✍️ KO

Key Takeaways

Procured an 11kg Greater Amberjack from off the coast of Plumtree.

After landing, it was promptly transported to the processing facility for treatment.

Frozen rapidly in an environment of -30°C to -60°C to maintain quality.

Accurate records are kept from processing to freezing.

Greater Amberjack from off the coast of Plumtree

Today's procurement is a Greater Amberjack caught off the coast of Plumtree. It weighed 11kg. I inspected the fish on-site and decided to purchase it. This fish has a firm texture, with moderate fat visible on the belly side. The color is vibrant, and the firm flesh had a good bounce to it. (≖ ͜ʖ≖)✨

Record from landing to processing

Once landed, the fish are quickly iced at the port. After we purchase them at the port, we immediately transport them to our processing facility. This prompt action is crucial for maintaining the freshness of the fish. We meticulously follow the cutting techniques and hygiene management taught by the chairman.

Processing at the facility

At the processing facility, we fillet the fish using techniques directly taught by the chairman. The Greater Amberjack is precisely cut according to its texture. We strive to maximize the fish's natural goodness without any waste. Hygiene management is also thoroughly practiced, and we always work in a clean environment. (•̀_•́)✨

Quality preservation through rapid freezing

After processing, the fish are immediately vacuum-packed. Then, they are frozen in a rapid freezer at -30°C to -60°C. This rapid freezing within this temperature range minimizes damage to the fish's cells, locking in freshness and umami. This temperature control is a valuable technique inherited from the chairman.

Flow from landing to delivery to the store

After landing, fishermen ice the fish on board. After purchase at the port, they are promptly transported to the processing facility, processed into sashimi fillets, vacuum-packed, and then rapidly frozen. This entire process is accurately recorded and managed.

Perspective from the field

Now it's my turn to pass on the techniques I learned from the chairman to my juniors. We face each fish with sincerity and continue to strive daily to deliver them to our customers in the best possible condition. This Greater Amberjack was also carefully processed and frozen by our hands. Our commitment to quality will not change. (✧∀✧)✨

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