Key Takeaways
- We acquired 47kg of wild-caught fish from Pran Buri, including Painted Sweetlips (24kg), Longfin Trevally (19kg), Indian Threadfish (3.5kg), and Black Pomfret (1.5kg). 💪🏻
- The fish were purchased at the port and reached our processing facility within 10 minutes for immediate handling. 💪
- All fish were processed into sashimi fillets, vacuum-packed, and blast-frozen, reaching temperatures between -30℃ and -60℃. 💪🏾
- We documented the fish upon arrival at the port and during processing at our facility. 💪🏿
Pran Buri Haul Details 💪
Today's operation out of Pran Buri yielded a significant catch. We secured a total of 47kg of wild-caught fish. This included a substantial 24kg Painted Sweetlips, a strong 19kg Longfin Trevally, a 3.5kg Indian Threadfish, and a 1.5kg Black Pomfret. These weights represent the individual fish as recorded. 💪🏻
Pran Buri, located about 20 minutes by car from Hua Hin, is a consistent source for our operations. The waters here continue to provide diverse catches.
On-Site Documentation 💪🏻
Upon arrival at the port, we documented the Painted Sweetlips. We photographed its condition at the landing site. The 19kg Longfin Trevally was also present. We recorded the details of each fish as it came in. 💪
The Indian Threadfish, weighing 3.5kg, and the 1.5kg Black Pomfret were also part of this specific acquisition. We made sure to document their arrival. These records are part of our standard procedure.
The Processing Flow 💪🏿
The process begins immediately after 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 handling is critical. It minimizes time between the fish leaving the water and being preserved at low temperatures. Our facility is equipped for this swift turnaround.
Freezing and Storage Conditions 💪🏾
Once processed and vacuum-packed, the fish undergo blast freezing. This process takes place in a freezer maintained between -30℃ and -60℃. This rapid temperature reduction is key to preserving the fish's structure. 💪🏻
Following blast freezing, the fish are stored at a consistent temperature of -30℃. This storage temperature is maintained to ensure the fish remain in their preserved state until they are ready for dispatch. 💪
My Role in the Process 💪
As the person in charge of processing and procurement, my focus is on the physical handling. I am on the ground at the port and in the processing facility. I actively participate in the work, from receiving the fish to overseeing the freezing process. 💪🏻
It's demanding work, but seeing the fish handled correctly from the moment of purchase is important. I am learning a lot from our senior colleagues, building my skills in this area. This hands-on approach is what GYOTAK is built on. 💪
Our operations in Pran Buri are about direct involvement. We are there, we see the fish, we handle them. This is how we ensure the integrity of the catch. We are committed to this process. 💪🏾
For inquiries about current stock or specific fish, you can check via LINE.
