freezing yellowfin tuna
- fldhkybnva Jun 9, 2012 12:21 PM
Well I had high hopes of seared tuna tonight, but unfortunately am on call at the hospital today and am swamped so likely will be ordering delivery. Can you freeze fresh ahi and if so what's the best way to defrost it? Would it still be ok to eat it raw? Thanks
Sure you can freeze it. Wrap it in plastic wrap, eliminating as much air as possible, then put it in a zip-lock, again eliminating as much air as possible. It would be best thawed slowly in the fridge, but I thaw wild sockeye on the countertop all the time with no degradation of texture or flavor. And yes, it will still be okay to eat raw.
All tuna has not been frozen! Much has been kept in a sub- 32 degree solution during transport from ocean to processing. Then immediately shipped (by air) to its destination. Three day old tuna is "fresh" by most standards. In fact, there have been taste tests in which pundits have supported the idea of aging tuna much like beef--just not quite the same time. . .say, 3 days instead of 30.
I'm wondering where you are and what grade you are talking about, as it would impact my answer. If you are talking about "ahi" grade tuna, suitable for sashimi, there is no such thing as fresh in the United States...all yellowfin tuna sold as sashimi grade (which is my experience with ahi) is required to be previously frozen due to parasites. While it is a myth that you cannot refreeze previously frozen protein (you certainly can with no safety issues, if the protein in question was kept safely prior to freezing), the quailty of said protein does degrade upon each refreezing due to that whole cell/water/freezing thing. Hope this helps....:)