✍️ KO

Key Takeaways

We sourced a 38kg Red Snapper and a 42kg Grouper from off the coast of Plumby.

After landing, the fish, iced on board, were promptly purchased at the port.

Upon purchase, they were transported to the processing plant, filleted for sashimi, vacuum-sealed, and flash-frozen.

They are frozen and stored in a blast freezer at -30℃ to -60℃.

Sourcing from Plumby

Today, we sourced Red Snapper and Grouper caught off the coast of Plumby. The Red Snapper weighed 38kg, and the Grouper weighed 42kg. (≖ ͜ʖ≖)✨ Fish of this caliber, with their texture and heft, suggest immense potential. Every time I see freshly landed fish at the port, I am reminded of their vitality.

Record of Landing and Purchase

The landed fish are first iced on board the boat. This is a fundamental step in preserving their freshness. Upon arrival at the port, we immediately inspected the fish and completed the purchase procedures. We strive to make the transfer from port purchase to the processing plant as swift as possible. This entire process is crucial for maintaining the quality of the fish.

Processing at the Plant

Once at the processing plant, the fish are immediately processed. Utilizing the cutting skills taught by the Chairman, we carefully fillet them for sashimi, tailoring the process to the type and size of the fish. We exercise meticulous attention to hygiene, always working in a clean environment. The Chairman's teachings are the foundation of my work, and I diligently pass them on to my juniors. (•̀_•́)✨

Importance of Flash Freezing

The fish, after being filleted, are promptly vacuum-sealed. This prevents oxidation and dehydration during freezing. Then comes the most critical step: flash freezing. At GYOTAK, we use a blast freezer at -30℃ to -60℃ to instantly freeze the fish without damaging their cells. This allows us to preserve freshness and texture to a degree that they can be eaten as sashimi even after thawing. This temperature control is one of the aspects we pay the most attention to. (✧∀✧)✨

The Journey to the Store

After landing, the fishermen ice the fish on board. After purchase at the port, they are quickly brought to the processing plant, filleted for sashimi, vacuum-sealed, and then flash-frozen. By thoroughly implementing this entire process, we strive to deliver the fish to our customers in the best possible condition. We never compromise on quality control and always conduct on-site checks.

My Perspective

The Red Snapper and Grouper I sourced today, given their size and condition, feel like fish with a great deal of potential. I will continue to protect the quality of the fish by leveraging the techniques inherited from the Chairman and the experience I have gained firsthand in the field. I want to convey to my juniors the weight of this responsibility and the joy of working with fish. ( ͡° ͜ʖ ͡°)✨