✍️ KO（加工・仕入担当）

Key Takeaways

We acquired 36kg African pompano, 4.5kg Great barracuda, and 8kg Indian threadfish from Pran Buri.

The fish were landed and processed rapidly, reaching -30°~-60C within minutes of purchase.

Our handling process focuses on preserving the fish's condition from the moment it leaves the water.

Pran Buri's Daily Catch

Today, our operations in Pran Buri yielded a significant haul. We brought in large African pompano weighing 36kg. Alongside them, we also secured Great barracuda at 4.5kg and Indian threadfish weighing 8kg. These fish were caught off the coast of Pran Buri, an area known for its active fishing community. (•̀_•́)✨

Handling Process: Speed and Precision

The process begins the moment the fish are brought ashore. Our team is present at the port to oversee and document the transfer. Speed is critical. 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. This rapid sequence minimizes any lapse in quality.

The African pompano, at 36kg, required careful handling due to their size. The Great barracuda and Indian threadfish were processed with the same attention to detail. We photographed the fish at the port shortly after landing to record their condition. (≖ ͜ʖ≖)✨

From Port to Freezer: The GYOTAK Method

Our commitment is to maintain the integrity of the fish. Once at our facility, which is about 20 minutes by car from Hua Hin, the fish are immediately prepared for processing. Filleting is done precisely, following the natural lines of the fish. This is a skill I learned directly from my mentor, ensuring each cut is clean and efficient.

Vacuum packing follows, removing air to prevent oxidation and freezer burn. The final, crucial step is blast freezing. This process rapidly lowers the temperature of the fish to -30°C. This speed is essential for preserving the cellular structure of the flesh. (✧∀✧)✨

Temperature Control: A Non-Negotiable Standard

Maintaining the correct temperature is paramount. Our storage freezers are kept at a consistent -30~-60°C. The quick freezing process itself aims to bring the fish down to this temperature as quickly as possible, typically within minutes. This ensures that when the fish eventually reaches you, its condition is as close to its state at landing as possible.

We do not rely on guesswork. Every step is managed with precision. The goal is simple: to deliver the fish as it was when it left the sea, with its inherent characteristics intact. ( ͡° ͜ʖ ͡°)✨

Concluding Thoughts on Today's Catch

Securing fish like the 36kg African pompano, the 4.5kg Great barracuda, and the 8kg Indian threadfish is a testament to the consistent efforts of the Pran Buri fishing community and our dedicated handling process. We aim to provide clear, factual information about our catches and how they are managed. The final assessment of the fish is up to you.

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