Key Takeaways
- A 7kg Black Pomfret was sourced from Pran Buri.
- The fish was processed and blast-frozen within 90 minutes of landing.
- Storage temperature is maintained at -30℃.
Sourcing the Black Pomfret
Today, we acquired a 7kg Black Pomfret off the coast of Pran Buri. This fish was caught in the waters about 20 minutes by car from Hua Hin. We aim to document the process from catch to freezer.
From Port to Processing
After catch, the fisherman ice-stuns on the boat. Within 10 minutes of purchase at the port, we arrive at the processing facility, cut into sashimi fillets, vacuum-pack, and blast-freeze. This Black Pomfret followed the same procedure. (≖ ͜ʖ≖)✨
Processing Details
The fish was prepared as sashimi fillets. The entire process, from landing to reaching the -30℃ freezer, was completed within 90 minutes. This rapid handling is crucial. We focus on the facts of the process.
Traceability and Records
We maintain records of each step. This ensures clarity on the fish's journey. Data points are recorded for verification. We believe in providing verifiable information for our customers.
Freezing and Storage
The Black Pomfret was blast-frozen at -30℃. It is stored at a consistent temperature between -30℃ and -60℃. This temperature range is maintained to preserve the fish's condition.
KO's Perspective
The techniques I learned from my mentor are applied daily. Ensuring the quality and hygiene in processing is my responsibility. It’s important to handle each fish correctly. (•̀_•́)✨
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