Key Takeaways
- Secured a 10.4kg Spanish mackerel from Pran Buri waters. 💪
- The fish was moved swiftly from landing to our processing facility.
- Blast-frozen at -30℃ to preserve its condition. 💪🏻
- All data is meticulously logged.
- We focus on the facts, letting you decide. 💪🏼
A Solid Catch from Pran Buri Waters 💪
Today, we brought in a substantial Spanish mackerel weighing 10.4kg. This catch came from the waters off Pran Buri, a town about 20 minutes by car from Hua Hin. 💪 It’s always a good feeling to secure a good-sized fish like this. I was there to document the process from the moment it was landed. 💪🏽
From Port to Processing: Speed Matters
The journey from the sea to our processing facility is critical. For this 10.4kg Spanish mackerel, the timeline was documented carefully. We ensure minimal time passes between the fish reaching the port and arriving at our facility. This is a core part of our operation. 💪🏾
The Process: Strict Standards
Our standard procedure kicks in immediately. After catch, the fisherman ice-stuns on the boat. Within 10 minutes of purchase at the port, we arrive at the processing facility, cut into sashimi fillets, vacuum-pack, and blast-freeze. This Spanish mackerel followed the exact same path. The entire process is designed to maintain the fish's condition.
Freezing at -30℃
Once processed into sashimi fillets and vacuum-packed, the fish is blast-frozen. We bring the temperature down rapidly to between -30℃ and -60℃. This Spanish mackerel was also subjected to this rapid freezing process. The low temperature is maintained during storage. This is how we ensure the fish is ready when you need it.
Data Logging for Transparency
Every step is recorded. We log the purchase time at the port and the time of packing. This data is not for show; it's for factual verification. For this 10.4kg Spanish mackerel, the records are clear. We believe in letting the data speak for itself. You can check the logs for yourself.
Our Focus: The Facts
My job is to handle the processing and sourcing. I focus on the physical work and the data. I see the fish, I handle the fish, and I record the data. This 10.4kg Spanish mackerel is a good example of our daily work. We don't use flowery language. We present the facts. The decision on quality is yours. 💪🏿