✍️ Takuya Ogura

Key Takeaways

13.5kg of Kuro-kampachi was procured off the coast of Plumbtree.

It was swiftly transported to the processing plant after being landed and purchased.

After being processed into sashimi fillets, it was vacuum-sealed and flash-frozen at -30°C to -60°C.

The process from landing to freezing is recorded with GPS and temperature logs.

Kuro-kampachi from off the coast of Plumbtree

Today, a 13.5kg Kuro-kampachi was landed off the coast of Plumbtree. This fish was caught offshore by Plumbtree fishermen. I inspected the condition of the fish at the port and decided to purchase it. It had fat on its belly and its flesh was a vibrant red. The firm texture of the flesh was confirmed.

Process from Landing to Processing

After landing, the fishermen iced the fish on board. After purchase at the port, it arrived at the processing plant, was processed into sashimi fillets, vacuum-sealed, and then flash-frozen. This Kuro-kampachi was also processed according to this procedure. The transport from the port purchase to the processing plant was carried out swiftly. This maintains freshness.

Processing Plant Records: Fillets and Flash Freezing

At the processing plant, the fish was first processed into sashimi fillets. The work was carried out carefully, paying attention to the thickness of the flesh and the direction of the fibers. After that, the fillets were sealed in vacuum packs. These packs prevent frost from forming in the freezer. Finally, it was flash-frozen in a flash freezer at -30°C to -60°C, and the temperature during storage is also maintained at -30°C to -60°C.

Freshness Proof with GPS and Temperature Logs

This Kuro-kampachi is also equipped with GPS and temperature logs. The landing time, purchase time at the port, arrival time at the processing plant, and the time it entered the freezer were recorded. Temperature changes in the freezer are also recorded. These data objectively show the environment in which the fish was handled and frozen. These records are provided to customers.

Plumbtree Fisheries and Our Role

Plumbtree is one of the natural fishing grounds in the Gulf of Thailand. Fish caught here are known for their quality. I run a fish shop here and deal directly with fishermen. By swiftly processing and freezing the fish they land at my processing plant, I aim to maintain their quality. This process is intended to maximize the value of the fish.

My Perspective

This 13.5kg Kuro-kampachi is a blessing from the seas of Plumbtree. By minimizing the time from landing to freezing and keeping records, the freshness and quality of the fish can be proven. The decision to eat is left to the recipient. My job is to provide accurate information for that purpose.

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