✍️ KO

Key Issues

A 15kg Russell's snapper Caught Off Bramley Coast

After being landed, it was quickly processed at the factory into sliced sashimi.

It was then flash-frozen in a freezer at -30°C to -60°C after vacuum packing.

Fish quality was monitored using GPS and temperature logs.

Russell's snapper found at Bramley Port

Today at Bramley Port, I encountered a 15kg Russell's snapper. This fish was caught off the Bramley coast, it is a wild-caught fish. I checked the fish's eyes as taught by the President, to ensure it was in good condition before it was landed (•̀_•́)✨

The President's teaching is to always look beyond the surface to the true essence of the fish, not just its outward appearance. The first step in unlocking a fish's full potential is determined at the receiving stage. Every moment at the port is an accumulation of techniques I wish to pass on to my juniors.

Rapid Transfer from Catch Point to Processing Factory

Once the fish is landed, it is iced on the boat. After purchase at the port, we will quickly transport it to the processing factory. This speed is crucial in maintaining the freshness of the fish. The President has taught me to minimize the time as much as possible, from port purchase to arrival at the processing factory.

Even upon arrival at the processing factory, time waits for no one. With the filleting techniques and hygiene knowledge taught by the President, I am committed to working quickly and meticulously. I constantly remind my juniors of this speed and accuracy.

Processing into Sliced Sashimi and Vacuum Packing

At the processing factory, we process the fish into sliced sashimi using techniques passed down from the President. We check the quality of the flesh, color, oiliness, and fiber direction one by one to fillet it into an appropriate shape. This meticulous processing is key to bringing out the best flavor of the fish.

After filleting, we vacuum pack it immediately. This method preserves the freshness and quality of the fish, preventing deterioration from freezing. Vacuum packing is an important process to prevent the fish from coming into contact with the outside air. I faithfully follow the President's instructions at every step (≖ ͜ʖ≖)✨

Flash Freezing at -30°C to -60°C

The vacuum-packed fish fillets are then flash-frozen in a freezer at -30°C to -60°C. This rapid freezing minimizes damage to the fish cells, allowing the fish to retain its freshness even after thawing. The President has emphasized the importance of strict temperature control during freezing.

Temperature control of the freezer is one of my key responsibilities. I constantly use GPS and temperature logs to ensure that the appropriate temperature is maintained. These logs serve as reliable evidence to confirm quality. I have repeatedly reminded my juniors of the importance of these logs (✧∀✧)✨

The Process Before Reaching the Stores

After being landed, the fishermen ice the fish on board. After purchase at the port, it is quickly transported to the processing factory, filleted into sliced sashimi, and vacuum packed. It is then flash-frozen. We monitor all these processes with GPS and temperature logs to ensure the fish reaches the customer in the best possible condition.

Throughout this entire process, I faithfully adhere to the techniques and hygiene standards passed down from the President. Meticulous execution of every step is my goal to bring out the fish's full potential.

KO's Perspective

Learning fish filleting techniques and hygiene directly from the President is an invaluable asset to me. This 15kg Red Snapper purchased at Bramley is also filled with those teachings. Passing on these techniques and knowledge correctly to my juniors is my mission.

Fish is a life encountered only on that particular day and in that particular place. We will treat that life with the utmost respect to ensure it is delivered to everyone in the best possible condition. I will continue to work with sincerity. I hope this record about this fish will bring you all trust ( ͡° ͜ʖ ͡°)✨