✍️ NINE
Key Takeaways
16kg of Bluefin Tuna were sourced off the coast of Plumbtree.
The fish were quickly transported to the processing facility after being landed and purchased.
After being processed into sashimi fillets, they were vacuum-sealed and flash-frozen.
Storage temperatures are maintained between -30°C and -60°C.
Sourcing Records from Plumbtree 💪
Today's catch is Bluefin Tuna, sourced from the waters off Plumbtree. It weighs 16kg. This size is truly a prize that makes muscles 💪 rejoice. I visually inspect the fish upon arrival at the port, documenting their condition. This moment marks the beginning of GYOTAK's work and the time when my muscles 💪 are most vibrant.
Swift Coordination from Landing to Processing Facility
After being purchased at the port, the landed Bluefin Tuna were rapidly transported to the processing facility. Time is of the essence here. To preserve maximum freshness, it's crucial to move to the next step as quickly as possible. This speed underpins the quality of the fish we provide. As the person in charge of processing and sourcing, ensuring this coordination runs smoothly is my mission. 💪
Processing into Sashimi Fillets and Vacuum Sealing
Upon arrival at the processing facility, the Bluefin Tuna were immediately prepared into sashimi fillets. I carefully fillet each piece, checking its texture, color, and fat content. Utilizing my muscles 💪, I strive to bring out the fish's full potential. The fillets were then vacuum-sealed, ready for the next stage of flash freezing.
Flash Freezing at -30°C and Storage
The vacuum-sealed fillets are frozen in a flash freezer at -30°C to -60°C. Freezing within this temperature range minimizes damage to the fish's cells, allowing for long-term preservation of freshness. Even after freezing, they are meticulously stored in an environment of -30°C to -60°C. This stringent temperature control guarantees the quality of our fish. 💪
The Process Until Delivery to the Store
After being landed, the fishermen ice the fish on board. After purchase at the port, they are swiftly transported to the processing facility. They are then processed into sashimi fillets, vacuum-sealed, and flash-frozen. This entire sequence is the key to maintaining the quality of natural fish caught in Plumbtree. My role in processing and sourcing is to execute this flow accurately. 💪
NINE's Perspective: A Commitment to Muscles and Freshness
The 16kg of Bluefin Tuna this time were also handled with care according to our standards. From sourcing at the port to processing, freezing, and storage, I personally inspect and handle every step. This work requires not only knowledge of fish but also physical strength. I will continue to leverage these muscles 💪 to deliver fish in the best possible condition to everyone.
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