✍️ NINE (Processing & Procurement Manager)

Key Takeaways

We procured a 17kg Kuro-kampachi (greater amberjack) off the coast of Plumbrée.

After landing, it was promptly transported to the processing facility and flash-frozen at -30 to -60°C.

We are meticulously recording the time from purchase at the port to processing and freezing.

As the muscle specialist of GYOTAK BOYS, I handled the on-site work with dedication 💪

A 17kg Kuro-kampachi encountered off the coast of Plumbrée 💪

Today's procurement is a 17kg Kuro-kampachi caught off the coast of Plumbrée in the Gulf of Thailand. This size truly conveys the power of a wild-caught fish. Upon arrival at the port, I visually inspected the fish and recorded its condition. The purchase at the port was made swiftly, moving on to the next stage. As a member of GYOTAK BOYS, carrying this muscular fish is also part of my job 💪.

Rapid transport from landing to the processing facility 🏃‍♂️💨

The Kuro-kampachi purchased at the port is immediately transported to the processing facility. This transit time is crucial for maintaining the fish's freshness. We record the time from purchase at the port to arrival at the processing facility to ensure thorough quality control. On-site, I strive to perform each task accurately under the guidance of Senior KO 💪.

Processing into sashimi fillets and vacuum sealing 🔪

At the processing facility, the purchased Kuro-kampachi is processed into sashimi fillets. Carefully checking the flesh quality, color, and fat content, I expertly fillet the fish with precise knife work. Afterward, it is vacuum-sealed, preparing it for flash freezing. In this series of tasks, I am also learning a lot from Senior KO and improving my skills 💪.

Flash freezing at -30°C and storage 🥶

The vacuum-sealed Kuro-kampachi fillets are rapidly frozen in a blast freezer at -30 to -60°C or below. This flash freezing minimizes cell damage to the fish, preserving its quality upon thawing to that of when it was purchased. The storage temperature is also maintained at -30°C to -60°C, ensuring management in optimal conditions at all times. We do not compromise on freezing management to deliver these muscular fish to you in the best possible condition 💪.

The process until it reaches the store

After landing, fishermen ice the fish on board. After purchase at the port, it is promptly transported to the processing facility. It is then processed into sashimi fillets, vacuum-sealed, and flash-frozen. We record and manage this entire process. We ensure quality at each step, from Plumbrée's wild-caught fish until it reaches your hands.

Reflections as NINE 💪

Procuring today's 17kg Kuro-kampachi was another valuable experience for me. Under Senior KO's guidance, I am improving my processing and procurement skills day by day. As GYOTAK BOYS, we will continue to face these muscular fish on the front lines of the field 💪.