You will have many varieties and grades of canned tuna from which to choose. Smoked tuna chunks can be wrapped and frozen up to two months, but be aware that there may be some loss of texture when thawed. Be sure it is always kept tightly wrapped. Whole chunks of smoked tuna will last up to ten days in the refrigerator. Reheating is not recommended unless you chop and add gently at the end of a cream sauce until just warmed through. Leftover cooked tuna is excellent as a salad topper. Microwave thawing is not recommended.Ĭooked fish will keep three to four days in the refrigerator. If it is in a sealed zip-top bag, it can be thawed more quickly by placing the sealed package in a sink or pot of cold water. Thaw frozen tuna slowly in the refrigerator. Squeeze out all the air and seal the bag. Seal in plastic wrap and then in a zip-top bag.īetter yet, freeze it in an ice block by putting into a zip-top bag and covering with water. Dip the fish into the solution to firm it up. To freeze fresh tuna, prepare a solution of 1 tablespoon ascorbic acid crystals to 1 quart of water or 1/4 cup salt dissolved in 1 quart of water. However, if you're buying fresh tuna in a grocery store, you can almost bet it has been previously frozen, in which case it is best to use it immediately.
TUNACAN STYLE DIVERS FREE
If you know the tuna is fresh and not previously frozen, feel free to wrap and freeze it. If your refrigerator is not that cold, place the wrapped fish on a bed of ice or in a plastic bag filled with ice. If you need to store it, pat it dry, wrap securely in plastic wrap or foil and store in the coldest part of your refrigerator (optimum temperature of 31 F). It is best to use fresh tuna the day of purchase. Keep the tuna refrigerated until you are ready to use it. Get that raw tuna home from the market and into your refrigerator as soon as possible. Just be sure to store it in the coldest part of your freezer until you are ready to thaw it. This way, you know it will be the freshest possible because you control when to thaw it. If you have the option, skip the thawed frozen filets and buy the tuna filet frozen. The fishmonger generally keeps the tuna in a large filet, which looks very much like a beef loin, and will slice off what you need.įresh tuna season runs from late spring to early fall, but frozen steaks are available year-round. There should be no rainbow sheen on the fish, and it should smell ocean-fresh. When selecting fresh tuna, avoid any with dry or brown spots (other than the natural darker brown area).
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