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I hate to even think it but how can I keep it for a few months with the least amount of damage and loss of flavor? Mostly yellowfin and how long is it good in the fridge for. Caught on Sat on ice till sunday and refridgerated sence? I could eat it daily for the next month but my girl is getting tired of fish every night.
Vacuum seal - do not put in water, leave the skin on, do not trim. Save the trimming and skin removing when you unthaw to cook. I have eaten some frozen for 8 months - not like fresh, but beats the heck out of catfish. Whenever you have some leftover that you have cooked, chop up and make tuna salad - better than anything out of a can.
First best way is vacuum seal. There is a thread over in Dockside Chat http://www.thehulltruth.net/forums/t...=38094&start=1 that does a good job of product info. Second, and this is what I do, zip-lock bags with a little water and squeeze out ALL the air. Some people zip the bag almost all the way up and use a straw to suck the last little bit of air out.
The important steps begin on the boat being a club to the head to keep the fish from flopping around to bruise the meat, bleeding him, deheading and internal gutting, a meat cool down in salt water before you dump him in a brine solution, vacuum bagging with a little spring water in the bag, and 0 degree or less constant freeze asap.
Location: Quebec, Canada and Pirates Cove, OBX, NC
Posts: 17,813
RE: best way to keep tuna?
If you hunt and fish, then you really need a vacuum pac machine . . . the meat takes much less room in the freezer . . . and everything is much better . . . if you get all of the air out you prevent freezer burn*
When buying the vacuum bags, do not buy the cheapest . . . buy the bags that have a texture on one side . . . makes it much easier to get all of the air out of the bag
Stateside, only commercial fisherman are allowed to head tuna. You can gut the fish and pack the internal cavity with ice. The faster you bleed it and ice it down, the better the meat. As mentioned earlier, a vacuum sealer is the way to go before freezing. I usually keep a pound or so out of the freezer for sushimi; it will last about a week in the fridge.
Rereational fishermen are allowed to head the tuna as long as one pectoral fin and the tail are intact and the remaing size is still greater than the minimum size. At least according to nmfs's latest info on file.
Cudacat was right on. Most important thng is not to skin the catch before vacuum sealing. My previous life was spent as a food inspector in the Air Force and leaving the skin on is the best protection against freezer burn. I tried the zip locks and straws for awhile then broke down and bought a sealer. There is no comparison. The sealers are wayyyyyy better.
best way to keep tuna? 
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