Key Takeaways
- A 19.8kg Sawara was landed off Pran Buri.
- Each fish weighed over 3kg.
- The fish were photographed at the port shortly after landing.
- They were processed and blast-frozen within 90 minutes of purchase.
Sourcing a 19.8kg Sawara from Pran Buri
This morning, I sourced a significant catch of Sawara from the waters off Pran Buri. The total weight for this particular lot was 19.8kg. These were fish caught in the waters near Pran Buri, a town located about 20 minutes by car from Hua Hin.
The individual fish were substantial, with each one weighing over 3kg. This indicates a healthy population and strong specimens from this area. I confirmed the condition of the fish at the port.
Portside Confirmation and Photography
I photographed the Sawara at the port at 13:06 on April 21, 2026. This visual record is important. It shows the fish as it was landed, before any processing begins. Documenting the catch at this stage is a standard part of my process.
The 19.8kg Sawara represented a good haul. My focus is on confirming the details directly. This includes the weight and the condition of the fish upon arrival at the port.
The Journey from Port to Facility
After the catch, the fisherman ice-stuns the fish on the boat. We purchased the Sawara at the port. Within 10 minutes of this purchase, the fish arrived at our processing facility. This rapid transfer is key to maintaining the fish's condition.
The entire process, from the moment of purchase at the port to the fish entering our blast freezer, took approximately 90 minutes. This timeframe includes the processing and packaging steps.
Processing and Blast Freezing
At the facility, the 19.8kg Sawara was prepared. It was cut into sashimi fillets. Following this, the fillets were vacuum-packed. The final step was blast freezing. This process rapidly lowers the temperature of the fish.
The blast freezer reached temperatures between -30℃ and -60℃ during this operation. The fish were then stored at -30℃. This rapid freezing and consistent low-temperature storage are designed to preserve the fish's characteristics.
Storage and Quality Control
The blast-frozen Sawara is stored at -30℃. This temperature is maintained to preserve the fish's quality over time. I regularly check the temperature logs to ensure the storage conditions remain optimal. This provides a record of the fish's journey from catch to storage.
My Perspective
Securing a fish of this size, 19.8kg, is always a notable event. The speed at which we can move from the port to our processing facility is a testament to our location in Pran Buri, about 20 minutes from Hua Hin. Being able to photograph the fish directly at the port and then process it so quickly is what I focus on.
The goal is always to document the process accurately. The numbers associated with the catch and the processing times are factual records. These logs help track the journey of each fish. I believe this transparency is important for understanding the origin of the fish we handle. If you are interested in current availability, you can check via LINE: https://line.me/R/ti/p/@602pilci.