Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jun 9, 2012 12:21 PM

freezing yellowfin tuna

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

  1. Click to Upload a photo (10 MB limit)
  1. 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.

    2 Replies
    1. re: JoanN

      I am resurrecting this thread to inquire as to how long you would be comfortable freezing tuna before the quality starts to deteriorate?

      1. re: JoanN

        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.

      2. 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....:)

        12 Replies
        1. re: mystique

          Baltimore. It's sashimi grade which I know has been previously frozen however I bought it thawed and had to refreeze. Now, I'm just wondering if I should move around our weekend meal plan to use it before the quality deteriorates and makes for a not so good seared tuna dinner.

          1. re: fldhkybnva

            You are at the 6 month mark.I would eat it ASAP.Even if your re-freezing was in a -17*f chest freezer you are pretty much at or over the limit of a perfectly wrapped re-freeze.

            1. re: lcool

              It's only been in the freezer for 4 days (this is a different tuna steak than mt initial post :). Would it be ok 2 more weeks? We'll definetly use it early after the holidays so will be in the freezer less than a month

              1. re: fldhkybnva

                A not small calendar detail.

                If you did a good job wrapping,you bet.

                I buy my tuna still frozen and thaw in the frig on towel overnight,rather than get caught like you did.

                1. re: lcool

                  I wrapped in saran wrap, freezer paper and then aluminum foil. So 1 month is likely OK even if served seared and pretty much raw?

                    1. re: lcool

                      Great, we will look forward to a tuna dinner sometime in the early New Year. Thanks so much for your help. Would you suggest I stick them in a freezer bag or probably ok? Unfortunately, I don't have a vacuum sealer

                      1. re: fldhkybnva

                        You're OK and I wouldn't bother with a bag after a triple wrap.

                        1. re: lcool

                          Great, I'll report back in a few weeks but it sounds like it'll be as tasty as usual

                          1. re: fldhkybnva

                            Interesting that Tuna sold in the USA has to be frozen when here in Vancouver BC we buy fresh Yellowfin-and Big Eye- Tuna from Hawaii flown in fresh daily.

                            1. re: Sam Salmon

                              In the US tuna is exempt from the restriction to be frozen. Yellowfin tuna is not susceptible to parasites (but is susceptible to histamines).

                              1. re: calumin

                                I'm more worried about texture than parasites :) I think all of the tuna that I have bought which is labeled sashimi-grade has been previously frozen.