✍️ KO
Key Takeaways
Procured 35kg of yellowfin seabream off Plumtree.
Arrived at the processing plant within 10 minutes of purchase at the port after landing.
Processed into sashimi fillets, vacuum-sealed, and flash-frozen at -30℃ to -60℃.
We prioritize prompt action and record-keeping to maintain freshness.
35kg of Yellowfin Seabream in Plumtree
Today, we procured 35kg of yellowfin seabream at the port of Plumtree. This fish is a wild-caught specimen from the Gulf of Thailand. I faithfully replicated the fish handling techniques taught by our chairman, checking the condition of each fish. (•̀_•́)✨
Purchase at Port and Prompt Transportation
The yellowfin seabream that was landed was iced on board the vessel. After purchasing it at the port, we transported it quickly to the processing plant. The chairman taught me that minimizing the time from purchase at the port to transport to the processing plant is the key to maintaining freshness. I am faithfully adhering to that teaching.
Processing at the Plant
Upon arrival at the processing plant, the fish were immediately processed into fillets for sashimi. We thoroughly implement the cutting techniques and hygiene management directly taught by the chairman. We proceed with the series of operations while constantly checking the condition of the fish. This is the on-site work that we value. (≖ ͜ʖ≖)✨
The Process Until It Reaches the Store
After being landed, fishermen ice the fish on board. Arriving at the processing plant within 10 minutes of purchase at the port, it is processed into sashimi fillets, vacuum-sealed, and then flash-frozen.
Flash Freezing and Temperature Control
The yellowfin seabream, processed into fillets and vacuum-sealed, were immediately placed in a flash freezer. The freezing temperature is controlled within the range of -30℃ to -60℃. This flash freezing allows us to lock in freshness without damaging the fish's cells. As instructed by the chairman, we constantly check the thermometer and keep records. (✧∀✧)✨
The Importance of Record-Keeping
We keep as many records as possible to prove the quality of our fish. When and where it was caught, what processing it underwent, and at what temperature it was frozen. This information forms the basis for customers to choose fish with confidence. The chairman taught me that records do not lie. ( ͡° ͜ʖ ͡°)✨
My Perspective
It is my duty to pass on the techniques and knowledge inherited from the chairman to the junior members. This 35kg of yellowfin seabream is also one such example of meticulous work. The decision to eat it is left to the customers. We focus on simply recording the facts and delivering the fish in the best possible condition.