Key Takeaways
- 18.5kg Longrakered trevally landed off Pran Buri.
- 30kg Indian threadfish was part of today's catch.
- 19kg Painted sweetlips also secured.
- Fish moved from landing to our processing facility within 10 minutes of purchase.
- Blast-frozen at -30℃ to -60℃.
Today's Catch from Pran Buri
The waters off Pran Buri yielded a substantial catch today. We secured three notable fish: an 18.5kg Longrakered trevally, a 30kg Indian threadfish, and a 19kg Painted sweetlips. The conditions at sea allowed for a swift process from the moment these fish were landed.
The Journey from Boat to Facility
Upon landing, the fishermen performed immediate icing on the boat. We purchased the fish at the port and transported them directly to our processing facility. This entire process, from the boat to our facility, took less than 10 minutes. Speed in handling is critical for maintaining the integrity of the fish.
Processing and Freezing
At the facility, each fish was processed into sashimi fillets. Following filleting, the fish were vacuum-packed. The final step was blast-freezing. This process rapidly lowers the temperature of the fish to between -30℃ and -60℃. This rapid freezing locks in the condition of the fish.
Condition of the Fish
The Longrakered trevally, weighing 18.5kg, presented a firm texture. The Indian threadfish, at 30kg, had a well-defined musculature. The 19kg Painted sweetlips also showed good condition upon inspection. These observations are based on physical assessment at the time of processing.
Storage and Traceability
After blast-freezing, the fish are stored at a consistent temperature, maintained between -30℃ and -60℃. Each batch is logged with handling information. This data allows for traceability from the catch location to the final packed product. We aim to provide clear records for every fish we handle.
My Perspective
Securing fish like the 18.5kg Longrakered trevally and the 30kg Indian threadfish is a direct result of the consistent efforts in Pran Buri. The short transit time from sea to processing is a key factor. My focus remains on ensuring this rapid handling and freezing process is maintained for all catches. The decision on how to use these fish is entirely up to the customer. Information on availability can be confirmed via LINE.
