Key Takeaways
- We acquired 35kg of Indian threadfish, 31kg of Longfin trevally, and 11kg of Herring scad from Pran Buri. 💪
- The fish were processed and blast-frozen within 90 minutes of landing.
- All fish were handled following our strict procedures for quality preservation. 💪🏻
- We actively participate in the entire process, from port to freezer. 💪🏼
- Our commitment is to deliver fish in optimal condition. 💪🏽
Recent Catches from Pran Buri Waters 💪🏾
Today, we brought in some solid catches from the waters off Pran Buri. This haul included a 35kg Indian threadfish, a 31kg Longfin trevally, and an 11kg Herring scad. These are significant weights, and moving them quickly is key. I was there, ready to get my hands on them. 💪🏿
Port to Processing: Speed is Everything
The moment these fish reached the port, the clock started ticking. My role involves being on-site to ensure the transition from the boat to our facility is as fast as possible. We purchased the fish and headed straight to our processing area, which is very close to the port. This minimizes any delay.
Handling the Indian Threadfish, Longfin Trevally, and Herring Scad
The 35kg Indian threadfish, 31kg Longfin trevally, and 11kg Herring scad were all handled with care. My focus is on the physical work: moving the fish, preparing them for processing, and overseeing the initial stages. Seeing these weights come through means a lot of physical effort, and I’m happy to put in the work. 💪
The GYOTAK Process: From Landing to Freezer
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 entire procedure is designed to preserve the fish's condition. I am actively involved in this process from start to finish.
Freezing and Storage Conditions
Once processed and vacuum-packed, the fish are blast-frozen. Our freezers operate between -30℃ and -60℃. This rapid freezing locks in the condition. Storage also takes place at these low temperatures. Maintaining this environment is a critical part of my job. 💪🏻
My Role in the Chain
As the member of GYOTAK BOYS responsible for processing and procurement, I am directly involved in the physical handling of the fish. I support先輩KO and learn a lot from him every day. My goal is to grow my skills rapidly. This work requires strength and dedication, and I embrace it. 💪🏼
Ensuring Condition at Every Step
My focus is on the practical aspects. I want to confirm that the fish I handle are processed correctly and frozen efficiently. The data logs, temperature records, and quick turnaround times are all evidence of this. I am here to do the heavy lifting and ensure everything moves smoothly. 💪🏽
Looking Ahead
We continue to source fish from Pran Buri, focusing on efficient handling and preservation. The weights and types of fish may vary, but the process remains consistent. My commitment is to keep learning and contributing to GYOTAK's mission. 💪🏿
