✍️ Ko

Key Takeaways

We sourced 40.5 kg of Skipjack Tuna off Plumree.

After landing, we purchased it at the port and transported it quickly to the processing plant.

It was processed into sashimi-grade fillets, vacuum-sealed, and flash-frozen.

Storage temperature is maintained between -30℃ and -60℃.

Fishing off Plumree

This morning, Skipjack Tuna was landed off Plumree. The total amount we sourced was 40.5 kg, a great catch. Freshly landed fish are gathered at the port. We select the best quality ones from the catch.

Purchase at the Port and Swift Transportation

The landed Skipjack Tuna had been iced on the boat. We inspected the fish at the port and completed the purchase. After purchase, we transport it immediately to the processing plant. Minimizing transportation time is crucial for maintaining freshness.

The Process Until It Reaches Our Store

After landing, the fishermen ice the fish on the boat. After purchase at the port, it arrives at the processing plant within 10 minutes, is processed into sashimi fillets, vacuum-sealed, and flash-frozen.

Processing and Flash Freezing

The Skipjack Tuna that arrived at the processing plant was processed into sashimi-grade fillets. The flesh is firm, and fat is visible on the belly side. The fibers are fine, and the color is a vivid red. After processing, it was immediately vacuum-sealed and placed in a blast freezer. This flash freezing traps the freshness without damaging the fish's cells.

Quality Maintenance at -30℃ to -60℃

Our freezers are maintained at temperatures between -30℃ and -60℃. By storing the Skipjack Tuna in this low-temperature environment, we can maintain its quality for an extended period. The freezing temperature is also controlled between -30℃ and -60℃. This ensures that even after thawing, the fish can be delivered with freshness close to its state when landed.

Skipjack Tuna Record

The total weight of this Skipjack Tuna was 40.5 kg. This is the record from our inspection at the port. We document the condition in which this fish was landed and how it is processed. We keep a record of this entire process. Numbers and records support the reliability of our work.