Key Takeaways
- We received 2.5kg of Yellowtail Fusilier from Pran Buri.
- A 23.5kg Painted Sweetlips was also part of this catch.
- We also processed a 16.5kg Pink Ear Emperor.
- The Painted Sweetlips was noted as suitable for cooking.
- All fish were handled promptly after landing.
Pran Buri Catch Details
Today’s intake from Pran Buri included several notable fish. We secured 2.5kg of Yellowtail Fusilier. Alongside this, a substantial 23.5kg Painted Sweetlips joined our inventory. We also processed a 16.5kg Pink Ear Emperor. The Painted Sweetlips, in particular, showed characteristics suitable for cooking applications. (≖ ͜ʖ≖)✨
Handling and Processing Protocol
Our process begins the moment the fish are landed. After catch, the fisherman ice-stuns on the boat. Within 10 minutes of purchase at the port, we arrive at the processing facility. Here, the fish are promptly cut into sashimi fillets. This is followed by vacuum-packing and immediate blast-freezing. We aim to preserve the condition of the fish from the moment of purchase.
Yellowtail Fusilier: 2.5kg
The Yellowtail Fusilier weighed in at 2.5kg. This species is known for its distinct body shape and coloration. We photographed the fish upon arrival at our facility. The process ensures that the fish is prepared for its next stage with minimal delay. (•̀_•́)✨
Painted Sweetlips: 23.5kg
The Painted Sweetlips from this catch weighed 23.5kg. This is a significant size for this species. We observed its condition carefully upon receipt. The comment noted that some of these fish were suitable for cooking. Our team handled the entire batch with consistent procedures. (✧∀✧)✨
Pink Ear Emperor: 16.5kg
A 16.5kg Pink Ear Emperor was also part of our Pran Buri intake. This fish presented with its characteristic features. We documented its arrival and condition. The processing continued with our standard methods for fillet preparation and freezing.
Freezing and Storage
All fish are blast-frozen at temperatures between -30℃ and -60℃. This rapid freezing process is critical for maintaining quality. Following freezing, the fish are stored at -30℃. This temperature is maintained consistently to ensure the integrity of the product until it reaches its destination. This level of cold chain management is standard for all our catches.
A Note on Our Process
My role involves overseeing the procurement and processing. I learned the cutting and sanitation techniques directly from our president. It’s important that these skills are applied consistently. We focus on factual records and efficient handling. The goal is to present the fish as they are, caught from the waters off Pran Buri. ( ͡° ͜ʖ ͡°)✨
For inquiries about current stock availability, you can confirm via LINE.
