✍️ Takuya Ogura

Key Takeaways

Procured an 11kg rock bream from off the coast of Plumblie.

After landing and purchase, it was swiftly transported to the processing facility.

After processing into sashimi fillets, it was vacuum-sealed and flash-frozen.

Storage temperature is maintained at -30 to -60°C.

Procurement from off the coast of Plumblie

This morning, I inspected a rock bream that was landed off the coast of Plumblie. The one procured this time weighed 11kg. I visually inspected the fish upon its arrival at the port and selected one in good condition. Rock bream is characterized by its flesh texture and vibrant color.

The process until it reaches the store

After landing, fishermen ice the fish on board. After purchasing at the port, it was promptly transported to the processing facility. Upon arrival, it was immediately processed into sashimi fillets, vacuum-sealed, and then frozen in a blast freezer at -30°C to -60°C. Performing this series of steps in a short period is crucial for maintaining freshness.

Processing facility records

At the processing facility, we record the condition of the fish with photographs. This rock bream had fat on its belly and firm flesh. The fibers were fine and the color was vibrant. After processing into fillets, a photograph was taken of the vacuum-sealed state. These records serve as evidence of the condition of the fish.

Freezing and storage

The flash-frozen fish are managed in a storage facility at -30 to -60°C. This allows us to maintain the freshness and quality of the fish. We believe that maintaining this condition leads to the quality delivered to our customers. We also record the temperature logs for storage.

My perspective

The fish that arrive from the port of Plumblie vary depending on the day's fishing conditions. The rock bream procured this time is also a part of that day's bounty from the sea. My job is to record and share the process of how this fish is handled and delivered to our customers. I strive to accurately convey the situation at the site.

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