Key Takeaways

We sourced a 17kg Kurobushi (Blackfin Tuna) off the coast of Plumtree.

After landing, it was iced at sea. We transported it to the processing plant within 20 minutes of purchase at the port.

After processing into sashimi fillets, they were vacuum-sealed and flash-frozen at -30°C to -60°C.

We record and manage the entire process with GPS and temperature logs.

Sourcing Record off Plumtree

Today, we sourced a 17kg Kurobushi off the coast of Plumtree. This fish was in excellent condition when it was landed at the port. It was vibrantly colored and its flesh was firm. The weight was 17kg. This record is from the time of arrival at the port. GPS data was also recorded.

Rapid Response from Landing to Processing Plant

The landed fish were iced at sea. This is a fundamental process for maintaining freshness. After purchasing at the port, we transported the fish to the processing plant within 20 minutes. This swift action is essential for preserving the fish's quality.

Processing into Sashimi Fillets and Vacuum Sealing

At the processing plant, the fish was first prepared into sashimi fillets. The work was done carefully to avoid damaging the texture of the flesh. Each fillet was then sealed in a vacuum pack. This prevents oxidation and locks in the flavor of the fish.

The Journey to the Store

After landing, the fishermen iced the fish at sea. After purchasing at the port, it arrived at the processing plant within 20 minutes, was processed into sashimi fillets, vacuum-sealed, and then flash-frozen. Storage temperature was -30°C to -60°C, and the temperature during flash freezing was also -30°C to -60°C.

Flash Freezing Process at -30°C to -60°C

The vacuum-sealed fillets were immediately flash-frozen in an environment of -30°C to -60°C. By freezing at this temperature range in a short time, we minimize cell damage and reduce drip upon thawing. The freezer temperature is constantly maintained at -30°C to -60°C, and this fish was frozen under these conditions.

Quality Control with GPS and Temperature Logs

At GYOTAK, we use GPS and temperature logs for all processes from sourcing to freezing. This allows us to accurately record where the fish was caught and under what temperature controls it was handled. For this 17kg Kurobushi, we also recorded the time of purchase and packing. This data serves as proof of quality.

My Perspective

The 17kg Kurobushi was delivered from the rich fishing grounds off Plumtree. I am recording the fact that this fish was handled under a consistent management system, from landing to flash freezing at -30°C to -60°C. Detailed GPS data and temperature logs are a testament to our work. I hope that our customers can fully appreciate its quality when they receive this fish. You can check stock availability via LINE.