✍️ NINE

Key Takeaways

We sourced 7kg of Japanese Spanish mackerel from off the coast of Plumley.

The fish were quickly transported to the processing plant after being landed and purchased.

Upon arrival, they were promptly filleted, vacuum-sealed, and flash-frozen at -30℃. 💪

We recorded the condition of the fish upon arrival at the port.

Sourcing Record from Plumley 💪

Today's catch is Japanese Spanish mackerel sourced from off the coast of Plumley. The weight is 7kg. I visually inspected the fish upon arrival at the port. Inspecting the fish at the port is the first step in my job. 💪 This Japanese Spanish mackerel was photographed to record its condition before further processing. Facing the fish directly on-site is fundamental to my work. 💪

Transport from Port to Processing Plant 💪

After being landed, the fish are purchased at the port and quickly transported to the processing plant. This is a crucial process for maintaining the freshness of the fish. The distance from Plumley port to the processing plant is not great. However, even this short travel time can affect the condition of the fish, so we always strive for swift transportation. 💪

Processing and Flash Freezing

Upon arrival at the processing plant, the Japanese Spanish mackerel are immediately processed. They are filleted for sashimi and vacuum-sealed. This series of operations is performed as quickly as possible to maximize the quality of the fish. The vacuum-sealed fillets are then flash-frozen in a blast freezer at -30 to -60℃ or below. This temperature control and rapid freezing are key to preventing damage to the fish's cells and maintaining its freshness after thawing.

The Process Until It Reaches the Store

After being landed, fishermen ice the fish on board. After purchasing at the port, we quickly transport them to the processing plant. There, they are processed into sashimi fillets, vacuum-sealed, and then flash-frozen. The storage temperature is maintained at -30℃, and the flash-freezing temperature is kept between -30℃ and -60℃. This ensures that the fish are delivered to our customers while preserving their original quality.

NINE's Perspective 💪

Under the guidance of my senior, KO, I am honing my processing and sourcing skills every day. 💪 The 7kg weight of this Japanese Spanish mackerel is just one example of the sourcing I handle. It is my role to inspect the condition of the fish on-site and perform appropriate processing. As part of the muscle team, I will continue to take the lead in physical labor and support GYOTAK. 💪

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