Key Takeaways
- Secured Flat bream (0.8kg), Painted sweetlips (7.5kg), Talang queenfish (23kg), and Indian threadfish (9kg) off Pran Buri.
- The Talang queenfish weighed 23kg, and the Indian threadfish weighed 9kg.
- Fish were processed and blast-frozen within 10 minutes of port purchase.
- Storage temperature is maintained at -30℃.
Pran Buri Landing Report
Today’s catch came from the waters off Pran Buri, about 20 minutes by car from Hua Hin. We brought in several types of fish: Flat bream weighing 0.8kg, Painted sweetlips at 7.5kg, a substantial Talang queenfish at 23kg, and Indian threadfish weighing 9kg. (•̀_•́)✨
Each fish was handled with care right from the moment it was landed. The goal is always to maintain the condition of the fish from the sea to our facility.
Fish Details and Weights
The catch included a variety of species. The Flat bream was 0.8kg. The Painted sweetlips weighed in at 7.5kg. A notable catch was the Talang queenfish, which reached 23kg. The Indian threadfish also made a good showing at 9kg.
These are the weights recorded at the time of purchase. We document these numbers to track the catch accurately.
From Port to Processing: Speed is Key
The process begins immediately after landing. Fishermen ice-stun the fish on the boat. Once purchased at the port, we move directly to our processing facility. This transfer happens within 10 minutes.
At the facility, the fish are processed into sashimi fillets. This is followed by vacuum-packing and immediate blast-freezing. This rapid sequence is crucial for preserving the fish's condition.
Blast Freezing and Storage
Our blast freezer operates between -30℃ and -60℃. This rapid temperature drop quickly freezes the fish, minimizing damage to the cellular structure.
After blast freezing, the fish are stored at a consistent temperature of -30℃. This temperature is maintained to ensure the fish remain in optimal condition until they are shipped. (≖ ͜ʖ≖)✨
Our Handling Process
The process from landing to freezing is strictly managed. We aim to complete all steps efficiently and accurately.
First, the fish are caught and iced at sea. Upon arrival at the port in Pran Buri, we purchase them. Within 10 minutes, they are at our processing facility.
Here, they are meticulously cut into sashimi fillets. Each fillet is then vacuum-sealed. The final step is blast freezing. This entire chain of events is designed to preserve the fish's quality.
KO's Perspective
As the person in charge of processing and procurement, I learned a lot from the chairman about fish cutting techniques and hygiene. My focus is on faithfully reproducing those skills and ensuring everything is handled correctly. (•̀_•́)✨
Seeing the fish come in, knowing where it came from, and then processing it myself – it’s a process I take seriously. My goal is to pass on these techniques to the younger members of the team.
We document everything, from the moment of purchase to the freezing process. This data helps us maintain consistency and quality. It’s about understanding the fish and treating it with respect at every stage. (✧∀✧)