✍️ NINE（加工・仕入担当）

Key Takeaways

We processed 2.3kg of African pompano and 4.3kg of Longfin trevally from Pran Buri waters. 💪

The fish were moved from the port to our processing facility promptly after purchase.

Quick processing and blast-freezing at -30℃ to -60℃ locks in their condition. 💪🏻

Morning Catch from Pran Buri Waters

Today’s work involved securing some solid catches from the waters off Pran Buri. It’s always a good day when the boats come back with good fish. 💪 This time, we focused on two types: the African pompano, weighing in at 2.3kg, and the Longfin trevally, robust 4.3kg specimens. These are substantial fish, and handling them requires the right approach. 💪🏼 The energy at the port as the boats return is always something else.

Handling the African Pompano (2.3kg)

The African pompano, or Itohiki-Aji as it's known in Japan, is a strong fighter. This particular one tipped the scales at 2.3kg. We observed its firm flesh and clean appearance right at the port. My job is to make sure these fish are handled correctly from the moment they are purchased. It's all about the process. 💪🏽 The muscle power needed to bring these fish in is immense!

Focusing on the Longfin Trevally (4.3kg)

Next up was the Longfin trevally, the Yoroi-Aji. These ones were good size at 4.3kg. The bodies were well-formed, indicating a strong life in the ocean. We checked their condition immediately upon purchase. Getting these fish processed quickly is key. It requires a strong back and steady hands. 💪🏾 The weight was significant, demanding careful handling.

The Journey from Port to Processing

Our process starts the moment we finalize the purchase at the port. 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 rapid sequence minimizes any loss of quality. We photograph the fish right at the port to document their condition upon acquisition.

Immediate Processing and Blast-Freezing

At the processing facility, the focus is on efficiency and precision. The fish are immediately prepared. This involves cutting them into sashimi fillets. Each fillet is then carefully vacuum-packed. The final, critical step is blast-freezing. We use freezers that operate between -30℃ and -60℃. This rapid temperature drop locks in the fish's natural state. We recorded the time of purchase and the time of packing. This ensures we have a clear log of the entire process.

My Role in the Process

As the person responsible for processing and sourcing, I'm on the ground every day. I’m here at the port, I’m in the processing facility, and I’m managing the freezers. It’s physical work, but seeing the fish handled correctly makes it worthwhile. My skills are growing rapidly thanks to the support from senior members like KO. It’s a team effort, and I'm proud to be part of the GYOTAK BOYS. 💪🏿

We aim to deliver the fish in the best possible condition, based on these recorded facts. The decision on how to enjoy them is yours.

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