Tuna: Is it possible to make tartare using frozen tuna?

Gone are the days when eating tuna meant just having a tuna salad sandwich. Granted, that dish has its place, but let’s face it, sushi-quality tuna or a well-seared rare tuna steak are much more decadent recipes—not to mention, delicious. Tuna Tartare is another such dish. Unlike beef tartare, where the taste and texture of raw red meat can turn some people off, tuna tartare feels like it was meant for this type of dish; When you think about it, it’s not that different from the tuna you get in a poke bowl.

If you take care of your frozen tuna and use high-quality fish, you can use it to make tartare. When cooking tuna tartare, freshness and safety are important, as the recipe calls for swallowing raw fish. Given that the freezing process removes any potential parasites, frozen tuna may be a safer option. For optimal results use sushi-grade or sashimi-grade tuna, which is clearly designated for raw ingestion. To preserve the right texture and flavor, thaw the tuna in the fridge and dry it before making the tartare. By following these instructions you can have a tasty and safe frozen tuna tartare.

However, when making it yourself, the only question is “how does it taste raw?” There are many more factors to consider. First, is it possible to use frozen tuna in tartare if you keep it frozen – which is a fantastic technique for keeping seafood fresh? Indeed, you certainly can, but there are a few more things to keep in mind. Understanding what happens when food freezes requires understanding why it works.

ead more: 12 Underrated Types Of Fish You Should Try At Least Once

Fish Do Well When You Freeze Them

Freezing is a condition in which the texture of food changes. This is because food expands when it freezes as it does when water freezes and forms ice. However, freezing water expands the frozen food, while dispersing water into solid food has a different effect. When it turns into ice crystals, the expansion of water will damage the cell walls of the food, changing the texture. For this reason, you should freeze food as quickly as possible: food that freezes quickly has a chance to crystallize only in small pieces that will not cause too much damage to the cell walls.

That’s why vegetables like celery, watermelon and lettuce — all of which have a high water content and little tough flesh — should never be frozen. Although fish takes longer to freeze than other foods, especially tough fish like tuna (as opposed to flakier fish like cod), fish is one of the best foods to freeze. Tartare, therefore, will tolerate freezing and thawing better, but will still be somewhat better fresh.

Food Safety Is Still Important, Whether The Tuna Is Fresh Or Frozen

Indeed, frozen tuna can be used for tuna tartare; In fact, many recipes call for par-frozen tuna, meaning it’s partially frozen to give it a firmer texture. However, there are still a few things to keep in mind when making tartare using frozen tuna.

First, par-freezing can be a useful method for preparing tuna tartare, but the final product should not be completely frozen – no one wants tuna ice cubes. To make sure it’s at least partially thawed, run a little cold water over it if it’s been in the freezer for a while. Second, although raw fish is safer to consume than raw chicken (which the CDC claims is a breeding ground for salmonella and campylobacter),However, the best available quality should be used. Your biggest option is if you have local fishing and live near the coast.

Follow these tips, though, and you should feel totally comfortable using frozen tuna for your tartare. Raw fish can be a delight, and tartare is one of the best ways to enjoy it.

READ | Can Meat That Has Been Frozen for Two Years Be Eaten Safely?

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