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Started By
Message
re: Fresh Tuna in fridge
Posted on 8/26/14 at 7:16 am to CHEDBALLZ
Posted on 8/26/14 at 7:16 am to CHEDBALLZ
quote:
Sure will. If you seal it and put it in a bowl of ice it will be even better.
This. Fillets/loins/steaks will last much longer in ice. Just be sure to seal or put the fillets in bags to keep the ice from ruining the meat.
1
Posted on 8/26/14 at 8:02 am to JasonL79
You could put saltwater in a bowl, put lkots of ice in the bowl, blot the tuna with a paper towel then seal it in a ziplock and submerge in the sub 32 degree water in the fridge for probably 10 days, but you are better off just eating it within 7. the drier you keep it in the bag, the longer it will keep without discoloring.
Posted on 8/26/14 at 8:08 am to Motorboat
quote:
know you think I'm messing with you because it's you, but this is entirely too long for tuna. I deal with a lot of tuna. On ice, it will not last more than a week, even in the bottom of the fridge.
It really depends on how it is stored. If it was whole tuna (H&G - headless and gutted so ice could go in head/gut cavity) kept in a vat of ice, it can easily last 2.5+ weeks. The color and freshness will suffer but it will still be good to eat.
Now fillets/loins, do not last as long as whole gutted and iced fish. I find the color changes on fillets (bloodline/flesh) much quicker once filleted/loined. I'm sure bacteria breaks the meat down quicker once filleted also.
Posted on 8/26/14 at 8:10 am to JasonL79
quote:
Now fillets/loins, do not last as long as whole gutted and iced fish. I find the color changes on fillets (bloodline/flesh) much quicker once filleted/loined. I'm sure bacteria breaks the meat down quicker once filleted also.
that's been my experience. A loin will not safely last 2 weeks in a fridge.
Posted on 8/26/14 at 8:33 am to Gaston
quote:Nope. A little sea salt to start it out for about an hour. Then it gets dressed (my way anyway) with garlic chili paste, soy, sesame oil, scallions, Ogo (pickled red seaweed) and some masago. Heaven on earth.
Is there an acid constituent in poke that effects the tuna?
I made some last night that I should have taken a picture of.
Posted on 8/26/14 at 9:27 am to DonChowder
quote:
soy
Is acidic.
Posted on 8/26/14 at 10:28 am to Motorboat
Mildly. It's function in poke is nothing like the function of lime juice in ceviche.
Posted on 8/26/14 at 11:25 am to Motorboat
We vacuumed sealed the portions we did not eat in the first three days and froze it. Would I have been better off just icing it in the fridge for the next weekend? Does freezing in vacuumed sealed bags have a negative?
Posted on 8/26/14 at 11:36 am to AlxTgr
quote:
Does freezing in vacuumed sealed bags have a negative?
I would say yes, but would like to see what Jason has to say.
Posted on 8/26/14 at 11:51 am to Motorboat
quote:
that's been my experience. A loin will not safely last 2 weeks in a fridge.
Maybe you should get a better fridge because it has lasted in mine and about ten minutes ago I seared two thick steaks off it and we had lunch. I believe I can tell when something is bad.
Posted on 8/26/14 at 12:02 pm to Martini
Try oil poaching it. Everyone seems stuck on seared or grilled...but oil poaching makes it velvety and delicious.
Posted on 8/26/14 at 1:17 pm to DonChowder
Oh damn. I get it fresh from time to time and this is next. Make small batches, or will it sit up in the fridge?
Posted on 8/26/14 at 1:26 pm to Gaston
I'll eat it three days after I've made it but that's about as far as I go. I take a yearly 7-day long range trip and catch enough to last all year. I get it processed into 1.5lb packs so I only really make small batches.
Posted on 8/26/14 at 2:55 pm to DonChowder
My tummy hurts.
Posted on 8/26/14 at 2:58 pm to Janky
quote:
I was given some tuna that was caught this weekend. How long can I keep it in the fridge without freezing
Probably already too long. You should just give it to me and I'll feed it to the neighborhood stray cats. I promise.
Posted on 8/26/14 at 9:13 pm to Tigerpaw123
quote:
Fresh Tuna in fridge quote: Does freezing in vacuumed sealed bags have a negative? I would say yes, but would like to see what Jason has to say.
What would you say the negative is? Not disagreeing. Just wondering your opinion.
Commercially, all tuna is vacuum packed. All over the world it is done the same. They do have a frozen nitrogen process that is better but it is very expensive. Requires a restaurant to have a special freezer that gets way colder than a regular freezer.
This post was edited on 8/26/14 at 9:14 pm
Posted on 8/26/14 at 10:28 pm to JasonL79
If it is in the fridge, I would say keep it wrapped in paper towels and vacuum sealed or wrapped in at least 3 layers of saran wrap. Keep it on ice and change daily. Change the paper every day or every other day. I have had good success with just keeping the tuna on ice in an ice chest for a week, wrapped up of course.
Posted on 8/27/14 at 6:26 am to akimoto
Thanks everyone. I just decided to eat it again last night. Which leads me to another question regarding mercury levels in tuna. Is this an issue and how much can you eat safely? Thanks,
Posted on 8/27/14 at 7:09 am to Janky
quote:
Is this an issue and how much can you eat safely?
I hope not. But pregnant women should probably be careful.
Posted on 8/28/14 at 9:35 pm to JasonL79
quote:
What would you say the negative is? Not disagreeing. Just wondering your opinion
I am probably pulling this out of my arse, but I thought I read somewhere that by freezing a protein it disrupts the cell wall and therefore changes the texture? Is frozen and thawed tuna good, hell yes, I eat it all the time, but is it as god as fresh? Also I would think that the commercial flash freezers are able to preserve things much better than my frigidaire .
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