Key Takeaways
- A 20.9kg Longtail tuna was sourced off Pran Buri.
- The fish was ice-stunned on the boat immediately after catch.
- It arrived at our processing facility within 10 minutes of port purchase.
- The fish was processed into sashimi fillets and blast-frozen.
- Storage temperature is maintained at -30℃.
Longtail Tuna Sourced from Pran Buri Waters
Today, we acquired a 20.9kg Longtail tuna from the waters off Pran Buri. This fish was brought in by local fishermen. (≖ ͜ʖ≖)✨
Pran Buri is located about 20 minutes by car from Hua Hin. The waters here are known for their marine life.
This Longtail tuna was handled with care from the moment it was caught. The fishermen performed ice-stunning on the boat right after the catch. This is a critical first step in preserving quality.
From Port to Processing: A Swift Transition
After landing at the port, we purchased the Longtail tuna. Our processing facility is located very close to the port. We ensure arrival within 10 minutes of purchase.
This rapid transfer minimizes any delay between landing and processing. Speed is essential.
We photographed the fish upon arrival at the port, documenting its condition before transport to our facility. This record is part of our process.
Processing and Blast-Freezing Protocol
At the processing facility, the Longtail tuna was prepared. It was cut into sashimi fillets. This preparation is done meticulously.
Following filleting, the fish is vacuum-packed. This protects the integrity of the flesh.
The final step is blast-freezing. We use a freezer that reaches temperatures between -30℃ and -60℃. This rapid freezing locks in the condition of the fish.
Maintaining Quality with Cold Chain Management
Our storage facilities maintain a consistent temperature of -30℃. This cold chain is maintained throughout the entire process, from freezing to delivery.
This strict temperature control is fundamental to our operation. It ensures the fish remains in the condition it was when frozen. (•̀_•́)✨
We focus on the data and the process. The condition of the fish speaks for itself.
KO's Perspective on Handling
As someone responsible for processing and procurement, I learned a lot from the chairman. His methods for cutting fish and maintaining hygiene are precise. I strive to replicate those techniques.
Every fish has a story, from the moment it’s caught to when it reaches the customer. Documenting each step is important. It’s about respecting the fish and the process.
Ensuring the fish is handled correctly at every stage is my responsibility. The goal is to maintain the quality as it was at the source. (✧∀✧)✨
If you are interested in the current availability of fish, you can check via LINE.