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Started By
Message
Freezing tuna tips.
Posted on 6/10/23 at 6:43 am
Posted on 6/10/23 at 6:43 am
We had a pretty nice trip out of Venice yesterday. I now have a lot of yellowfin tuna on my hands. It is in big chunks with the skin on one side. I was told to leave the skin on... should I just vacuum seal the big chunks, or go ahead and cut to portion and freeze it that way? I was also told it doesn't keep long frozen. Is that correct? Any other tips appreciated. 
This post was edited on 6/10/23 at 8:18 am
10
Posted on 6/10/23 at 6:50 am to LSUballs
I’ve always frozen vacuum packed chunks of the loin and cut them into steaks when thawed. I also cooked a couple of those BF chunks whole, let thaw just enough to hold my dry seasoning then smoked at 225 for about an hour. Terrific.
I freeze snapper with the skin and scales on, but never tuna. I was brought up being told it could make the taste strong, but have no direct evidence on that.
I freeze snapper with the skin and scales on, but never tuna. I was brought up being told it could make the taste strong, but have no direct evidence on that.
Posted on 6/10/23 at 6:53 am to LSUballs
quote:
was also told it doesn't keep long frozen
It won't be quite like the day you caught it, but I've kept it for a year in the freezer with no issue, even ate it raw. I cut mine in steaks and vacuum seal 2 or 3 steaks in a bag. I don't leave skin on, but I don't think it would be a problem. Whatever you do, please do not put water on the meat at any point, and you absolutely must vacuum seal it.
Posted on 6/10/23 at 7:01 am to LSUballs
The fat BIL must be out of town.
Posted on 6/10/23 at 7:13 am to Tangineck
I do mine the same way. Filet the skin off, trim off any blood lines/spots, cut into steaks. I vacuum seal steaks and freeze. Never had an issue. Never gone over 6 months but that’s just because we eat it.
I’ll also vacuum seal some and keep under ice on fridge and get about a week out of it that way.
I’ll also vacuum seal some and keep under ice on fridge and get about a week out of it that way.
Posted on 6/10/23 at 7:22 am to Icansee4miles
quote:
I also cooked a couple of those BF chunks whole, let thaw just enough to hold my dry seasoning then smoked at 225 for about an hour. Terrific.
Sheeeit. I might do that today.
Thanks for the tips fellas. I think I'll take the skin off, cut most of it into steaks and vacuum seal that way.
Posted on 6/10/23 at 7:24 am to 4LSU2
quote:
The fat BIL must be out of town.
He didn't make the trip. Elsewise all the tuna would be been eaten raw on the boat.
Posted on 6/10/23 at 7:30 am to LSUballs
Vacuum pack and freeze as soon as you can, like today. Leaving skin on is unnecessary but cut out all traces of bloodline. The sooner you freeze the better it will keep, but nothing will make it take like fresh. I usually end up freezing just what I will eat in the next month or so and giving the rest to family and friends.
Posted on 6/10/23 at 7:44 am to TheDrunkenTigah
Posted on 6/10/23 at 7:58 am to LSUballs
Here’s a little tip…pre-freeze the chunks/steaks then vacuum seal. I find they vacuum tighter and hold their shape better.
Posted on 6/10/23 at 8:11 am to LSUballs
Cut it into steaks then vacuum seal about two steaks per bag, only because that’s how much we’d eat in our house and I want to avoid thawing and then refreezing. It stays good enough to eat raw for about 2-3 months and good enough to eat seared about 6 months after that it’s no good.
Posted on 6/10/23 at 9:06 am to LSUballs
I will cut into steaks, wrap in plastic wrap, and then vacuum seal, seems to keep great like that.
Posted on 6/10/23 at 10:23 am to LSUballs
Eat as much as you can, and give me what you can’t eat.
It won’t preserve well no matter what you do but leave the skin on if you must. Give away what you can’t eat and earn points for hunting/fishing trips or sports tickets.
It won’t preserve well no matter what you do but leave the skin on if you must. Give away what you can’t eat and earn points for hunting/fishing trips or sports tickets.
Posted on 6/10/23 at 10:30 am to LSUballs
Don’t rinse them off. Pat fry with paper towel. Wrap in fresh paper towel and vacuum seal. Good for 3 months to 6 months. 3 months the texture changes.
Posted on 6/10/23 at 10:51 am to tProvidence
On the dont rinse idea, are you saying don't rinse them off at all? These things were cut out on a bloody cleaning station table last night and chunked in big ziplocks. A quick rinse before prepping for the fridge/freezer is a bad idea?
Posted on 6/10/23 at 11:59 am to LSUballs
Anything that’s on it has already been touching it all night, fresh water will turn it grey and mushy. Trim if you see something questionable, but generally that’s what searing is for.
Posted on 6/10/23 at 1:18 pm to LSUballs
Yes bad idea to rinse. Ruins the fish and the taste. Pat dry only
Posted on 6/10/23 at 3:19 pm to tProvidence
Is that specific to tuna?
Posted on 6/10/23 at 5:38 pm to LSUballs
Don’t give it away
Posted on 6/10/23 at 8:31 pm to LSUballs
The Japanese skin it and then bath it in rice wine vinegar. Let the excess drip and wrap in Saran. Then put in a vacuum seal or zip with no air. Been freezing all my fresh fish, including tuna , that way for the last 7 years and it’s a game changer.
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