Key Takeaways
- Secured a 22kg Longtail tuna off the coast of Pran Buri.
- The fish was ice-stunned on the boat by the fisherman.
- Arrived at our processing facility within 10 minutes of purchase at the port.
- Processed into sashimi fillets, vacuum-packed, and blast-frozen.
- The entire process, from landing to freezing, was managed for speed and quality.
Catch Details: Pran Buri Waters
Today, a significant catch came in off Pran Buri: a 22kg Longtail tuna. (≖ ͜ʖ≖)✨ This fish was in excellent condition, with a solid build that suggested good quality meat. The fisherman confirmed that standard ice-stunning procedures were followed on the boat immediately after the catch. Pran Buri, located about 20 minutes by car from Hua Hin, continues to be a productive area for our sourcing.
From Port to Facility: Speed is Key
Upon arrival at the port, I personally inspected the Longtail tuna. We purchased it and immediately transported it to our processing facility. This entire transfer, from the moment of purchase at the port to our arrival at the facility, took less than 10 minutes. This speed is crucial. The chairman always emphasized that the time elapsed after landing directly impacts freshness. (•̀_•́)✨
The Handling Process: Chairman's Method
The process we follow is precise: After the catch, the fisherman ice-stuns the fish on the boat. Within 10 minutes of purchase at the port, we arrive at the processing facility, cut it into sashimi fillets, vacuum-pack, and blast-freeze. I faithfully replicate the cutting techniques and hygiene management methods taught to me directly by the chairman. His teachings are practical and directly applicable to our daily operations. I aim to pass this knowledge accurately to our junior staff.
Processing and Blast Freezing
At the facility, the Longtail tuna was expertly prepared using the techniques passed down from the chairman. We assessed the meat quality, color, and fat distribution before cutting. Hygiene is paramount; gloves, knives, and cutting boards are kept meticulously clean. After processing and vacuum-sealing, the fish was blast-frozen. The target temperature for this rapid freezing is between -30℃ and -60℃. This ensures minimal cell damage, preserving the texture and quality for when it's thawed. (✧∀✧)✨
Longtail Tuna: Meat Characteristics
This particular Longtail tuna showed a good distribution of fat, particularly on the belly side. The meat itself was firm, with fine, dense fibers. The chairman described Longtail tuna as having a rich umami, distinct from other tunas, despite its often redder appearance. Proper handling and freezing are essential to bring out these characteristics. ( ͡° ͜ʖ ͡°)✨
My Perspective
Drawing on the chairman's expertise and my own experience, I approach each fish with care. Ultimately, the consumer decides the quality. Our role is to do everything possible during the sourcing and processing stages to ensure the fish is in the best possible condition. That is our commitment. We will continue to strive to deliver high-quality fish, adhering strictly to the chairman's principles. You can check current availability in our online shop.