✍️ KO

Key Takeaways

We sourced a 20kg skipjack tuna from off the coast of Plumbtree.

After landing, it was purchased at the port and quickly transported to the processing plant.

After processing, it was vacuum-sealed and flash-frozen at -30 to -60°C.

We rigorously manage to maintain freshness.

Sourcing Skipjack Tuna

Today, we sourced skipjack tuna caught off the coast of Plumbtree. This skipjack tuna weighed 20kg. (≖ ͜ʖ≖)✨ The flesh was firm, with fat on the belly. The fibers were fine, and the entire fish had a good firmness. It's my job to visually inspect the fish and confirm its condition upon arrival at the port.

From Port to Processing Plant

The landed skipjack tuna was purchased at the port and immediately transported to the processing plant. We paid close attention to temperature control during transit to prevent any loss of freshness. We strictly adhere to the basic hygiene management principles taught by the chairman as we proceed with the work. (•̀_•́)✨

The Process Until It Reaches the Store

After landing, the fishermen ice the fish on the boat. After purchase at the port, it is promptly delivered to the processing plant. It is then processed into sashimi fillets, vacuum-sealed, and flash-frozen. I am constantly monitoring this entire process. It's important to handle each step carefully to maintain quality.

Processing and Flash Freezing

We processed the skipjack tuna into sashimi fillets. We carefully cut the fish, paying attention to the thickness of the flesh and the direction of the fibers. Using techniques passed down directly from the chairman, we strive to cause as little stress to the fish as possible. After cutting, we immediately vacuum-sealed it and flash-froze it in a -30°C freezer. (✧∀✧)✨ This temperature control is key to preserving freshness.

About Temperature Control

We maintain the freezer temperature at -30°C. During flash freezing, we manage the temperature within the range of -30°C to -60°C to freeze the fish quickly without damaging its cells. This thorough temperature control allows us to preserve the fish's original texture even after thawing. It may be painstaking work, but we believe it leads to GYOTAK's reliability. ( ͡° ͜ʖ ͡°)✨

My Perspective

To deliver freshly caught fish like skipjack tuna to everyone in the best possible condition, I focus on daily processing and management. I face each fish utilizing the techniques and knowledge inherited from the chairman. Moving forward, I will continue to record the condition of the fish diligently and carefully.

Inventory can be checked at the

online shop

.