✍️ KO
Key Takeaways
A 44kg Black pomfret was landed off Pran Buri.
The fish was purchased at the port and moved to our processing facility within 10 minutes.
Processing involved cutting into sashimi fillets, vacuum-packing, and blast-freezing.
The fish with storage maintained at -30℃ to -60℃.
Catch Details: Black Pomfret from Pran Buri
Today, we secured a significant catch: a 44kg Black pomfret. It was landed off the coast of Pran Buri, the town about 20 minutes by car from Hua Hin. (≖ ͜ʖ≖)✨ This is a substantial fish, and its condition upon arrival at the port is always the first thing I check.
The waters here provide a good environment for various species. We focus on fish caught in these specific areas. The 44kg Black pomfret represents a good haul for the fishermen and for us.
Port to Processing: Speed is Key
The moment a fish is landed is critical. For this 44kg Black pomfret, the process began immediately after purchase at the port. We have a strict rule: move from the port to our processing facility within 10 minutes. This rapid transfer minimizes exposure and maintains the fish's integrity.
The fishermen themselves practice ice-stunning on the boat right after catch. This initial step is important. Once purchased, we take over, ensuring no time is lost. (•̀_•́)✨
Processing and Blast Freezing
At our Pran Buri facility, the 44kg Black pomfret was processed according to our standards. This involves cutting the fish into sashimi fillets. We then vacuum-pack each fillet. This protects the fish from oxidation and freezer burn.
Following packing, the fillets undergo blast freezing. This process rapidly lowers the temperature down to -30℃. The goal is to freeze the fish quickly, preserving its cellular structure. (✧∀✧)✨
Freezing and Storage Temperatures
Our blast freezing capability reaches temperatures between -30℃ and -60℃. This ensures the fish is frozen solid in the shortest possible time. After blast freezing, the fish is stored at a consistent temperature, maintained between -30℃ and -60℃.
This low storage temperature is vital for long-term quality. It's a core part of our system, ensuring the fish remains in excellent condition until it reaches the customer. ( ͡° ͜ʖ ͡°)✨
KO's Perspective
Handling fish like this 44kg Black pomfret is a responsibility. My training under the chairman emphasized precision in cutting and strict hygiene. Every step, from the port to the freezer, is about adhering to those principles.
We aim to present the fish as it is, caught in Pran Buri. The data – the weight, the speed of processing, the freezing temperatures – these are the facts that speak for themselves. We record these details meticulously. The rest is up to you to appreciate.
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