Key Takeaways
- We acquired 20kg of Indian threadfish from Pran Buri.
- The fish were processed and blast-frozen within 90 minutes of landing.
- Storage temperature is maintained between -30℃ and -60℃.
- We photographed the fish at the port to document their condition.
Sourcing Indian Threadfish in Pran Buri
Today's operation focused on Indian threadfish, with a total of 20kg acquired from the waters off Pran Buri. Pran Buri is located about 20 minutes by car from Hua Hin. The fish were landed and brought to the port. We were there to document the catch. (≖ ͜ʖ≖)✨
Condition Upon Landing
Upon arrival at the port, we photographed the Indian threadfish. Their appearance was noted. We confirmed the weight at this stage. The fish were handled with care. This step is crucial for our records.
The Journey to Our Facility
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 rapid process is fundamental to our handling method. Speed is essential.
Processing and Freezing
At the processing facility, the Indian threadfish were prepared. They were cut into sashimi fillets. Each portion was then vacuum-packed. Following packing, the fish entered the blast freezer. This entire process, from landing to freezing, was completed within 90 minutes. (•̀_•́)✨
Temperature Management
Maintaining the correct temperature is critical. The fish are blast-frozen in a -30℃ to -60℃ freezer. After freezing, the storage temperature is kept between -30℃ and -60℃. These temperatures are logged. This ensures the fish remain in their documented state.
KO's Perspective
The techniques for cutting and handling fish, along with strict hygiene standards, were taught to me directly by the chairman. I strive to replicate these methods faithfully. Observing the entire process, from the moment the fish are landed to when they are frozen, provides a clear picture of our operational standards. It's about precision and adherence to the methods I've learned. (✧∀✧)✨
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