Key Takeaways
- We acquired Painted Sweetlips weighing 21.5kg in Pran Buri.
- A Cobia weighing 10kg was also part of this catch.
- We also secured Torpedo scad at 1.5kg and Indian threadfish at 11kg.
- The Painted Sweetlips was processed and blast-frozen within 90 minutes of landing.
- The Cobia was blast-frozen within 95 minutes of landing.
Catch Details from Pran Buri
On May 23, 2026, we sourced several fish from Pran Buri. This location is about 20 minutes by car from Hua Hin. The catch included a Painted Sweetlips that weighed 21.5kg. Alongside this, we acquired a Cobia weighing 10kg. The total weight for these specific fish was 43kg. We also obtained Torpedo scad at 1.5kg and Indian threadfish at 11kg. The total weight across all species acquired on this day was 55.5kg.
Handling the Painted Sweetlips
The 21.5kg Painted Sweetlips was landed and then purchased at the port. From the port, it was moved to our processing facility. This movement happened promptly after purchase. The fish was then processed into sashimi fillets. Following this, it was vacuum-packed. The final step for this fish was blast freezing. The entire process, from landing to blast freezing, was completed within 90 minutes. We recorded the time of purchase and the time of packing.
Processing the Cobia
The 10kg Cobia followed a similar path. After being landed and purchased at the port in Pran Buri, it was transported to our facility. This transfer was swift. At the facility, the Cobia was prepared as sashimi fillets. It was then sealed in vacuum packs. The fish was subsequently blast-frozen. The time from landing to the start of blast freezing for the Cobia was 95 minutes. We tracked its journey through these stages.
Securing Torpedo Scad and Indian Threadfish
The Torpedo scad, weighing 1.5kg, and the Indian threadfish, weighing 11kg, were also part of this acquisition. These fish were handled with the same procedures. They were purchased at the port and brought directly to our processing facility. The processing involved preparing them as fillets. They were then vacuum-sealed. Finally, they underwent blast freezing. We ensured these fish also moved through the system efficiently to maintain their condition.
The Journey 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 rapid process is key. It minimizes the time between the fish being in the sea and being frozen. Our facility is located in Pran Buri, a short drive from Hua Hin. This proximity allows for the quick transfer.
Blast Freezing and Storage
Once processed and vacuum-packed, the fish enter our blast freezer. This freezer operates at temperatures between -30℃ and -60℃. This rapid freezing process is designed to preserve the fish's structure. After blast freezing, the fish are transferred to storage. The storage temperature is maintained between -30℃ and -60℃. This ensures the fish remain in their post-processing condition until they are shipped.
My Perspective on Pran Buri Catches
Each catch from Pran Buri presents a new set of conditions and fish. Documenting the journey from sea to freezer is important. It's about understanding the process and ensuring consistency. The numbers recorded – weight, time, temperature – are the evidence of our work. The reader can use this data to make their own judgment about the fish. My focus remains on executing each step precisely.
