Saku Tuna Block, FZ-finsathome
Saku Tuna Block, FZ-finsathome
Saku Tuna Block, FZ-finsathome
Saku Tuna Block, FZ-finsathome
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Saku Tuna Block, FZ

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$15.25
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$15.25
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Comes packed 1 per package frozen, approx. 8oz in total

Product is from sustainably harvested Yellowfin Tuna and is uniform in shape ensuring no waste

This is a very versatile product. Seared, served refreshed as sushi or diced for Poke this is a very popular item in our store and does not disappoint

Try Tuna Tataki! A simple Japanese dish that combines delicate, gently-seared tuna with a citrus-soy sauce given a gentle ginger kick - delicious treat for seafood lovers and easy to make at home!

To Prepare

Important: you must remove fish from the vacuum package before thawing. Do not refreeze fish once it has been thawed

 

Remove tuna from vacuum package (or make a slit in the package to let in the flow of oxygen)

Place tuna in a perforate drip pan with a lid (fish should never sit in water)

Place in refrigerator at a temperature below 41 F until thawed completely

 

Seared: heat oil in a non-stick frying pan. When the oil is hot, sear the tuna 30 seconds on each side of the block. When all sides are seared, remove from the heat and let it cool. Slice the tuna into 1/4" pieces and serve

Pro tip: create your own Tataki sauce by mixing green onion/scallion, ginger, citrus juice, sesame oil, soy sauce, and sesame seeds. Garnish with fresh lemon and hot or mild chili

Fin's Facts

Properly thawing frozen tuna is important to preserve the quality and color of the fish, as well as to keep the fish safe to eat

Why do I need to remove the tuna from the vacuum package before thawing?

Certain bacteria can grow in the reduced oxygen environment of a sealed vacuum package. Although the incidence of such bacteria on tuna is extremely rare, we suggest removing from the vacuum package to eliminate the risk. If desired, you may also make a slit in the package to let in the flow of oxygen. 

How long can I keep fish after it is thawed?

Fish thawed in a refrigerator should be used within 48 hours. Always cook defrosted fish that hasn't been thawed in a refrigerator as soon as possible

When thawing under cold water, why does the water have to be running?

The reason the water should be running is that water has an extremely high capacity for carrying heat, and the forced convection from running water ensures that it transfer heat from the tuna as rapidly as possible. It is important to monitor the temperature of the fish as to not allow it to reach a temperature over 41 F, where bacteria can multiply 

How should fish be stored once it is thawed?

Once the fish is thawed, it should be stored in the refrigerator, surrounded by a small quantity of ice to keep it as cold as possible. A perforated pan with a drip tray is ideal - fish should never sit in water