Key Takeaways
- Secured 20kg of Black Pomfret off Pran Buri. 💪🏻
- The fish arrived at our processing facility within 10 minutes of purchase at the port.
- Processed into sashimi fillets, vacuum-packed, and blast-frozen at -30°C. 💪🏻
- All handling is managed by our team at the port and processing facility, adhering to GYOTAK standards. 💪🏻
- As part of the GYOTAK BOYS, I'm actively growing my skills under senior KO. 💪🏾
NINE: Encountering 20kg of Black Pomfret in Pran Buri 💪🏻
Hello, I'm NINE, responsible for processing and procurement at GYOTAK. Today, I have a procurement report for you! We secured 20kg of Black Pomfret from off the coast of Pran Buri. Pran Buri is a town about 20 minutes by car from Hua Hin. I went to the port myself to check the fish's condition right after it was landed. 💪 Seeing fresh fish like this always excites me! As a member of the GYOTAK BOYS, I'm actively involved in the physical work and constantly growing my skills, learning a lot from senior KO.
Quality Check at the Port 💪🏻
When the 20kg of Black Pomfret landed, I immediately inspected its condition myself. Confirming the weight and assessing the fish's state at this point is crucial. 💪 This ensures we procure the best quality fish before proceeding with further processing at our facility. My role is to be there on the ground, ensuring everything is handled correctly from the start.
Swift Handling in Pran Buri 💪🏻
After purchasing the fish at the port, we quickly transported it to our processing facility. This rapid process is essential to maintain the fish's freshness in optimal condition. 💪 As part of the GYOTAK BOYS, I am always ready to tackle this physically demanding work! My skills are rapidly improving under the guidance of senior KO.
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.
Processing and Rapid Freezing 💪🏻
At the processing facility, the 20kg of Black Pomfret was meticulously processed into sashimi fillets. Following this, it was vacuum-sealed before entering the blast freezing process at temperatures between -30°C and -60°C. 💪🏻 Freezing at such low temperatures effectively preserves the fish's flesh structure, ensuring excellent quality even after thawing. I am actively working in this demanding part of the process, growing stronger and more skilled every day!
GYOTAK Standards: Reliable Handling 💪🏻
I, as NINE, have responsibility extending from sourcing fish at the port and checking quality, to overseeing the processing and freezing procedures at the facility. We meticulously record every step to ensure strict adherence to GYOTAK's standards. 💪🏻 My work requires both physical strength and dedication! I am committed to this demanding physical labor as the muscle of GYOTAK.
NINE's Perspective 💪🏾
I continue to hone my skills in processing and procurement daily, with the support of senior KO. As a member of GYOTAK BOYS, I take pride in this physically demanding work. Procuring 20kg of Black Pomfret was another valuable opportunity for me to gain experience. I will continue to give my all on the front lines to protect the quality of our fish. 💪 Looking forward to my continued growth and contribution!
Stock availability can be confirmed via LINE.