The domestic-animal fodder called SP-feed is made by the auto- fermentation of squid viscera and absorption in bran. The squid oil then obtained as a by-product is extremely dry, has an iodine number of 180 to p188 194, a saponification number of 170 to 178 and 3% to 8% of unsaponifiable 8 matter, and is suitable for use as a dry oil in the making of paint . There are few reports concerning the eatable and uneatable portions 9 of octopus, but according to Kanamura , the eatable proportion in Octopus dofleini is 91.5% and the uneatable proportion is 8.5%, the uneatable parts being the viscera and the eyes.