✍️ KO

Key Takeaways

We procured 20.5kg of Yellowfin Bream, 8kg of Black Jack, 15kg of Spangled Emperor, and 8.5kg of Barracuda off the coast of Pemberton.

We documented the condition of the fish upon arrival at the port with photographs.

After landing, the fish were quickly transported to the processing plant for handling.

We maintain quality by rapidly freezing at -30℃ to -60℃.

Arrival at Pemberton Port

Lively fish were landed at Pemberton port today. The catch we procured this time consisted of 20.5kg of Yellowfin Bream, 8kg of Black Jack, 15kg of Spangled Emperor, and 8.5kg of Barracuda. Upon arrival at the port, we confirmed the condition of the fish. The photographs are a record of that moment. (•̀_•́)✨

Confirming Fish Condition

First, the Yellowfin Bream weighed in at 20.5kg. The fish were large, and you could see the fat accumulating on the underside. The flesh was firm and had a good elasticity. Next, the Black Jack, weighing 8kg. Its black, shimmering scales were striking. The Spangled Emperor weighed 15kg. The markings on its sides were characteristic, and its flesh appeared to be fine-grained. Finally, the Barracuda, at 8.5kg. While its sharp teeth were notable, the flesh was firm. We confirmed and recorded the flesh quality, color, and fat content of each fish. (≖ ͜ʖ≖)✨

The Process Until Arrival at the Store

After landing, fishermen ice the fish on board. After purchasing at the port, they are quickly transported to the processing plant. Upon arrival, they are processed into fillets for sashimi, vacuum-packed, and then rapidly frozen. This entire process is carried out meticulously, following the hygiene management standards taught by our chairman. The chairman's techniques are truly amazing. (✧∀✧)✨

Processing and Hygiene Management

The cutting and hygiene management techniques directly instructed by the chairman are the foundation of my work. When preparing fish, I am thoroughly committed to maintaining a consistently clean environment. This includes not only the cutting boards and knives but also regular hand sanitization. Minimizing the time the fish flesh is touched is crucial to prevent bacterial growth. When processing into fillets, I pay close attention to the angle of the knife and the depth of the cut to avoid damaging the flesh fibers. This is an important step that affects not only appearance but also quality during freezing and thawing.

Rapid Freezing and Storage

Once processing is complete, the fish are immediately placed in a rapid freezer. Our rapid freezers are temperature-controlled within the range of -30℃ to -60℃. This allows us to rapidly lock in freshness without damaging the fish cells. The frozen fish are then stored at a temperature of -30℃ to -60℃. This thorough temperature control is key to preserving the original quality even after thawing. The chairman often said, "Freezing is a technique to maximize the potential of the ingredients." ( ͡° ͜ʖ ͡°)✨

My Commitment as KO

I am passionate about faithfully replicating the techniques passed down from the chairman and passing them on to my juniors. I believe that approaching my work with seriousness and diligence is the utmost sincerity to our customers. We continue to strive daily to deliver the Yellowfin Bream, Black Jack, Spangled Emperor, and Barracuda we procured this time in the best possible condition to everyone. If you would like to know more about our processing and hygiene management, please feel free to ask anytime.

For the latest arrival information and stock,

you can check via LINE.