Key Takeaways
- A 10kg Spanish mackerel was landed off Pran Buri.
- The fish was processed within 10 minutes of purchase at the port.
- It was blast-frozen to -30℃.
- We record all key stages from landing to freezing.
Spanish Mackerel from Pran Buri
Today, we sourced a Spanish mackerel weighing 10kg from Pran Buri. This catch came from the waters off Pran Buri, about 20 minutes by car from Hua Hin. The fish was landed and moved quickly. (≖ ͜ʖ≖)✨
Processing the Catch
Our process begins immediately after purchase at the port. Within 10 minutes, the fish arrives at our processing facility. This speed is crucial. We aim to maintain the fish's condition from the moment it’s landed. This Spanish mackerel followed that exact procedure.
From Port to Processing
The fish was purchased at the port. From there, it was transported directly to our facility. This rapid transfer minimizes any time spent at ambient temperatures. We confirm every step. (•̀_•́)✨
Our Handling Procedure
After catch, the fisherman ice-stuns the fish on the boat. Upon purchase at the port, we move it within 10 minutes to our processing facility. Here, it is processed into sashimi fillets. After vacuum-packing, it undergoes rapid freezing. This entire sequence is logged.
Temperature Control
The fish is blast-frozen to a temperature between -30℃ and -60℃. Following this, it is stored at a consistent -30℃. This strict temperature management preserves the fish's state after processing. We monitor these temperatures closely. (✧∀✧)✨
Documentation and Traceability
We document key stages of the process. This includes the time of purchase and the time of packing. For this 10kg Spanish mackerel, these records are available. This data allows for traceability from the sea to the final product. It is a system built on facts. ( ͡° ͜ʖ ͡°)✨
KO's Perspective
The techniques I learned for cutting fish and maintaining hygiene have been passed down directly from the chairman. My role involves ensuring these skills are faithfully reproduced. It’s about precision and care at every stage. We handle each fish with the same dedication, from the moment it’s landed to when it's frozen. This Spanish mackerel represents that commitment.