Key Takeaways
- A 20kg Cobia was secured from waters off Pran Buri.
- The fish was purchased at the port and processed within 10 minutes.
- It was blast-frozen to -30℃ within 90 minutes of landing.
- Records were kept for all key stages of the process.
Cobia Landed Off Pran Buri
Today, we acquired a Cobia weighing 20kg from the waters off Pran Buri. This area, about 20 minutes by car from Hua Hin, provides us with consistent catches. The fish was landed and brought to the port. (•̀_•́)✨
Immediate Port Purchase and Transfer
Upon arrival at the port, we completed the purchase of the 20kg Cobia. The transfer to our processing facility commenced immediately. Our process dictates arrival at the facility within 10 minutes of purchase at the port. This rapid movement is crucial for maintaining the fish's condition.
Processing and Vacuum Sealing
At the processing facility, the Cobia was prepared. This involves cutting the fish into sashimi fillets. Each fillet is then vacuum-packed. This step is vital for preserving the integrity of the fish before freezing. We ensure each pack is sealed correctly.
Blast Freezing to -30℃
Following vacuum sealing, the Cobia fillets are blast-frozen. The target temperature for this process is -30℃. Our equipment is capable of reaching temperatures between -30℃ and -60℃ for rapid freezing. The goal is to have the fish reach -30℃ within 90 minutes of landing. This rapid temperature reduction is key. (✧∀✧)✨
Record Keeping for Traceability
Throughout this entire process, we maintain detailed records. This includes the time of landing, purchase time at the port, and the time the fish entered the freezer. Temperature logs are also maintained. These records ensure full traceability for every fish we handle. It’s about providing clear, verifiable information. (≖ ͜ʖ≖)✨
My Perspective on Handling Fish
My role involves directly handling the fish and overseeing the processing. I learned the cutting techniques and hygiene standards from the chairman himself, and I aim to pass that knowledge on to the younger staff. Seeing a fish like this 20kg Cobia, and knowing it’s handled with care and precision from the moment it's caught, is what drives me. We focus on the facts and the process. It’s about respecting the fish and the work that goes into bringing it to you. ( ͡° ͜ʖ ͡°)✨