✍️ KO

Key Takeaways

We procured 3 kg of Redbanded Grouper, 3 fish in total, weighing 9 kg, caught off the coast of Brambly.

The fish arrived at the processing plant within 15 minutes of purchase at the port.

After filleting, the fish were flash-frozen at -30°C.

We will explain the process from procurement to processing, along with photos recorded by the processing plant's cameras.

Procurement off the Coast of Brambly

Today, we procured Redbanded Grouper off the coast of Brambly. The size is approximately 3 kg per fish. We visually inspected the fish upon their arrival at the port. (•̀_•́)✨

Record for Maintaining Freshness

The Redbanded Grouper that were landed had undergone the "ikijime" (brain spiking) process on board the boat. This is a crucial step in preserving freshness. We purchased the fish at the port around 13:00. From there, we transported them to the processing plant.

We arrived at the processing plant at 13:15, 15 minutes after procurement. The chairman taught me that processing within this short timeframe is essential for maintaining the quality of the fish. (≖ ͜ʖ≖)✨

Hygiene Management and Cutting Techniques

At the processing plant, we strictly adhere to the hygiene management standards taught by the chairman. First, the fish bodies are thoroughly washed. Next, they are filleted. We proceed with precise cuts while checking the texture, color, and fat content of the flesh. We also consider the grain of the flesh and its firmness, and we carefully instruct our juniors.

Once cut, the fillets are immediately vacuum-packed. This prevents freezer burn and oxidation. This series of operations requires speed and accuracy.

Flash Freezing Process

The vacuum-packed Redbanded Grouper fillets are placed in a flash freezer at -30°C. By freezing thoroughly at this temperature, we can lock in the quality without damaging the fish's cells. The chairman has instructed us to always maintain strict temperature control of the freezer.

The flash-frozen fish are then stored at -30°C. This thorough temperature control guarantees the quality when it reaches our customers. (✧∀✧)✨

The Process Until It Reaches the Store

After landing, fishermen ice the fish on board. Purchased at the port, they arrive at the processing plant within 15 minutes, are processed into sashimi fillets, vacuum-packed, and then flash-frozen.

From the Field's Perspective

The techniques and knowledge passed down from the chairman are a treasure to me. In particular, the skills of filleting fish, the hygiene management to deliver them in the best possible condition, and the freezing techniques. I feel it is my mission to pass these on to our juniors. We processed this Redbanded Grouper, procured at the port of Brambly, using these techniques. While we leave the judgment of taste to our customers, it is certain that we have done our utmost. ( ͡° ͜ʖ ͡°)✨

Records of procurement and processing can also be confirmed on LINE. If you are interested, please feel free to contact us.

Confirm on LINE here

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