Why is tuna frozen? How to defrost tuna

Tuna is tender and delicious, with high nutritional value, especially high protein content and low fat content, which makes it suitable for people who want to lose fat. Why should tuna be frozen? How to thaw it when eating? Let's study it.

Contents of this article

1. Why should tuna be frozen?

2. How to defrost tuna

3. The difference between tuna and salmon

Why is tuna frozen?

Because tuna meat contains a lot of fat, the fat will autoly dissolve and oxidize if stored at room temperature. Therefore, once caught, it must be slaughtered and frozen immediately.

Ultra-low temperature tuna is a short-term treatment of the caught tuna. During the transportation, storage, distribution and terminal storage, the tuna is kept in a deep frozen state at -55℃. After thawing, it is generally red or dark red (some have white stripes). Although the color varies greatly, the luster is natural. After thawing, you can smell the unique aroma of tuna. The meat is tender, refreshing, elastic and melts in your mouth. Ultra-low temperature tuna retains the original high protein, high unsaturated fatty acids and trace elements of tuna.

How to defrost tuna

1. Take out the whole frozen tuna block from the bag and place it in warm salt water for 5 minutes (about 1 minute for fillets).

2. Use a clean cloth to absorb the moisture on the surface of the fish pieces.

3. Wring out the cloth and wrap the fish pieces, put them in the refrigerator (0℃～4℃) or place them in the environment to thaw for 60 minutes until they are completely thawed (20 minutes for fish fillets).

Difference Between Tuna and Salmon

How many of you don't know that tuna is a marine fish, but salmon is a freshwater fish? Well, here you can see the difference between the two. Tuna is a marine fish, so different types have different prices, but they are generally more expensive than salmon.

1. Classification: Tuna is a marine fish, and salmon is a freshwater fish.

2. Taste. Tuna is tender and delicious, with high nutritional value, especially protein content up to 49%, and low fat content; salmon is also good, with bright color and delicate texture, and smooth taste. Salmon is rich in vitamins and minerals such as calcium, iron, magnesium, and phosphorus.

3. Popularity. Although tuna has high nutritional value, the taste of low- and medium-priced tuna is not as good as salmon, so good things are not necessarily popular.