✍️ Takuya Ogura

Key Takeaways

15kg of mackerel scad were procured off the coast of Pranburi.

After landing, they were purchased at the port and promptly transported to the processing facility.

After being processed into sashimi-grade fillets, they were rapidly frozen at -30 to -60℃.

These fish were procured for culinary purposes.

Procurement in Pranburi

Today, I procured 15kg of mackerel scad caught off the coast of Pranburi. These fish are intended for culinary use. Upon arrival at the port, I visually inspected the fish and selected those in good condition. The weight was 15kg. This procurement is part of my work to directly deliver the bounty of the Gulf of Thailand.

The Process Until Reaching the Store

After landing, the fishermen ice the fish on board. After purchasing at the port, they are promptly transported to the processing facility. At the processing facility, they are processed into sashimi-grade fillets, vacuum-packed, and then frozen in a blast freezer at -30℃ to -60℃. This entire process is crucial for maintaining the fish's freshness to the maximum extent.

Characteristics of Mackerel Scad

The mackerel scad procured this time has a firm flesh and the belly is rich in fat. The color is silvery white, and the fibers are fine-grained. Due to its characteristics, this fish is suitable for various cooking methods. When I inspected them at the port, the tautness of the fish bodies and the redness of their gills indicated their freshness.

Quality Preservation Through Freezing

Blast freezing is essential for storing wild-caught fish in the best possible condition. By rapidly freezing at low temperatures of -30℃ to -60℃, cellular damage to the fish is minimized, allowing for quality close to the state at landing to be maintained after thawing. This temperature control is a thorough standard at my processing facility.

Fisheries in Pranburi

Pranburi is a region facing the Gulf of Thailand with a thriving fishing industry. Here, wild-caught fish, harvested using traditional fishing methods, are landed daily. I value my connections with the fishermen in this region and directly procure the fish they catch. This relationship supports the quality of my store.

My Perspective

The 15kg of mackerel scad this time were transported to the processing facility for culinary use. Directly inspecting the condition of the fish and determining the subsequent processing methods. This is the basis of my work. I hope this will help readers understand what kind of fish are delivered and how. Inquiries about stock can be made via LINE.

Available for confirmation on LINE

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