✍️ KO

Key Takeaways

We sourced 11kg of Black Pomfret off the coast of Plumlee.

Immediately after landing, it was transported to the processing plant and placed in a freezer at -30℃ to -60℃.

After purchase at the port, it was promptly transported to the processing plant.

After filleting, it was vacuum-sealed and flash-frozen.

Sourcing Record from Plumlee

Today's catch is Black Pomfret from off the coast of Plumlee. The total weight is 11kg. It's always a thrilling moment to see fish just landed at the port. Remembering the fish handling techniques taught by the chairman, I carefully checked its condition. (≖ ͜ʖ≖)✨

Prompt Handling from Landing to Processing

The landed fish are immediately iced on board. After inspection at the port, we immediately transported them to our processing plant. We strive to minimize the time between purchase at the port and arrival at the processing plant. Practicing the hygiene management taught directly by the chairman, we proceed to quickly fillet the fish.

Hygiene Management and Cutting Techniques

At the processing plant, we faithfully replicate the cutting techniques and hygiene management directly instructed by the chairman. The cutting boards and knives are always kept clean, and hands are disinfected before touching the fish. While observing the texture, color, and grain direction of the Black Pomfret, we process it into optimal fillets. This is something I consistently pass on to my juniors. (•̀_•́)✨

The Process Until It Reaches the Store

After landing, fishermen ice the fish on board. After purchase at the port, prompt arrival at the processing plant. Processed into sashimi fillets, vacuum-sealed, and then flash-frozen. We aim to complete this entire process in the shortest possible time.

Freshness Preservation Through Flash Freezing

The filleted Black Pomfret is vacuum-sealed and immediately placed in a flash freezer. Our freezers maintain a temperature of -30℃ to -60℃. Flash freezing is a crucial process for preserving the freshness of the fish without damaging its cells. This allows us to deliver the original quality of the fish from the Gulf of Thailand directly to our customers. (✧∀✧)✨

KO's Perspective

I faithfully replicate the techniques inherited from the chairman today. Accurately grasping the condition of the fish and processing and freezing it in the best possible state. That is my job. I want to pass on this sincere attitude to my juniors as well. ( ͡° ͜ʖ ͡°)✨