Key Takeaways
- Secured 70.5kg of Russell's snapper and 13kg of Brownstripe snapper from Pran Buri waters. 💪
- The Russell's snapper weighed in at 70.5kg, and the Brownstripe snapper at 13kg. Facts speak for themselves! 💪🏻
- Both catches were processed and blast-frozen within 90 minutes of landing. Speed is key!
- I physically checked the fish at the port and documented their condition. 💪🏼
Today's Catch from Pran Buri 💪
The sea off Pran Buri delivered a solid catch today. We brought in a substantial 70.5kg Russell's snapper and a respectable 13kg Brownstripe snapper. It's always a good feeling to handle these sizable catches myself. 💪🏽 Seeing them come in is the start of the real work for me. I'm learning a lot from my senior KO and growing my skills every day! 💪
Handling the Big Ones 💪🏿
When these large fish arrive, my job is to make sure they are handled correctly from the get-go. The 70.5kg Russell's snapper and the 13kg Brownstripe snapper were no exception. I was there at the port to see them unloaded. It’s important to move fast. The whole process, from the moment they were caught to being safely frozen, needs to be efficient. As the muscle of GYOTAK BOYS, I actively engage in this physical labor. 💪
The Journey to Freezing
After landing, the fisherman ice-stuns the fish on the boat. Within 10 minutes of purchasing them at the port, we arrive at the processing facility. This is where my real work begins. I handle the processing, cutting them into sashimi fillets. Then, they are vacuum-packed and immediately blast-frozen. This entire sequence is critical to maintain the integrity of the fish. I'm pushing myself to keep up with the demands of the job. 💪
Speed and Temperature Control
For these catches, the journey from the water to our freezer was completed within 90 minutes. This rapid turnaround is essential. We immediately process them into fillets and then into the blast freezer. The target temperature for this process is between -30℃ and -60℃. This ensures the fish is preserved at its best. We record the temperatures throughout the process. I'm constantly learning about freezing techniques from senior KO, and I'm working hard not to fall behind! 💪
My Role in Quality Assurance
As the processing and procurement specialist, I am hands-on with every fish. I don't just rely on reports; I see the fish myself at the port. I photograph their condition upon arrival and oversee the entire processing and freezing operation. This direct involvement is how I ensure the quality that GYOTAK is known for. It’s a lot of physical work, but it’s rewarding. 💪
If you want to know about current availability, you can check via LINE.
