Key Takeaways
- We sourced 36.5kg of fish from Pran Buri: 12kg of Russell's snapper, 17kg of Pink Ear Emperor, and 8.5kg of Painted sweetlips.
- The Russell's snapper, caught off Pran Buri, weighed 12kg.
- The Pink Ear Emperor, weighing 17kg, was also landed today.
- We also acquired an 8.5kg Painted sweetlips.
- All fish were processed and blast-frozen within approximately 90 minutes of landing.
- Temperature logs were maintained throughout the process. (≖ ͜ʖ≖)✨
Today's Catch from Pran Buri
This morning, the waters off Pran Buri yielded a significant catch. We were able to procure three types of fish: Russell's snapper, Pink Ear Emperor, and Painted sweetlips. The total weight across these three species reached 36.5kg. This report details the fish and the process that follows landing. (•̀_•́)✨
Russell's Snapper: A 12kg Specimen
One of the notable catches was a 12kg Russell's snapper. This fish was landed in the waters off Pran Buri. Its body was firm, with a distinct scale pattern. We photographed the fish at the port shortly after it was brought ashore. The clear records show its weight and the time of procurement. (✧∀✧)✨
Pink Ear Emperor: Weighing in at 17kg
We also secured a 17kg Pink Ear Emperor. This species is known for its substantial size and firm flesh. The fish was landed in good condition. We documented its weight immediately upon acquisition at the port. The processing and freezing procedures were initiated without delay to preserve its state.
Painted Sweetlips: An 8.5kg Catch
Completing today's substantial haul was an 8.5kg Painted sweetlips. This fish also came from the Pran Buri fishing grounds. Its scales have a unique pattern. Like the other fish, we recorded its weight and took photographs at the port. Maintaining accurate records is a core part of our operation.
The Process: From Port to Freezer
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 crucial. We aim to complete this entire chain within approximately 90 minutes from the moment the fish is landed. This ensures the integrity of the product. ( ͡° ͜ʖ ͡°)✨
Freezing and Storage Standards
Our processing facility is equipped to handle rapid freezing. Fish are blast-frozen to temperatures between -30℃ and -60℃. Following freezing, they are stored at a consistent temperature of -30℃. This low-temperature environment is maintained to preserve the fish's quality until it reaches the customer. Detailed temperature logs are kept for every batch.
Record Keeping: Our Commitment
Every step of the process, from landing to freezing, is meticulously recorded. This includes the time of purchase at the port, the weight of each fish, and the temperature logs during freezing and storage. These records are not for show; they are a direct reflection of our commitment to transparency and quality. We believe in providing verifiable data, allowing customers to make informed decisions. (•̀_•́)✨
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