Key Takeaways
- I acquired 20.8kg of Painted sweetlips, 17kg of Russell's snapper, 13kg of Pink Ear Emperor, and 7.8kg of Brownstripe snapper off Pran Buri.
- The total weight for this catch was 58.6kg.
- The fish were moved from landing to the processing facility within 10 minutes of purchase at the port.
- All fish were processed into sashimi fillets, vacuum-packed, and blast-frozen.
- Freezing reached temperatures between -30℃ and -60℃, with storage at -30℃.
Pran Buri Catch Details
On May 28, 2026, I acquired a significant catch from the waters off Pran Buri. This area, located about 20 minutes by car from Hua Hin, provided a variety of fish. The specific fish included 20.8kg of Painted sweetlips, 17kg of Russell's snapper, 13kg of Pink Ear Emperor, and 7.8kg of Brownstripe snapper. The combined weight of these fish totaled 58.6kg.
I photographed the fish upon arrival at the port. I noted the condition and characteristics of each species. The Painted sweetlips showed a good thickness in its flesh. The Russell's snapper had noticeable fat along the belly. The Pink Ear Emperor felt firm to the touch, and the Brownstripe snapper had fine, dense muscle fibers.
I select fish based on these observable facts. Each fish has its own unique profile, and understanding these details is part of the process.
Port Acquisition and Transport
After the fish were landed at Pran Buri, I inspected them at the port and proceeded with the purchase. The transfer from the port to my processing facility is conducted with speed. This rapid movement is critical for maintaining the quality of the fish.
I photographed the fish upon arrival at the processing facility. This documentation is part of my record-keeping. The goal is to minimize any delay between acquisition and the start of processing.
The Process: From Sea to Freezer
After landing, fishermen ice-stun the fish on the boat. Within 10 minutes of purchase at the port, the fish arrive at the processing facility. Here, they are processed into sashimi fillets, vacuum-packed, and then blast-frozen.
This sequence is designed to preserve the fish's condition. The blast freezing occurs in an environment between -30℃ and -60℃. This rapid temperature reduction helps to minimize cellular damage. The vacuum packing protects the fish from oxidation and freezer burn, maintaining its quality for storage.
Detailed Records of Each Species
The Painted sweetlips weighed 20.8kg. I observed its flesh to be firm with fine, dense fibers. The Russell's snapper, at 17kg, displayed a clear layer of fat on its underside. The Pink Ear Emperor, weighing 13kg, had a notably firm texture. The Brownstripe snapper, the smallest of this catch at 7.8kg, had a pale color and fine muscle structure.
These observations are recorded when I photograph the fish at the processing facility. This data informs how each fish is handled and prepared for freezing.
Freezing and Storage Protocol
Following filleting and packing, the fish are moved directly into the blast freezer. This equipment operates between -30℃ and -60℃. The time from catch to the start of freezing is kept to an absolute minimum. This rapid process is key to preserving the fish's inherent characteristics.
Once frozen, the fish are stored at -30℃. This consistent low temperature ensures they remain in optimal condition until they are ready for their next stage. The entire chain of custody is managed to maintain this standard.
My Perspective from Pran Buri
These fish come from the waters off Pran Buri, a place I have come to know well. My direct involvement at the port and the processing facility ensures that the handling and freezing are carried out according to specific standards. I focus on the factual aspects of the process: the weights, the times, and the temperatures.
The records I maintain are the foundation of how I operate. They reflect the reality of the process, from the moment the fish are landed to when they are frozen. I provide this information so that you can make an informed decision. If you need to check current availability, information is available via our LINE channel.
