Super Frozen Tuna - Defrosting Procedure

Defrosting Procedure

Super Frozen Tuna ( -60°C)

For defrosting the superfrozen tuna you need to follow the next procedure:

 

SMALL SAKU or STEAKS

 

1)     Wash surface of the tuna with running tap water to wash of meat dusts on the surface.

2)   Make warm salted water (+/- 25°C) (3-4% salinity, just like ocean water).

3)     Put the tuna (about 200 grs or +/- 4cm thickness) in the warm salted water bath for 3-5 minutes. Make sure that pieces do not touch each other. If they come in contact it will discolour the tuna. To test if it is already ok, gently bend the tuna. If it bends, it is ready to take it out of the water.

4)     Wipe off the extra water from the surface, with a paper towel, as much as possible. (If the surface is not dry enough it might get refrozen and it will become watery.)

5)     Place the tuna on paper towel in a refrigerator for +/- 60 minutes to get a nice colour (If you use an aluminium tray, you might even get a better result.)

6)     After completing all of this, you can treat and keep it just like fresh tuna.

 

CHUNK or BIG BLOCK

 

1)     Wash surface of the tuna with running tap water to wash of meat dusts on the surface.

2)     Make warm salted water bath (+/- 30°C) (3-4% salinity).

3)     Put tuna in the warm salted water for about +/- 15 minutes.

4)     Wipe off the surface excess water as much as possible. (If the surface is not dry enough it might get refrozen and it will become watery.)

5)     Place the tuna on paper towel in a refrigerator for +/- 90 minutes to get a nice colour.

6)     To get a good colour you can cut the tuna in the desired size if it is half defrosted.

7)     After completely defrosted, you can treat and keep it just like fresh tuna.

 

 

Photo demonstration defrosting procedure     

     

 

IBROMAR GOES SUPERFROZEN!