✍️ NINE (Processing and Procurement Manager)

Key Takeaways

We procured a 17.1kg Spanish mackerel from off the coast of Prachuap Khiri Khan. 💪

After landing, it was quickly transported to the processing plant and flash-frozen at -30 to -60°C.

We meticulously record the condition of the fish and ensure thorough quality control. 💪🏻

With the hard work of the GYOTAK BOYS 💪, we deliver it in the best possible condition.

We are constantly improving our skills under the guidance of our senior, KO. 💪🏼

Procurement Record from Prachuap Khiri Khan 💪

Today's procurement in Prachuap Khiri Khan was a magnificent 17.1kg Spanish mackerel. Upon seeing the fish arrive at the port, I felt its strength in its size and firm flesh. 💪 This Spanish mackerel is a wild-caught fish raised in the rich waters of the Gulf of Thailand. We selected the best condition from that day's catch at the port of Prachuap Khiri Khan. Procurement operations at the port require speed. This 17.1kg Spanish mackerel also came into our hands immediately after being landed.

The Process Until It Reaches the Store 💪

After landing, fishermen ice the fish on board. After purchase at the port, it is quickly transported to the processing plant. Upon arrival at the processing plant, it is immediately processed into sashimi-grade fillets, vacuum-sealed, and then frozen in a flash freezer at -30 to -60°C. By performing this series of processes quickly, we maximize the freshness of the fish. While the work at the processing plant is done carefully, speed is also important. 💪 We, the GYOTAK BOYS, reliably execute this process. 💪

Freshness Management of Spanish Mackerel 💪

Upon arrival at the processing plant, the condition of the procured 17.1kg Spanish mackerel was immediately checked. We inspect the color of the flesh, its firmness, and the fattiness on the underside. This information is essential for subsequent quality control. We record the condition of the fish and utilize it for subsequent processing. Flash freezing at -30 to -60°C is a crucial step to preserve the fish in the best possible state without damaging its cells. This temperature control is the foundation supporting GYOTAK's quality. 💪🏻

Importance of Processing and Freezing

After processing the Spanish mackerel into fillets, we vacuum-seal them. This prevents freezer burn and minimizes drip during thawing. The vacuum-sealed fillets are immediately placed in a flash freezer at -30°C. This rapid freezing prevents the loss of the fish's flavor and texture. The freezer, managed within the range of -30°C to -60°C, is essential for storing the fish in the best condition. This thorough temperature management leads to our reliability.

NINE (Processing and Procurement Manager)'s Perspective 💪

Today's 17.1kg Spanish mackerel is a good example of our work. From procurement at the port to processing and freezing, our experience and effort are embedded in each step. 💪 Under the guidance of our senior, KO, we aim to improve our skills daily. While the physical labor is tough, we take pride in this work as the GYOTAK BOYS. 💪 We will continue to strive to deliver this Spanish mackerel to our customers in the best possible condition. My role is to check the condition of the fish and process it quickly and carefully. 💪🏿