✍️ KO

Key Takeaways

Sourced a 7.9kg Striped Trevally off the coast of Plumree.

Transported to a blast freezer at -30 to -60°C approximately 10 minutes after landing.

Fish cutting and hygiene management are performed using techniques personally taught by the chairman.

Purchasing records and processing steps are meticulously checked.

Plumree Sourcing Record

Today's procurement is a 7.9kg Striped Trevally caught off the coast of Plumree in the Gulf of Thailand. I visually inspected the fish upon arrival at the port and selected those in good condition. The fish appraisal and cutting techniques taught by the chairman are utilized in these situations. (≖ ͜ʖ≖)✨

Swift Response from Landing to Processing Plant

After purchase at the port, the fish were promptly transported to the processing plant. Rapid processing is essential for maintaining the freshness of landed fish. The chairman has repeatedly emphasized that this speed is paramount. I faithfully adhere to that teaching. Operations proceed without delay from port inspection to arrival at the processing plant.

Condition of the 7.9kg Striped Trevally

This Striped Trevally measured approximately 80cm in length and weighed 7.9kg. It showed a moderate amount of fat in its abdomen and the flesh was firm. Its color was a vibrant reddish hue, indicating it was in excellent condition. The fish's condition was accurately recorded before proceeding to the next step.

The Process Until It Reaches the Store

After landing, fishermen brine the fish on board. After purchasing at the port, it is quickly transported to the processing plant, processed into sashimi fillets, vacuum-packed, and then blast frozen. I always carry out this entire process in accordance with the hygiene management standards taught by the chairman. At the processing plant, we thoroughly maintain cleanliness throughout the work environment, not just disinfecting cutting boards and knives. The chairman's techniques and hygiene management teachings form the basis of my work.

Regarding Processing and Hygiene Management

The fish cutting techniques personally taught by the chairman are for cleanly filleting the fish without damaging the muscle fibers. And, most importantly, I was taught that thorough hygiene management is crucial for delivering safe fish. At the processing plant, we always strive to maintain a clean environment. Cutting boards and knives are washed and disinfected before and after use, and my hands are also kept clean. The chairman's teaching is that everything that touches the fish must be clean. (•̀_•́)✨

Blast Freezing and Storage

The processed Striped Trevally is immediately blast frozen in a freezer at -30°C to -60°C. This rapid freezing minimizes damage to the fish's cells, preserving its freshness. Temperature control in the freezer is also strictly maintained, consistently kept below -30°C. This temperature management is the key to quality preservation inherited from the chairman. (✧∀✧)✨

My Perspective

The techniques and knowledge inherited from the chairman are the foundation of my work. I continuously strive every day to accurately assess the condition of the fish and deliver it to everyone in the best possible state. This Striped Trevally is one such example. I feel it is my mission to carefully carry out each step, from sourcing at the port to processing and freezing. I will continue to approach fish with sincerity from now on. ( ͡° ͜ʖ ͡°)✨