Save the Tuna!

Save the Tuna!




Hey all! Wondering if anyone had some good tips for keeping fish tasting fresh. Particularly Tuna. (we seem to always have an abundance of Tuna at the end of the year) We vacuum seal everything we keep, but last season's tuna always gets fishy for us unless we trim all the exposed edges off. I've thought about filling the bags with water before sealing to prevent exposure, but haven't tried. Anyone have any suggestions other than eat faster? ;) Beer


OBX Connection Sponsored Links




RE: Save the Tuna!




This has worked for me.
Clean the fish. Do not rinse the fish in fresh water. Vacuum pack. Do all of this the same day you catch the fish, or ASAP, then freeze.

I bet others have their method.


RE: Save the Tuna!




Anyone have any suggestions other than eat faster? ;) Beer


You don't have to eat faster, you just need to eat more. Wink smiley Sorry, don't have any advise for you, but I'd like to have your problem... Big grin

John


RE: Save the Tuna!




Take your tuna directly to Austin's Seafood in Nags Head and have them vacuum bag and flash freeze it. They use the thick vinyl bags which will keep it longer in the freezer.


RE: Save the Tuna!




First you have to vacuum seal it immediately. Every piece of Blood Line has to be trimmed off. You're going to loose some meat doing this. Most Tuna that is personally sealed will loose quality after several months. My personal opinion is that Tuna kept longer than 3 to 4 months should be made into Tuna Salad, Tuna Cakes or Fried, yes fried. I have no experience with Austins, but I don't think they "Flash Freeze" in the same manner as big Commercial Operations. Now what you might not know is that any soft flesh fish in the Mackerel Family (Tuna is in it), Bluefish, Amberjack do not freeze as well as firm fleshed fish such as Tilefish, Sea Bass, Trigger Fish and Grouper. The latter can be kept a year. Eat more Fish.


RE: Save the Tuna!




Take your tuna directly to Austin's Seafood in Nags Head and have them vacuum bag and flash freeze it. They use the thick vinyl bags which will keep it longer in the freezer.



I vacuum seal fresh fish as well but I think flash freezing is the key. You get a banana Banana

I buy flash frozen sashimi grade tuna locally and it is as close to fresh caught as you can get.



RE: Save the Tuna!




I was down at Oregon Inlet Fishing Center today and came across this flyer at the fish cleaning station. NO past experience or affiliation with this guy, just passing along the flyer.




RE: Save the Tuna!




A service that is well needed. I'm not trying to be Doctor Doom and Gloom, but several factors come up that will affect how viable this service is. Cost will become a big factor and then location enters in. Then I have a question on whether this service is after normal Marina cleaning. The fish cleaners at the three major marinas (OBX in Wanhcese, Oregon Inlet and Pirates Cove) generally only clean tuna down to Loins. They do not Steak or really trim Blood Lines. That would mean that this service would have to/or should put the Tuna in it's final state ready for cooking. That's fine tuned work which would bring a price. Second, Location, it says Roanoke Island but pick up is available. Is that Pick up at the boat? Most charters will not want to add extra travel to there already long day. The services can not possibly be done while you wait. That would mean you have return to pick up your catch or the final product be delivered. Think about those coming down from Corolla to fish, I don't think that's going to work. Lastly there are two other issues. The Tuna must be well iced. If you don't have it cleaned by the Marina fish cleaners how are you going to keep a dozen 30 pound Tuna in good cold condition to transport or wait for pickup. Flash Freezing requires special expensive equipment which raises ???????? Sounds good, but!


RE: Save the Tuna!




We have always taken our tuna cought out of Hatteras to Risky Business immediately upon getting them cleaned at the dock.

Steve ( I understand that he recently retired) and his crew would trim and flash freeze them in the right size for us.

We have eaten it a year after catching them and it was still great.

We also transport our catch in a yeti cooler with dry ice and this has made the 7 hour trip home a non issue.