Just a couple of endgame pics

[nsvencer]

Alright, I'll have to give it a whirl and break in my new foodsaver this year.

anyone want to go in on a duer of Liquid N2 to get that flash freeze effect?

[Kamo Gari]

Alright, I'll have to give it a whirl and break in my new foodsaver this year.

anyone want to go in on a duer of Liquid N2 to get that flash freeze effect?

IMNSHO, Foodsavers are nice for game meat (the winged and four legged variety) and will suffice for most household purposes, but tuna is a strange beast and a world apart from most other animal flesh. I've tried a wide variety of freezing techniques, in fact, all available to the DIY googan, but the bottom line is that with tuna I have found that there is no way to preserve its color, texture and flavor with home methods. I've asked folks that prepare raw fish for a living in Japan and here, and across the board, unless you have access to a proper blast freezer, what I've been told--and found to be true for myself--is that there is no way to get around the ravages of time. This is why I insist on eating as much as is humanly--or subhumanly, perhaps more accurately-- possible, and giving away my tuna before freezing is required. Do I freeze any? Yes, but only because I have to, and what I freeze are normally large blocks of loin I intend to cook in the near future as steaks. I'm no scientist nor expert, but I do know from T&E is that frozen tuna deteriorates quickly in the freezer. At best, IME, tuna will last a month frozen, and even then, the color, taste and texture suffers greatly. So, my humble advice is to eat it and give it away fresh, unless you have access to a blast freezer and nitrogen.

YMMV.

L

[Kamo Gari]

If your ever in Framingham - check out a place called Samba on Rt 9. Peruvian/Japanese and some fascinating fruit/fish combinations which I have come to appreciate.

the mango idea which I shamelessly copied from them is a nice soft/sweet mix to go with the bite of radish and scallion.

I admit I am past simple tekka maki and maguro nigiri and into combinations of tuna and vegetables and fruits.

I can't stomach the toro or otoro ; chutoro is as low as I go. I'm open to trading toro to anyone who really wants it because it goes to waste w/. me and my crew.

I understand that the super fatty belly cuts are not to everyone's taste. Understand it well, actually: *most* of my tuna fishing compadres are only too happy to have me take all belly meat. Works for me! Not sure what you're willing to barter for, but if you enjoy game meat (moose, deer, bear, alligator, antelope, birds of a few flavors and assorted small game, etc.) I'd be happy to trade for whatever belly cuts you don't care for. BTW, the different cuts of belly meat are, in Japan, categorized as toro, chutoro and otoro. Loosely translated, toro is the fatty belly meat. Chutoro is the fattier (chu meaning medium) portion of the belly. Otoro is used to describe the fattiest portions (o meaning big). So, literally, the terms mean fatty, medium fatty and big fatty (insert your spliff references--or reeferences--now ).

Thanks for the rec on that Peruvian/Japanese joint; I've heard of it, but was always a bit shy. I'll make it a point to try, however. As an aside and a little known factoid: prior to the war (2nd), *lots* of Japanese emigrated to Peru, Chile, Brazil and other SA countries. Like Alberto Fujimori, for example...

[chumtini]

I just caught up to the one. Good thread. FWIW I wrap blocks in paper towel then saran wrap and change the paper towel out periodically. WRT to sushi rice, I use Nashiki medium grained rice as it's available out here in the sticks. But there's no date on the bag (I just checked). I've had 0 success freezing tuna. But a friend has an industrial freezer that goes to -45F and swears he can keep sushi grade tuna for a couple months

[nsvencer]

IMNSHO, Foodsavers are nice for game meat (the winged and four legged variety) and will suffice for most household purposes, but tuna is a strange beast and a world apart from most other animal flesh. I've tried a wide variety of freezing techniques, in fact, all available to the DIY googan, but the bottom line is that with tuna I have found that there is no way to preserve its color, texture and flavor with home methods. I've asked folks that prepare raw fish for a living in Japan and here, and across the board, unless you have access to a proper blast freezer, what I've been told--and found to be true for myself--is that there is no way to get around the ravages of time. This is why I insist on eating as much as is humanly--or subhumanly, perhaps more accurately-- possible, and giving away my tuna before freezing is required. Do I freeze any? Yes, but only because I have to, and what I freeze are normally large blocks of loin I intend to cook in the near future as steaks. I'm no scientist nor expert, but I do know from T&E is that frozen tuna deteriorates quickly in the freezer. At best, IME, tuna will last a month frozen, and even then, the color, taste and texture suffers greatly. So, my humble advice is to eat it and give it away fresh, unless you have access to a blast freezer and nitrogen.

YMMV.

L

Thanks for the breakdown on this, really appreciated it. I need to get back to my clean room days where liquid N2 was in stock for glove box work at all times

I may give some a whirl in the freezer again, even if it suffices to make the best tuna salad in the winter.

[Kamo Gari]

I just caught up to the one. Good thread. FWIW I wrap blocks in paper towel then saran wrap and change the paper towel out periodically. WRT to sushi rice, I use Nashiki medium grained rice as it's available out here in the sticks. But there's no date on the bag (I just checked). I've had 0 success freezing tuna. But a friend has an industrial freezer that goes to -45F and swears he can keep sushi grade tuna for a couple months

Interesting on the commercial freezer. Any idea how much one of those puppies run? Size of the thing?

Oh, and the date thing I referred to was for *nori* (seaweed). Rice I'm sure has some sort of shelf life, but it's long enough that it's not ever a concern with me. Especially since no self-respecting Asian would have rice around long enough for it to be even a concern. I figure my wife and I go through 80 lbs. or so a year (dry weight)...

[AlloyToy]

Gave it a whirl with a SBFT we caught last week. AWESOME!!

Things I learned.....the seaweed tastes better than it smells, that rice is sticky for sure, and real wasabi is freakin HOT!!!

Thanks for this thread, great info here!!

[backman]

Leighton, once I go back to the Chatahm fishery in Sept you'll get an e-mail when I have a fall belly for the taking...

[Kamo Gari]

My pleasure, AlloyToy. Anything worth doing is worth doing right. Right?

Larry, that'd be greatly appreciated. I'll have a little something to reciprocate when we meet.

BTW, you've been making me CRY the past month with your fishtales. As you know, I'm normally not shy about posting, but your words and pics have left me uncharacteristically speechless. Outstanding work you're doing, and add one more to the list of folks who appreciate your sharing your adventures.