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Started By
Message
Tuna discoloration - is this normal?
Posted on 4/6/17 at 1:45 pm
Posted on 4/6/17 at 1:45 pm
Brother-in-law gave me a chunk of fresh yellowfin a couple weeks ago. It was caught on a Saturday and refrigerated for two days when I received it. I cut it into steaks, ate some nice fresh pink tuna steaks that night, and bagged the rest and put it in the freezer (that was around 2 weeks ago). Took a bag out two days ago, yesterday it was still half frozen, then today I pulled it out to cook. Now it's brown all around the edges. I know the stuff in the stores is "artificially" made more red to make it look more appealing, so is this normal?
5
Posted on 4/6/17 at 1:56 pm to TigrrrDad
Yellowfin discolors pretty quickly once you cut it. Grocery store stuff uses artificial coloring as you stated.
This post was edited on 4/6/17 at 1:57 pm
Posted on 4/6/17 at 2:03 pm to TigrrrDad
Nice core. A lot grease and fat. Good colah... I'll give you $15 a pound.
Posted on 4/6/17 at 2:12 pm to Mouth
Posted on 4/6/17 at 2:30 pm to TigrrrDad
this is what you get with frozen tuna and no preservatives.
This is why I eat as much as i can when I have it and give the rest away. I have a loin in my freezer and I can't bring myself to defrost it because I know it's gonna suck.
This is why I eat as much as i can when I have it and give the rest away. I have a loin in my freezer and I can't bring myself to defrost it because I know it's gonna suck.
Posted on 4/6/17 at 2:32 pm to TigrrrDad
Was it vaccum sealed or just frozen in water?
Posted on 4/6/17 at 2:46 pm to geauxfish24
Just plain frozen in a ziplock, but only for 2 weeks. I normally freeze in water, but I figured I'd be running though it in a few weeks time. If it's safe and just don't look pretty, I'm good with that. I just don't want to die of fishaids.
Posted on 4/6/17 at 3:06 pm to TigrrrDad
Meat normally oxidizes when exposed to air which makes it brown. The store meat is packaged with gas mixtures to prevent the oxidation and keep the red color.
Posted on 4/6/17 at 4:02 pm to TigrrrDad
quote:
Just plain frozen in a ziplock, but only for 2 weeks. I normally freeze in water, but I figured I'd be running though it in a few weeks time. If it's safe and just don't look pretty, I'm good with that. I just don't want to die of fishaids.
Freezing in water won't help with the coloration and will degrade the tuna. Best way to keep the color is to cut your steaks and then immediately into the freezer in a freezer ziplock bag. Wait 4-5 hours and then take them out and vacuum seal them in quality bags (4 or 5 mil).
The steaks you have should be fine. If they don't smell bad, you don't have a problem.
This post was edited on 4/6/17 at 4:04 pm
Posted on 4/6/17 at 5:33 pm to geauxfish24
quote:
Was it vaccum sealed or just frozen in water?
You don't freeze tuna in water...
OP that's just normal discoloration.
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