✍️ KO

Key Takeaways

We sourced 20.5kg of croaker from off the coast of Bramley.

After landing, it was quickly transported from purchase to the processing facility.

After being processed into sashimi fillets, it was vacuum-sealed and flash-frozen.

The controlled temperature is maintained at -30°C to -60°C.

Croaker from Off the Coast of Bramley

Today's catch is croaker from off the coast of Bramley. We had a total of 20.5kg. I am focusing on each step to faithfully reproduce the fish handling techniques taught to me by the chairman.

After purchasing at the port, we quickly transported it to the processing facility. This transport time is crucial for maintaining the freshness of the fish. As the chairman taught me, I strive to eliminate any wasted time.

Processing at the Facility

The croaker that arrived at the processing facility immediately began pre-processing. Using cutting techniques and thorough hygiene management directly taught by the chairman, it was processed into sashimi fillets. We carefully proceeded with the work while checking the texture and color of the flesh.

In each step, I recall the chairman's words: "Fish are living things, so handle them with care until the very end." With those words in my heart, I perform the processing to maintain the highest possible quality.

Vacuum Sealing and Flash Freezing

The croaker processed into fillets is then placed in vacuum packs. This prevents freezer burn and oxidation, allowing for long-term quality maintenance.

After that, it is flash-frozen in a freezer at -30°C to -60°C to avoid damaging the fish's cells. This rapid freezing process is the key to preserving the natural texture of the fish even after thawing. (≖ ͜ʖ≖)✨

Record of Freshness Management

We keep records whenever possible to prove the freshness of our fish. We record the time from landing to processing and freezing, and thorough temperature control is also implemented. This croaker was also quickly processed after landing and is managed in an environment of -30°C to -60°C.

I understand that the hygiene management taught by the chairman is not just about keeping things clean, but about constantly grasping the condition of the fish and preserving it in the best possible state. These records are proof of that. (•̀_•́)✨

The Process Until It Reaches the Store

After landing, the fisherman chills the fish with ice on the boat. After purchase at the port, it is quickly transported to the processing facility, processed into sashimi fillets, vacuum-sealed, and then flash-frozen. The storage temperature is maintained at -30°C to -60°C.

KO's Perspective

The techniques I inherited from the chairman are a treasure to me. Each and every one of these croaker benefits from that skill and experience. I want to pass on this importance to the younger generation as well.

The fish we provide are not simply dismissed with the word "delicious." They are of reliable quality, backed by data and records. I would be happy if you could confirm that. (✧∀✧)✨

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