✍️ KO (Processing & Procurement Manager)

Key Takeaways

Procured 6kg of Japanese grunt from off the coast of Plumtree.

Procured 28kg of Striped jack from off the coast of Plumtree.

Purchased after landing and promptly transported to the processing plant.

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

Storage temperature is maintained at -30 to -60°C.

Catches from off the Coast of Plumtree

Here is today's fishing report from off the coast of Plumtree. This time, we were able to procure 6kg of Japanese grunt and 28kg of Striped jack. We visually inspect the fish upon landing at the port and transport them to the processing plant the same day. We faithfully reproduce the cutting techniques and hygiene management taught by the Chairman, processing each fish with care. (≖ ͜ʖ≖)✨

On-site Inspection and Procurement

Visually inspecting the fish upon arrival at the port is the foundation of my work. 6kg of Japanese grunt, 28kg of Striped jack. Both were freshly caught that day. The handling of fish, stunning techniques, and hygiene management that I learned directly from the Chairman are all indispensable processes for maximizing the inherent quality of the fish. (•̀_•́)✨

The Process Until It Reaches the Store

After landing, fishermen chill the fish on ice on the boat. After purchasing at the port, they are promptly transported to the processing plant. There, they are processed into sashimi fillets, vacuum-sealed, and then flash-frozen. This entire process is thoroughly implemented to preserve the fish's original quality. We faithfully follow the Chairman's teachings and strive for consistent quality control.

Processing and Flash-Freezing Techniques

The cutting and hygiene management skills I received direct instruction on from the Chairman are the core of my work. When filleting fish, I accurately assess the texture and grain of the flesh to create fillets without waste. Then, vacuum sealing prevents exposure to air, and they are rapidly frozen in a blast freezer at -30 to -60°C. This temperature control is extremely important for preserving freshness without damaging the fish's cells. (✧∀✧)✨

Temperature Management for Quality Maintenance

The temperature of the freezer is constantly maintained at -30 to -60°C. During flash freezing, it is managed within the range of -30°C to -60°C to maximize the fish's freshness. This is one of the most important lessons I learned from the Chairman. This temperature control is essential for maintaining quality. ( ͡° ͜ʖ ͡°)✨

Future Outlook

Moving forward, I will continue to pursue the quality of natural fish caught in Plumtree by utilizing the techniques and knowledge inherited from the Chairman. I feel it is my role to pass on these techniques thoroughly to my juniors. We invite readers to experience the quality of the fish we provide for yourselves.