✍️ KO

Key Takeaways

We sourced 3.37kg Lobotidae from an acquaintance who is a fisherman.

After landing, it was quickly transported to the processing plant and prepared into sashimi fillets.

After vacuum packing, it was frozen in a blast freezer at -30°C to -60°C.

Hygiene management is thorough, and it is cut using techniques directly taught by the chairman.

Sourcing

Today, we sourced 3.37kg Lobotidae. This was purchased from a fisherman we always rely on. We directly inspected the condition of the fish. (•̀_•́)✨

Selection of Lobotidae

This Lobotidae was selected based on its flesh texture, color, and scale condition. We carefully check each one according to the standards taught by the chairman. The judgment at this stage leads to the final quality.

Flow Until Arrival at the Store

After landing, the fisherman chills the fish on the boat with ice. After purchase, it arrives at the processing plant quickly. There, it is processed into sashimi fillets, vacuum packed, and then blast frozen. We always strive to perform this series of steps in the shortest possible time. (≖ ͜ʖ≖)✨

Processing and Hygiene Management

At the processing plant, we thoroughly implement the cutting techniques and hygiene management directly taught by the chairman. It is important to keep not only the cutting boards and knives but also the entire working environment clean. To maximize the flavor of the fish, we are conscious of delicate hand movements to avoid putting unnecessary stress on the flesh during cutting.

Blast Freezing

The processed Lobotidae is immediately frozen in a blast freezer at -30°C to -60°C. This minimizes cell damage and allows for preservation while maintaining freshness. This temperature control is one of the points we emphasize most. (✧∀✧)✨

Perspective as KO

The techniques and knowledge inherited from the chairman are my assets. I feel it is my duty to accurately pass on these techniques to the younger generation. I will continue to sincerely engage with the fish that arrive from the port. ( ͡° ͜ʖ ͡°)✨

For those interested,

please inquire via LINE.