Key Takeaways
- Secured a 9kg Great Barracuda and a 1.7kg Flat Bream from Pran Buri. 💪
- The fish were processed and blast-frozen within 95 minutes of landing. 💪🏻
- Storage temperatures are maintained at -30℃. 💪🏼
- We actively participate in the entire handling process. 💪🏽
Pran Buri Waters Yield Results 💪
Today, we brought in a solid catch from the waters off Pran Buri. It's always a satisfying moment when the nets come up. We secured a substantial 9kg Great Barracuda and a 1.7kg Flat Bream. My role in processing and sourcing means I'm hands-on with every fish. I like to be right there, making sure things are done properly. 💪🏻
Rapid Handling from Port to Freezer
The journey from the sea to our freezer is critical. For this catch, the Great Barracuda and Flat Bream were landed and quickly moved. We purchased them at the port and were back at our processing facility within 95 minutes. This speed is essential. It's part of the muscle 💪 that goes into our operation.
The Processing Workflow
Once at the facility, the fish are immediately processed. We handle the cutting into sashimi fillets. This is followed by vacuum packing. The final, crucial step is blast freezing. This entire sequence, from landing to the freezer, is completed efficiently. We are always pushing to improve this process.
The process flow:
- Fish are iced on the boat by the fishermen.
- We purchase the fish at the port.
- Within 95 minutes of landing, fish arrive at our processing facility.
- Fish are processed into sashimi fillets.
- Fillets are vacuum-packed.
- Products are blast-frozen.
Blast Freezing at -30℃ 💪🏼
After processing and packing, the fish enter our blast freezer. We operate our freezers at a consistent temperature of -30℃. This rapid freezing locks in the fish's condition. Maintaining this low temperature is a key part of our work. It’s demanding, but the results speak for themselves. 💪🏼
My Role in the Process 💪🏽
As the person in charge of processing and sourcing, I’m involved from start to finish. I'm at the port to inspect the catch and at the facility to oversee processing and freezing. This hands-on approach allows me to monitor everything closely. It’s demanding work, but I’m growing my skills every day, learning from先輩KO. It’s all part of being a GYOTAK BOYS member. 💪🏽
Confirming the Catch
The 9kg Great Barracuda and the 1.7kg Flat Bream represent a good day's work. We document each step, from landing weight to processing. This data is important for us. It shows the effort and the system we have in place. We believe in letting the facts speak for themselves. 💪🏾
Looking Ahead
We continue to focus on efficient handling and maintaining our cold chain. The goal is always to deliver the fish in the condition they were when caught. My commitment is to keep pushing my limits and supporting the team. It’s about the continuous effort and the muscle 💪 we put into it every single day.
