✍️ NINE (Processing & Procurement)

Key Takeaways

Procured a 27kg Kobudai from off the coast of Plumtree. 💪

After landing, it was purchased at the port and promptly transported to the processing plant.

Processed into sashimi fillets, vacuum-sealed, and flash-frozen. 💪🏻

Storage temperature is maintained at -30 to -60℃.

As GYOTAK BOYS, we've firmly landed this muscular fish. 💪🏼

27kg Kobudai, landed off the coast of Plumtree 💪

Today's procurement is a Kobudai caught off the coast of Plumtree. It weighs 27kg. At this size, I can feel its considerable muscle mass. 💪 I headed to the port early in the morning to inspect the freshly landed fish. This fish will now be processed by my hands. 💪🏽

Prompt Transport from Port to Processing Plant 💪🏽

After being purchased at the port, the landed fish is immediately transported to the processing plant. This speed is key to maintaining freshness. The distance from Plumtree port to the processing plant isn't far. However, we make sure not to waste those few tens of minutes, aiming for a prompt response to keep the fish in the best possible condition. 💪🏾

Meticulous Processing into Sashimi Fillets 💪🏾

Upon arrival at the processing plant, the Kobudai enters my stage. First, to maximize freshness, I process it into sashimi fillets. I carefully fillet it while checking the texture, color, and fat content. This task is truly physical labor that uses muscle, and it's also a showcase of my skills as a GYOTAK BOY. By performing each step accurately, I bring out the fish's inherent potential.

Vacuum Sealing and Flash Freezing 💪🏿

After processing into fillets, they are placed in vacuum packs and moved to the flash freezing process. Vacuum sealing prevents contact with air, minimizing quality degradation. Then, it's frozen instantly in a flash freezer at -30°C to -60°C. This prevents damage to the fish's cells, allowing it to retain its freshness even after thawing. This freezing technology is one of GYOTAK's strengths.

Storage Management at -30℃ 💪

The flash-frozen fish are managed in storage at -30 to -60℃. Maintaining this temperature is my important job. I regularly check the thermometer to ensure it's within the set temperature range. This thorough temperature management is indispensable for maintaining quality. As the person in charge of muscle, I approach the management of this freezer with the same seriousness as my daily training.

NINE (Processing & Procurement) Perspective 💪🏻

I was able to process and freeze this 27kg Kobudai into the best possible condition. Under the guidance of my senior, KO, I feel myself improving my skills daily. I'm sure this fish will satisfy our customers. As GYOTAK BOYS, we will continue to handle fish with both strength and care. 💪🏻