Key Takeaways
- Secured 4.5kg of Spanish mackerel from Pran Buri. 💪
- Landed a 22kg Cobia, also from Pran Buri. 💪🏻
- Fish moved from port to facility within 10 minutes of purchase.
- Blast-frozen at -30℃ to -60℃.
- All processing steps are logged. 💪🏼
Pran Buri Landing Site
Today, we procured 4.5kg of Spanish mackerel and a 22kg Cobia directly from the waters off Pran Buri. This area, about 20 minutes by car from Hua Hin, continues to provide strong catches. 💪🏽 It’s my job to handle the processing and sourcing, and I take that muscle seriously! 💪🏿
Spanish Mackerel Details
The Spanish mackerel weighed in at 4.5kg. We photographed the fish right at the port after landing. The condition was noted immediately. This mackerel is ready for processing.
Cobia Secured
The Cobia was a significant catch, weighing 22kg. I was there to confirm its condition at the port. This is a solid fish, and handling it requires strength and care. We documented its arrival.
From Port to Processing: Speed is Key
The journey from the port to our processing facility is critical. After catch, the fisherman ice-stuns on the boat. Within 10 minutes of purchase at the port, we arrive at the processing facility. This rapid transfer minimizes any potential degradation. We work fast to maintain the fish's integrity.
Processing and Blast-Freezing
At the facility, the fish are processed into sashimi fillets. This is done with precision. Following filleting, the fish are vacuum-packed. The final step is blast-freezing. We use temperatures between -30℃ and -60℃ for this process. This rapid freezing locks in the condition of the fish.
Storage and Traceability
Once blast-frozen, the fish are stored at temperatures between -30℃ and -60℃. Every step, from purchase time to freezing temperature, is logged. This data is available for review, ensuring full traceability. I personally oversee these logs to make sure everything is up to standard.
My Role: Processing and Sourcing
As the one responsible for processing and sourcing, I am hands-on with every fish. It’s physically demanding work, but I embrace it. Seeing these fish come in and knowing I’m part of the process that gets them to you in good condition is rewarding. 💪 I’m always learning from my seniors, like KO, and growing my skills.
The availability of these fish can be checked via LINE.
