✍️ KO

Key Takeaways

Sourced 10kg of swordtip squid off the coast of Brambly.

Quickly transported from landing to the processing facility and flash-frozen at -30°C to -60°C.

Practiced the cutting techniques and hygiene management taught by the chairman.

After processing, vacuum-sealed and flash-frozen.

Sourcing in Brambly

Today's catch is swordtip squid from off the coast of Brambly. A total of 10kg, a great haul. Upon arrival at the port, I immediately checked the condition of the squid. (•̀_•́)✨

Time from Landing to Processing

One of the most important things the chairman taught me is speed to prevent loss of freshness. These swordtip squid were promptly brought to my processing facility after being landed. This is the result of faithfully reproducing the "battle against time" that the chairman always emphasizes. (≖ ͜ʖ≖)✨

Cutting Techniques and Hygiene Management Taught Directly by the Chairman

My job is to perform precise processing and thorough hygiene management to deliver the fish I source in the best possible condition to my customers. The techniques I learned directly from the chairman are designed to maximize the texture of seafood. The swordtip squid this time were also processed by faithfully reproducing those techniques. I always keep my processing equipment and my hands clean. This is what makes the chairman who he is, and it's a pride that I, as GYOTAK BOYS, must inherit.

The Process Until It Reaches the Store

After landing, the fishermen ice the fish on board. After purchasing at the port, they arrive at the processing facility quickly, are processed, vacuum-sealed, and then flash-frozen. This process is a basic rule set by the chairman, and I faithfully adhere to it. The swordtip squid this time were also carefully processed according to this flow. After processing, they are immediately vacuum-sealed and placed in a flash freezer at -30°C to -60°C. This process allows us to lock in the freshness and flavor of the fish. The chairman taught me, "Freezing is the last fortress for seafood." That's why I never compromise. (✧∀✧)✨

The Importance of Flash Freezing

Flash freezing is a crucial process for freezing seafood without damaging its cells. These swordtip squid were rapidly frozen in an environment below -30°C to -60°C. This minimizes drip loss after thawing and preserves the original texture and flavor. As the chairman always says, freezing technology is one of the most important factors that determine the quality of seafood. I am also striving to master this technique day by day. ( ͡° ͜ʖ ͡°)✨

My Perspective

Today's sourcing consisted of 10kg of swordtip squid caught off the coast of Brambly. I faithfully reproduced the cutting techniques and hygiene management taught by the chairman, and completed the process from landing to flash freezing rapidly. This series of operations is how I, as GYOTAK BOYS, embody the techniques and passion inherited from the chairman. The quality of fish is proven by data and records. My job is to accurately record this fact and deliver it to you. The judgment is left to the customers.