Key Takeaways
- A 7.4kg Spanish mackerel was landed off Pran Buri.
- The fish was moved quickly from the port to our processing facility.
- It was blast-frozen at -30℃ to preserve its condition.
- We maintain detailed logs for traceability.
A Look at the Spanish Mackerel from Pran Buri
Today, we brought in a 7.4kg Spanish mackerel from the waters off Pran Buri. (≖ ͜ʖ≖)✨ This mackerel was caught in the waters about 20 minutes by car from Hua Hin. I always pay close attention to the handling of fish right from the moment they are caught.
From the Sea to Our Facility
The fishermen followed proper procedure, icing the Spanish mackerel on the boat immediately after it was caught. We purchased the fish at the port. (•̀_•́)✨ Within 10 minutes of that purchase, we arrived at our processing facility. This speed is crucial for maintaining the fish's condition.
Processing and Freezing Procedures
At the facility, the 7.4kg Spanish mackerel was processed into sashimi fillets. Following this, the fillets were vacuum-packed. The next step is rapid freezing. We use a blast freezer that operates between -30℃ and -60℃. This process locks in the condition of the fish.
Maintaining Traceability
We believe in transparency. Every step of the process is logged. This includes details from the moment of purchase at the port to the final freezing temperature. We use GPS and temperature logs to ensure a clear record. This allows us to trace the fish's journey accurately. (✧∀✧)✨
The Importance of Proper Handling
The condition of the fish depends heavily on how it's handled from the moment it leaves the water. Our role is to continue the careful handling that begins with the fishermen. By processing and freezing quickly, we preserve the characteristics of the Spanish mackerel. The goal is to deliver the fish in the best possible state. ( ͡° ͜ʖ ͡°)✨