✍️ Takuya Ogura

Key Takeaways

We acquired 16kg Longrakered trevally off Pran Buri.

18.5kg Longfin trevally were also part of this catch.

6kg Indian threadfish were landed.

The fish were processed and frozen within 10 minutes of landing.

Our processing facility maintains a temperature of -30~-60℃.

Pran Buri Catch Details

On June 28, 2026, we sourced three significant fish from the waters off Pran Buri. The catch included Longrakered trevally weighing 16kg, Longfin trevally weighing 18.5kg, and Indian threadfish weighing 6kg. These fish were landed in good condition, reflecting the consistent efforts of the fishermen in the region.

The waters off Pran Buri, located about 20 minutes by car from Hua Hin, continue to yield substantial catches. Our focus remains on acquiring these fish and ensuring their integrity through immediate processing.

Handling the Catch: Speed and Precision

Upon receiving the fish at the port, our team immediately began the process. We photographed the Longrakered trevally, the Longfin trevally, and the Indian threadfish shortly after their arrival. The total weight of this specific acquisition was 40.5kg.

Our commitment is to minimize the time between landing and freezing. This particular catch was moved from the port to our processing facility with efficiency. We aim to complete all processing steps rapidly to maintain the condition of the fish.

Processing Facility Protocols

At our Pran Buri facility, the fish were processed into sashimi fillets. This involves careful filleting to separate the flesh from the bone and skin. Each fillet was then vacuum-packed to create an airtight seal, which is crucial for preservation.

The processing itself is conducted in an environment maintained at -30~-60℃. This cold temperature is maintained throughout the filleting and packing stages. This measure helps to preserve the firmness and structure of the fish flesh.

Rapid Freezing Process

Following vacuum packing, the fillets undergo rapid freezing. This process takes place in a blast freezer that operates between -30℃ and -60℃. The objective is to bring the core temperature of the fish down as quickly as possible.

Rapid freezing is a key part of our preservation method. It helps to form smaller ice crystals within the fish tissues compared to slower freezing methods. This distinction is important for the texture and quality of the fish when it is eventually thawed.

Storage and Logistics

Once frozen, the fish are stored at a consistent temperature of -30~-60℃. This low temperature is maintained to ensure the fish remain in optimal condition until they are shipped to our customers. Our storage facilities are equipped with temperature monitoring systems to ensure compliance.

We manage logistics to ensure that the frozen fish are transported under refrigerated conditions. The entire chain, from catch to delivery, is designed to maintain the integrity of the fish.

Takuya's Perspective

Securing fish like the 16kg Longrakered trevally, the 18.5kg Longfin trevally, and the 6kg Indian threadfish from Pran Buri is a daily objective. The condition of the fish upon landing is paramount, and our subsequent processes are built around preserving that initial quality.

The detailed records we keep, from the weight at purchase to the temperature logs during freezing, are part of this commitment. We believe in transparency through data. The decision on how to enjoy these fish is entirely up to the individual.

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