re: Frozen Tuna Steaks From Sam's

Nope. Cook it that night, give to parents, or people I'm fishing with. This isn't to say I've never had frozen fish.

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Thank god I caught the tuna and didn't buy it from a store. I've had both; freshly caught is far superior, and you can tell the difference. I'm not a food snob either, trust me.

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Well no fricking shite. Fresh caught fish is better than frozen? I never would have guessed. I wonder if a fresh steak is better than a frozen steak also? Hmmm....

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I was just saying fish is noticeably different when frozen. More so than a lot of things.

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Of course it is. I think most people know that though. I'm sure if everyone here could go catch fresh tuna instead of buying it frozen they would, but sometimes that isn't an option.

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But I can guarantee with 100% accuracy

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That's bold.

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agreed...I think most all seafood that you buy in a store or market has been frozen, regardless of what they tell you...

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Not necessarily. You can still buy a lot of fresh "never frozen" seafood in certain markets. Whole foods probably has the biggest selection of fresh fish out there unfortunately. Restaurant Depot in New Orleans also has a big selection. Restaurants have a lot bigger selection to choose from than the general public.

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how the hell else would you be eating fish or shellfish caught hundreds or thousands of miles off shore and it not be spoiled?...

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Fish and shellfish can last longer than you think if cared for properly. Iced down good and stored at the correct temperatures. Regular ice box temperatures are not sufficient to store seafood to prevent spoilage in most cases.

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But I can guarantee with 100% accuracy that if I cooked fresh tuna and thawed previously frozen tuna no one could tell the difference

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if dealing with the same grade of tuna, from the same origin, I completely agree.....raw a complete different story

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Some boats have ice machines that turn saltwater into ice which is actually colder than freezing temps. They cut the heads off, gut it and stuff it with ice before going in the hole. So although its not frozen solid it's hovering right around 28-32 degrees if done properly

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Yea, our tuna boats in the gulf used to do this. They do it as quickly as possible after catching it to bring the internal temperature down. They used to call it the chill tank or slush tank. They would chill them to get the temperature down and then take them out of the tank and put them in the ice hole and carefully ice the fish. The inside cavity of the tuna & swordfish would also be iced properly to ensure better quality.

The better the fish are taken care of (bled,gutted,chilled,etc.) usually means better grades (color of meat for tuna and color of meat plus bloodline color for swordfish) and more money per pound for their fish.