✍️ KO
Key Takeaways
Procured 12.8kg of Tsukihigai scallops off the coast of Pranburi.
Purchased at the port after landing and promptly transported to the processing plant.
Processed into sashimi fillets, vacuum-sealed, and flash-frozen at -30 to -60℃.
Storage temperature is also maintained at -30℃ to -60℃.
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Procurement in Pranburi (≖ ͜ʖ≖)✨
Today, I procured Tsukihigai scallops in Pranburi. The weight was 12.8kg. Pranburi is a town about a 20-minute drive from Hua Hin. These Tsukihigai scallops were caught off the coast of Pranburi. As my chairman taught me, it is my job to identify items in good condition.
The Flow Until It Reaches the Store
After landing, fishermen chill the fish with ice on the boat. After purchasing at the port, we transport them to the processing plant within 10 minutes. From there, they are processed into sashimi fillets, vacuum-sealed, and then flash-frozen at -30 to -60℃. This entire process is extremely important for preserving the fish's quality to the maximum extent.
Processing and Hygiene Management (•̀_•́)✨
The fish cutting skills and hygiene management techniques directly taught to me by the chairman are the foundation of my work. In the processing plant, we always maintain a clean environment and thoroughly disinfect our hands and the tools we use that come into contact with the fish. I patiently teach my juniors to faithfully replicate these basics. I intend to provide thorough guidance until they become fully capable.
The Importance of Flash Freezing (✧∀✧)
After processing, the fish are immediately placed in a flash freezer at -30 to -60℃. This minimizes damage to the fish's cells and allows them to be preserved without losing freshness. The freezer temperature is always maintained at -30℃ to -60℃. This strict temperature control is the key to the quality delivered to our customers.
Records for Quality Maintenance
We record all processes from the landing of the fish to freezing. When, where, and how they were caught. And through what procedures they were processed and frozen. These records are kept in the system so they can be checked at any time later. This ensures traceability and enhances reliability. ( ͡° ͜ʖ ͡°)✨
KO's Perspective
Utilizing the techniques and knowledge inherited from the chairman, I face each fish with sincerity. I also train my juniors diligently and carefully. My commitment to quality is to faithfully adhere to what I learned from the chairman and replicate it. That is the principle of my work. I processed this 12.8kg of Tsukihigai scallops with all my heart to deliver them in the best possible condition. I feel it is my role to pass on these techniques and spirit to the next generation.