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.