Key Takeaways

Sourced 14kg Black Sea Bream off the coast of Plumtree.

Placed in a quick freezer at -30~-60℃ within 10 minutes of landing.

Fish quality is recorded and managed using GPS and temperature logs.

The process from purchase at the port to processing and freezing is briefly recorded.

Temperature management is thoroughly carried out to maintain quality.

Sourcing off the coast of Plumtree

This morning, we sourced Black Sea Bream off the coast of Plumtree. The individual we sourced this time weighed 14kg. The waters of Plumtree are known as rich fishing grounds. We directly inspect the fish caught in these waters and source them ourselves.

Record from Landing to Processing

Upon arrival at the port, the Black Sea Bream was immediately checked for its condition. We strive for prompt action from the time of landing until arrival at the processing facility. At the processing facility, it is prepared into sashimi-grade fillets and vacuum-packed. This series of operations is carried out in the shortest possible time to maintain the maximum freshness of the fish.

We have set a goal of arriving at the processing facility within 10 minutes of landing. By completing the processing within this timeframe, we can minimize the degradation of fish quality.

Quality Maintenance through Quick Freezing

Once processing is complete, the Black Sea Bream immediately enters the quick freezing process. We use a quick freezer at -30℃ or below to freeze the fish without damaging its cells. This allows us to preserve the fish's original texture and flavor even after thawing. The freezer temperature is set at -30~-60℃ and is always maintained at a constant temperature.

Quick freezing is a crucial process for maintaining the quality of fish over the long term. We aim to deliver our fish to customers, even those in distant locations, in a fresh state through this freezing technology.

The Process Until It Reaches the Store

After landing, fishermen ice the fish on board. After purchasing at the port, it arrives at the processing facility within 10 minutes, is processed into sashimi fillets, vacuum-packed, and then quick-frozen.

The Importance of Records in Quality Management

At GYOTAK, we utilize GPS and temperature logs to certify the quality of our fish. We record and manage information such as the landing location, the elapsed time until freezing, and the temperature of the freezer. These records are our proof of trust, allowing customers to select our fish with confidence.

We do not simply state "because it is fresh," but rather explain the condition of the fish based on concrete data. This allows customers to make informed decisions and select fish with satisfaction.

My Perspective

Fishing in Plumtree is the accumulation of daily efforts. The 14kg Black Sea Bream we sourced this time is a part of those efforts and demonstrates our commitment to quality control. We manage the condition of the fish consistently from landing at the port, through processing, and to quick freezing. Through this process, we hope to deliver fish that customers can trust.

Inquiries regarding sourcing are accepted via LINE.