Key Takeaways
- Sourced an 18kg Cobia from Pran Buri waters.
- The fish was ice-stunned on the boat by the fisherman.
- Arrived at our facility within 10 minutes of purchase at the port.
- Processed into sashimi fillets and blast-frozen at -30°C.
Cobia Secured in Pran Buri
Today, we brought in an 18kg Cobia from the waters off Pran Buri. This catch was part of our ongoing efforts to source fish directly from the local fishing grounds. Pran Buri is located about 20 minutes by car from Hua Hin, a region known for its active fishing community.
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From Boat to Port
The fisherman performed the initial ice-stunning on the boat immediately after the catch. This is a standard procedure to maintain the fish's condition. Upon arrival at the port, we purchased the 18kg Cobia. The proximity of our processing facility to the port is crucial here.
Rapid Processing Protocol
We arrived at our processing facility within 10 minutes of purchasing the Cobia at the port. This speed is essential for preserving the integrity of the fish. Our team, trained directly by the chairman, follows strict hygiene and cutting techniques. Every step is managed to ensure the fish is handled correctly.
The processing involves cutting the Cobia into sashimi fillets. This is done meticulously, paying attention to the muscle structure and quality. We then prepare the fillets for the next critical stage: freezing.
Blast Freezing at -30°C
Following filleting, the Cobia is vacuum-packed. This protects the fish from oxidation and freezer burn. Immediately after packing, the fillets are moved into our blast freezer. We maintain a temperature range of -30°C to -60°C for this process. This rapid freezing locks in the fish's condition.
Storage temperature for all our fish is kept between -30°C and -60°C. This ensures that when the fish reaches you, it is in the best possible state, reflecting the quality maintained from the moment of catch.
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Our Handling Process
The journey from catch to frozen state is consistent. After catch, the fisherman ice-stuns on the boat. Within 10 minutes of purchase at the port, we arrive at the processing facility, cut into sashimi fillets, vacuum-pack, and blast-freeze.
This documented process is key to our traceability. We record times from landing to processing and freezing. Our goal is to provide clear data, allowing customers to make informed decisions about the fish they receive.
KO's Perspective
Ensuring each fish is handled with precision is my responsibility. The techniques I learned are applied daily. Seeing an 18kg Cobia processed efficiently and stored correctly is a confirmation of our methods. Our focus remains on accurate data and consistent quality.
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