Key Takeaways
- An 8.1kg Black pomfret was landed off Pran Buri.
- The fish was moved from the port to our processing facility within 10 minutes of purchase.
- It was blast-frozen at -30℃ to -60℃ shortly after processing.
- We maintain storage temperatures between -30℃ and -60℃.
Black Pomfret Caught Off Pran Buri
Today, we secured an 8.1kg Black pomfret from the waters off Pran Buri. This fish was brought in from the sea, and we moved quickly to process it. Pran Buri is about 20 minutes by car from Hua Hin. (•̀_•́)✨
Port Confirmation and Purchase
The Black pomfret arrived at the port after being landed. As taught by the chairman, the fundamental skills of fish cutting and hygiene management begin with on-site confirmation. I carefully inspect the fish's condition to make purchasing decisions. This particular 8.1kg Black pomfret showed good quality in terms of its flesh, color, and firmness. (≖ ͜ʖ≖)✨
Handling Process: From Port to Freezer
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 is key. We focus on minimizing the time between landing and freezing. This is a critical step for maintaining fish freshness. (✧∀✧)✨
Processing at the Facility
Once at our facility, the Black pomfret was immediately prepared. Using the cutting techniques passed down directly from the chairman, we processed it into fillets. I pay close attention to the direction of the muscle fibers and the fat content on the belly side while working carefully. Strict hygiene management is always maintained in a clean environment. These are principles I consistently pass on to the junior staff.
Blast Freezing for Freshness
After processing, the fillets are immediately blast-frozen. At GYOTAK, we conduct blast freezing under strict temperature control, ranging from -30℃ to -60℃. This process minimizes damage to the fish's cells, effectively locking in the freshness it had at the time of purchase. This temperature management is a technique inherited from the chairman and serves as a testament to our reliability. ( ͡° ͜ʖ ͡°)✨
KO's Perspective
Securing an 8.1kg Black pomfret like today's catch is always a significant event. The techniques I learned from the chairman, covering precise cutting and rigorous hygiene, are faithfully applied to every fish. By handling every step myself, from port inspection to processing and freezing, I can accurately assess the fish's condition and guarantee the quality delivered to our customers. We are committed to upholding these standards here in Pran Buri. (•̀_•́)✨
For inquiries about current stock availability, please contact us via LINE.