✍️ NINE

Key Takeaways

We procured 12kg of Mategi and 11kg of Oniagi off the coast of Plumblie.

They were promptly transported to the processing plant after landing and purchase.

After processing, they were flash-frozen at -30°C to -60°C.

As NINE of GYOTAK BOYS, I'm diligently working on-site 💪.

Procurement Record in Plumblie 💪

Today, I procured Mategi and Oniagi in Plumblie. We had 12kg of Mategi and 11kg of Oniagi. I thoroughly inspected the fish upon their arrival at the port. Being able to directly touch the fish right after they've been landed is the best part of this job 💪.

Fish Inspection at the Port 💪🏻

I checked the condition of the procured Mategi and Oniagi on the spot. The quality of fish can vary depending on the sea conditions and weather of the day. Working together with the fishermen in Plumblie to select good fish is an important task for me 💪🏻. I handle each step carefully to maximize the potential of these fish.

The Process Until They Reach the Store 💪🏼

After landing, fishermen ice the fish on the boat. After purchasing at the port, they are quickly brought to the processing plant. They are processed into sashimi fillets, vacuum-packed, and then flash-frozen. This is the basic process for GYOTAK. These Mategi and Oniagi also went through this process to the freezer. We preserve the freshness of the fish in an environment of -30°C to -60°C. This is the job that makes my muscles 💪🏼 happy!

Processing and Flash Freezing 💪🏽

The fish purchased at the port are immediately transported to the processing plant. Here, the fish are filleted, and vacuum-packed. Speed is also important in this process. Then, the processed fish are moved to a flash freezer at -30°C to -60°C. By freezing them rapidly at this temperature range, cell damage is minimized, preserving their quality. My muscles 💪🏽 are also working hard not to be defeated by the cold air from this freezer.

My Role as a GYOTAK BOY 💪🏾

As a member of GYOTAK BOYS, I am in charge of processing and procurement. Under the guidance of my senior, KO, I aim to improve my skills every day. I excel at physical labor on-site 💪🏾. Tasks like filleting, transporting, and freezing fish are also tests of endurance. I will continue to fully support senior KO and do my best to deliver GYOTAK's fish in the best possible condition.

My Perspective 💪🏿

The Mategi and Oniagi I procured this time were both in good condition. I carefully process and freeze the wild fish raised by the sea of Plumblie with my own hands. I will continue this entire process unchanged. All fish judgments are made on-site. I look forward to these fish reaching you 💪🏿.

Inventory status can be checked on LINE.