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How long does tuna keep?

post #1 of 12
Thread Starter 
A friend of mine goes on a tuna trip Friday night and comes home Saturday with some tuna. Then decides to finally bring me some today. He says it's been on ice since then. I've smelt it and it doesn't smell bad. Question is. Is it still safe to eat?
post #2 of 12
Tuna needs to be iced as soon as it hits the deck of the boat to the point it is cooked to prevent development of histamine. If the fish has been on ice or properly refrigerated for the entire period, and it has no off odor (fish should not have fishy odor) than It should be ok.
post #3 of 12
I give it 72 hrs - 3 days - refrigerated then freeze or toss. If it does not smell like fish at all, Cook some (cook it through) take a small bite. You will probably smell if it is off when you start cooking it in the pan.

Some fishes you find in the store, even sushi grade stuff that you can buy at places has been smoked quickly, which retains the color and preserves it a tiny bit, then it is vac sealed and flash frozen, then distributed. If your friends hasn't been vac sealed (I am sure he does not partake in this smoking or flash freezing) BUT he packaged it nicely (patted it down, wrapped in cellophane, and sealed it nice and tight in ziplock) plus kept it cold, again, cook a few ounces and see whats up.

I prefer pan seared M-rare but if your doubting it's freshness, I would just cook it through it would still be tender.

Not worth it if you think it is bad however. Spent a week in the hospital once (that was clams however, and about three dozen Gin induced pieces at that...).

JC
post #4 of 12
Should be fine as long as it has been on ice. Rare tuna steaks baby
post #5 of 12
Quote:
Originally Posted by quan808 View Post
Should be fine as long as it has been on ice. Rare tuna steaks baby



Mmmmmmmm.
post #6 of 12
After the greenstick tuna boats catch them commercially I imagine by the time you buy it in the store it has been on ice for much longer than 3 days.
post #7 of 12
I've caught tuna and kept and ate steaks for 5 days in the frig. Delicious. As long as it's always been cold, you're fine after 3-4 days. Shouldn't smell at all.
post #8 of 12
Thread Starter 
Thanks for the replies.
post #9 of 12
Should be good...I had some bluefin last night that was caught on Sunday...DELICIOUS!
post #10 of 12
Quote:
Originally Posted by Jameson View Post
Some fishes you find in the store, even sushi grade stuff that you can buy at places has been smoked quickly, which retains the color and preserves it a tiny bit, then it is vac sealed and flash frozen, then distributed. If your friends hasn't been vac sealed (I am sure he does not partake in this smoking or flash freezing) BUT he packaged it nicely (patted it down, wrapped in cellophane, and sealed it nice and tight in ziplock) plus kept it cold, again, cook a few ounces and see whats up.



Smoked? I've heard that before. Does anybody know the commericals process tuna?
post #11 of 12
You can get an easy 10 days out of it if you treat it right. My sushi chef taught me to not only keep it as close to freezing as possible, but to (just importantly) wrap the raw tuna in paper towel and change the towel once it gets soaked with the fluids coming out of the steak, chunk etc. The fluid is close to the best medium for caca growth, so by clearing it off diligently and keeping it cold the meat stays fresh. The odor you get from bad food is the waste byproduct of bacteria having a party.

Someone is food service can clarify this - there is an inverse square relationship to bacteria growth and temperature. I believe that it is something along the lines of for every 1 degree it is kept above freezing the bacteria grows exponentially by a factor of 4 (at 33 there is 4 times as much bacteria as at 32, at 34 there is 16 times as much, 35 there is 64, etc.) so you can see the necessity of proper refrigeration. The reason why fish last so long out on the commercial boats is because they make salt water ice, which melts at 28 degrees, so there is very slow bacteria growth.

Had some sashimi last night from a Friday fish. Toro, baby!!
post #12 of 12
i'll keep it refrigerated for a week, maybe a couple days longer if iced.

I have used that rule with all type fo fish for years now and haven't gotten sick.

as mentioned, it shoudl be kept as fluidless as possible and sealed.

the onyl fish that doesn't keep as long in my experience has actually been porgy ( scup) for some odd reason.


how long ago do you think the fish in the supermarket were caught?
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