✍️ NINE (Processing/Procurement Staff)

Key Takeaways

We procured a 7kg snapper from off the coast of Plumby. 💪

After landing, we quickly purchased it at the port and transported it to the processing plant. 💪🏻

We inspected the fish and moved it to the rapid freezing process. 💪🏼

This is a record to maintain the quality of wild-caught fish. 💪🏽

Plumby Procurement Record 💪

Today, at the fishing port of Plumby in the Gulf of Thailand, we procured a 7kg snapper. The port was bustling with activity from early morning, with many fishermen bringing in their day's catch. I believe that personally inspecting the condition of the fish on-site is fundamental to my job. 💪 This snapper was one that I chose after seeing and handling it with my own eyes. Procurement at the port is the first crucial step in preserving freshness. 💪

Flow to the Store 💪

After landing, fishermen ice the fish on board. Within 10 minutes of purchasing at the port, it arrives at the processing plant, is processed into sashimi fillets, vacuum-packed, and then rapidly frozen.

This process is essential to preserve the quality of wild-caught fish to the maximum extent possible. The fish purchased at the port are immediately transported to the processing plant. There, while meticulously checking the condition of the fish, we process it into sashimi fillets. Then, after vacuum packing, it is placed into the rapid freezer. This swift series of steps is key to maintaining the fish's freshness. 💪

Snapper Individual Information 💪

The snapper we procured this time was a magnificent 7kg individual. It is a wild-caught fish from off the coast of Plumby. The flesh is firm, and given the large size of the fish, we can expect good firmness in its flesh. We checked the details, such as the condition of the mucus on the body surface and the gill covers. 💪

Processing at the Plant 💪

The snapper that arrived at the processing plant was immediately processed. First, the surface of the fish body is cleaned, and it is filleted. During this process, we take care to work gently so as not to apply unnecessary force to the flesh. As the person in charge of the muscles, I believe that the amount of force used when filleting the fish is also important. 💪

Rapid Freezing Process

The filleted snapper is vacuum-packed. This packaging prevents frost formation and dehydration during freezing. Subsequently, it is rapidly frozen in a -30℃ to -60℃ rapid freezer, freezing it quickly to the core of the fish. This rapid freezing minimizes cell damage, allowing the original texture of wild-caught fish to be preserved even after thawing.

NINE (Processing/Procurement Staff) Perspective

While receiving guidance from my senior, KO, I aim to improve my skills every day. Procuring, processing, and freezing fish. This series of tasks requires physical strength, but more importantly, accuracy and speed are demanded. For the snapper procured this time, we performed each step carefully so that it can be delivered to everyone in the best possible condition. 💪

Inventory status can be checked on LINE.