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 ...

Report Post

Posted by NOFOX

New Orleans

Member since Jan 2014

9957 posts

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

0 ...

Report Post

Posted by Mouth

Member since Jan 2008

20992 posts

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.

1 ...

Report Post

Posted by Motorboat

At the camp

Member since Oct 2007

22708 posts

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.

0 ...

Report Post

Posted by geauxfish24

Member since Feb 2008

2143 posts

Posted on 4/6/17 at 2:32 pm to TigrrrDad

Was it vaccum sealed or just frozen in water?

2 ...

Report Post

Posted by pointdog33

Member since Jan 2012

2765 posts

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.

0 ...

Report Post

Food and Drink - Replies to Post

Return To Board

Page 1

Return To Board