tuna

CHO-TEION REITO MAGURO, flash-frozen high quality tuna Blue Fin from Mediterranean Sea-Ranched Big Eye / Yellowfin Tuna

From Japan or Korea (Longline-Caught)

Flash frozen, premium quality tuna, CHO-TEION REITO MAGURO, includes ranched blue fin and wild big eye and yellowfin tuna. After the catch the tuna is immediately slaughtered, bled, cleaned and frozen at - 76 °F. The fish freezes before rigor mortis sets in.

This super low temperature flash-freezing prevents fish muscle-meat from being damaged by the creation of large ice crystals. Flash-frozen, premium quality tuna even excels in quality even compared to fresh tuna that requires substantial shipping time and handling before it reaches consumers and sushi chefs.

CHO-TEION REITO MAGURO is chemical free and is safe for consumption compared to some other types of frozen tuna that are treated with carbon monoxide gas to preserve the color of the red meat.

tuna fish CHO-TEION REITO MAGURO is stored at -76°F until it reaches the customer. The deep frozen tuna may be transferred to a conventional freezer before final defrosting for consumption.

The recommended maximum length of storage time in a conventional freezer is for Grade 1 tuna: 10 days, Grade 2 tuna: 4 days and Belly Tuna (toro): 3 days. Defrosted tuna should be consumed within: Grade 1 tuna, 3 days; Grade tuna, 2 days and Belly Tuna, 1 day. You may observe these suggested windows, but it is always best to consume tuna as soon as possible for best quality and flavor.

To enjoy the best quality of CHO-TEION REITO MAGURO the defrosting process must be done professionally and hygienically. Here is the recommended process:

Belly part (toro)

  1. Remove frozen tuna from the plastic package. Under running cold tap water gently rinse the surface of fish. Drain and wipe off excess water with paper towel.
  2. Wrap tuna in tightly squeezed moistened paper towel - double or triple layers. Do not wrap it in plastic wrap. Refrigerate 6 to 10 hours. After defrosting wrap tuna in fresh tightly moistened squeezed paper towel, and then plastic wrap.
  3. Consume defrosted tuna within 1 day.
Red meat (akami): There are two methods to defrost red meat tuna. You can follow the previous instructions as one method, and consume defrosted fish within 2-3 days depending on the grade, or, follow the below defrosting method This process allows fish to lose less muscle moisture and retain brighter color of the flesh.
  1. Place 32 ounces warm water (105°F) with 1 ounce salt in a bowl. Stir the mixture to dissolve salt.
  2. Remove tuna from the plastic package and gently rinse it under cold tap water.
  3. Transfer fish to warm salt water and let it stand about 1 to 2 minutes. At this stage the surface of fish recovers its red color, but the inside is still hard frozen.
  4. 4Rinse the fish under cold tap water and wipe with paper towel to remove excess water.
  5. Wrap fish in a dry paper towel and store it in the refrigerator for 3 to 6 hours. Do not wrap tuna in plastic wrap.
  6. After defrosting, wrap fish again in fresh tightly squeezed moistened paper towel, then in a plastic wrap. Store fish in the refrigerator and consume as soon as possible for better quality and flavor.
  7. Consume the fish within a maximum of 2 - 3 days depending on grade.