Processing Frozen Tuna Like a Pro
9Learn the process of handling frozen tuna in this informative video. Whether you're a seafood lover or a seafood processor, this video will show you the right way to handle frozen tuna.
This isn’t wood—it’s frozen tuna. When stored at ultra-low temperatures, the skin and outer tissue become hard and brittle, affecting the texture of the meat. Removing this outer layer allows the inner meat to thaw evenly, avoiding uneven defrosting that could impact both quality and safety. Sashimi-grade tuna like this is flash-frozen right after it's caught, as its high oil content makes it spoil quickly and susceptible to histamine buildup, potentially causing scombroid poisoning if not kept cold enough. Freezing preserves its freshness during transport. Once the tuna is carefully thawed to about 0°C, it’s ready for slicing. Gradual thawing keeps the texture firm but easy to cut, ensuring each sashimi slice is as fresh and flavorful as possible.