✍️ KO
Key Takeaways
Secured 12kg of Spanish mackerel (Yokoshima-Sawara) from Pran Buri.
Fish were processed and blast-frozen within 90 minutes of landing.
Temperature logs confirm the fish reached -30~-60℃ rapidly after processing.
Strict hygiene standards are maintained throughout the entire process.
Catching Spanish Mackerel Off Pran Buri
This morning, we sourced 12kg of Spanish mackerel, known locally as Yokoshima-Sawara (ヨコシマサワラ), from the waters off Pran Buri. The catch was made in the early hours, and we were at the port to make the purchase shortly after landing.
The fish were landed and immediately iced on the boat by the fishermen. Upon our arrival at the port, we inspected the condition of the mackerel. The weight was recorded accurately as 12kg.
Pran Buri is located about 20 minutes by car from Hua Hin, and its waters are known for producing good quality seafood. We focus on bringing these catches to our customers with clear records. (•̀_•́)✨
From Port to Processing: Speed is Key
After the purchase at the port, the fish were transported directly to our processing facility. This transition happened within minutes. Our goal is to minimize the time between landing and processing to preserve the fish's condition.
The entire process, from landing at the port to being placed in the -30~-60℃ freezer, was completed in under 90 minutes. This rapid handling is a core part of our procedure. We believe in showing the exact timeline. (≖ ͜ʖ≖)✨
Handling Process: Our Standard Procedure
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 procedure is followed for every fish we handle. We pay close attention to hygiene at every step. The processing area is kept clean, and all tools are sterilized. This ensures the fish are handled safely and efficiently.
The vacuum packing removes air, preventing oxidation and preserving the fish. Immediately after packing, the fish enter our blast freezer, reaching temperatures between -30℃ and -60℃. This rapid freezing is crucial for maintaining quality.
Temperature Records: Our Commitment
We maintain detailed temperature logs for all our fish. This Spanish mackerel reached the -30~-60℃ freezer within 90 minutes of landing. The storage temperature is consistently maintained between -30℃ and -60℃.
These records are not just numbers; they represent our commitment to delivering fish as intended. Transparency in our process is important. We want you to see the data behind the fish. (✧∀✧)✨
KO's Perspective
As someone who learned cutting and hygiene techniques directly from the chairman, I take the handling of fish very seriously. My focus is on replicating those skills precisely. Every step, from the initial cut to the final freeze, is done with great care.
I believe that by following these strict procedures and maintaining clear records, we can provide a reliable product. It’s about more than just selling fish; it’s about respecting the catch and the process. We aim to be transparent with our customers. ( ͡° ͜ʖ ͡°)✨
If you are interested in the current availability of our fish, you can check via
LINE
.