Key Takeaways
- Painted Sweetlips weighing 3.5kg was landed off Pran Buri. 💪
- Black Pomfret weighing 1.5kg was caught in the waters near Pran Buri.
- Great Barracuda weighing 3kg was part of our recent haul. 💪🏻
- The Painted Sweetlips was processed quickly after landing.
- All fish are handled with care for rapid freezing. 💪🏼
Fresh Catch from Pran Buri Waters
Today, our operations in Pran Buri yielded a good catch. We secured Painted Sweetlips, Black Pomfret, and Great Barracuda. These fish came from the waters off Pran Buri, a location about 20 minutes by car from Hua Hin. 💪 The Painted Sweetlips weighed in at 3.5kg. The Black Pomfret was 1.5kg, and the Great Barracuda was 3kg. It’s always satisfying to see the results of our work out on the water. 💪🏽
Handling the Painted Sweetlips
The Painted Sweetlips, a 3.5kg specimen, was landed and brought in for processing. We focus on moving the fish quickly from the boat to our facility. This immediate action is key to preserving the condition of the fish. The comment noted it was fresh. We aim for this standard with every catch.
Black Pomfret and Great Barracuda
Along with the Painted Sweetlips, we also processed a 1.5kg Black Pomfret and a 3kg Great Barracuda. These fish are important parts of our daily operations in Pran Buri. Each fish is handled individually, ensuring that its specific characteristics are maintained throughout the process. We document each step.
On-Site Processing and Freezing
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 sequence is crucial. The goal is to move the fish from its natural environment to a state of preservation as fast as possible. We manage the temperatures carefully throughout this entire chain. Storage temperature is maintained between -30℃ and -60℃. This ensures the fish remains in optimal condition.
The Importance of Quick Freezing
Our freezing process is designed to be efficient. We use blast freezers that operate at temperatures between -30℃ and -60℃. This rapid temperature reduction is vital for maintaining the integrity of the fish flesh. It stops the degradation process almost immediately after processing. This step is non-negotiable for us. It's how we ensure the fish we handle meets our standards.
Records We Keep
We maintain detailed records for each batch. This includes the time of purchase at the port and the time of packing. These logs are part of our traceability system. They allow us to track the fish from the point of acquisition to the final packaging. This is how we build confidence through documented facts, not just words. We believe in letting the records speak for themselves.
My Role in the Process
As part of the processing and procurement team, my days are spent making sure these steps happen correctly. It involves being at the port, overseeing the fish acquisition, and ensuring the processing line runs smoothly. It's physical work, but it’s essential for the quality of what we deliver. I am focused on getting the skills from my seniors. 💪
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