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 Post subject: Freezer Burn on Fish
PostPosted: Wed Aug 04, 2010 7:27 am 
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Joined: Sat Jul 31, 2010 5:30 pm
Posts: 2
I have some yellowfin tuna steaks in my freezer - from a fish that my husband caught while we were on vacation in Cabo last year. We ended up with pounds and pounds of tuna and it was all delicious. However, the last 4 tuna steaks have been in my freezer since last October, and now they have freezer burn (they were in ziploc freezer bags but apparently there was some air inside). On one side, the tuna steaks are still red as they were when fresh but on the other side they look "cooked".

Do I have to toss these or are they still edible?


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 Post subject: Re: Freezer Burn on Fish
PostPosted: Wed Aug 04, 2010 8:32 am 
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Joined: Sat Feb 19, 2005 10:00 am
Posts: 4154
Location: Glendora, Ca
Personally, I would pitch them. The other alternative would be to cut away all of the freezer burn, but that might leave you with very thin tuna steaks. Even the texture of the 'good' side could be compromised...especially when it comes to fish that's been frozen.


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 Post subject: Re: Freezer Burn on Fish
PostPosted: Wed Aug 04, 2010 12:00 pm 
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Joined: Wed May 03, 2006 11:55 am
Posts: 1021
I had that happen to some salmon and this is what I did: I thoroughly cooked it (no raw like with tuna) and made some delicious salmon roll sandwiches. I would do the same with the tuna. The mayo and other ingredients cover up any freezer burn flavor that might remain.


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 Post subject: Re: Freezer Burn on Fish
PostPosted: Wed Aug 04, 2010 12:12 pm 
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Joined: Sat Jul 31, 2010 5:30 pm
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Thanks for the responses thus far. Bugster2 - do you have a good recipe for the [fish of your choice] roll sandwiches? You reference mayo and "other ingredients" - what other ingredients do you use?


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 Post subject: Re: Freezer Burn on Fish
PostPosted: Wed Aug 04, 2010 12:42 pm 
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Joined: Wed May 03, 2006 11:55 am
Posts: 1021
This is the recipe I used for salmon. I don't know how it would work for tuna but maybe you could use part of it.

Salmon Salad BLT



3/4 cup mayonnaise
1/2 cup English cucumbers seeded, diced
1/4 cup plain yogurt
2 tablespoons minced shallots
2 tablespoons chopped, fresh dill weed
1 tablespoon fresh lemon juice
1 1/4 pounds salmon cooked with fish seasoning, chopped
Salt and pepper to taste
8 slices toasted white bread (I used long, deli-type rolls)
Butter or romaine lettuce leaves
Sliced tomatoes
8 strips cooked bacon

1.Mix together mayonnaise, cucumber, yogurt, shallots, dill, lemon juice. Fold in salmon and season with salt and pepper.

2.Butter 1 side bread and toast, butter side down on a griddle until golden.

3.Layer lettuce on the untoasted side of bread, then top with a slice of tomato, 3/4 cup salmon salad and 2 strips bacon. Top with another slice of toast.


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