Sushi tuna tip

I really live in the middle of nowhere in upstate New York now.

Fortunately my grocery store (well, 20 miles away), the Hannaford in Oneonta, New York, often has tuna fresh enough for me to make sushi. But if you look closely you'll notice the "previously frozen" on the label. Most tuna is processed and quick frozen on the ship now, and they just defrost it for you in the store.

Unless you live close to a place where you can catch tuna, freezing is not a bad thing because it ends up being fresher. And freezing can also kill some parasites, so there is that, too.

My tip is that you can ask at the seafood counter if they have some frozen tuna in the back. They usually do, to refill the display case. Take that, instead. You never know how long the fish has been sitting in the display case.

Here's my frozen tuna, vacuum sealed and ready for the next time I want tuna sushi or sashimi. It doesn't really need to be vacuum sealed - it can be tightly wrapped in plastic wrap then in foil or a ziplock bag, but vacuum sealing prevents freezer burn better and I vacuum seal everything, anyway.

When I defrost it (in cold water or in the refrigerator), I'll know it's fresh.

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