✍️ KO
Key Takeaways
7.5kg Black pomfret were landed off Pran Buri.
The fish were processed and quick-frozen within 90 minutes of landing.
We maintain a processing-to-freezer time of under 10 minutes after port purchase.
Storage temperature is kept between -30℃ and -60℃.
Handling adheres to the precise cutting and sanitation techniques taught by the chairman.
Securing the Black Pomfret
Today, we brought in 7.5kg Black pomfret from the waters off Pran Buri. (≖ ͜ʖ≖)✨ This fish were landed and quickly moved to our facility. The focus is always on the efficiency of the process, from the moment it's caught to its entry into cold storage. It's a critical part of my role here.
Port to Facility: Under 10 Minutes
After catch, the fisherman ice-stuns the fish on the boat. At the port, we purchased this Black pomfret. Within 10 minutes of that purchase, it arrived at our processing facility. This rapid transfer is absolutely key. We aim to minimize any time between the fish leaving the port and reaching our controlled environment.
Processing and Freezing
At the facility, the Black pomfret were prepared as sashimi fillets. Following preparation, they were vacuum-packed. The final step was quick-freezing. This entire process, from leaving the port to being frozen, was completed within 90 minutes of the initial landing. This speed is crucial for maintaining the fish's condition. (•̀_•́)✨
Maintaining Quality with Cold Chain
Our quick freezers operate between -30℃ and -60℃. Once frozen, the fish is stored at a consistent temperature between -30℃ and -60℃. This strict temperature control is maintained throughout the entire storage period until it reaches our customers. Accurate temperature logging is part of our standard procedure.
The Chairman's Techniques
As someone who learned the cutting and sanitation techniques directly from the chairman, I take the handling of each fish very seriously. My role involves ensuring that the skills and standards taught to me are precisely replicated. This involves meticulous attention to detail at every stage, from receiving the fish to the final packaging. These are the techniques I am dedicated to upholding. (✧∀✧)✨
Our Process, Your Decision
We provide factual data on our handling process. The decision on the fish is yours to make. If you have any questions about our current stock or handling procedures, you can check via
LINE
. It's important that you have the information you need. ( ͡° ͜ʖ ͡°)✨