Tuna...how long chilled?

[Sliderite]

My experience with albacore has been excellent from a charter until this year. I came home with only two 25lb tuna but have been used to way more for the canning and smoking duties in past years. Now I am thinking of buying tuna for canning and freezing for smoking at a later time. I have family that are now dependant on home canned tuna. They admit they are spoiled!
My question is.... if you buy tuna from a commercial that stays out 7 days and super-chills their catch is this still good? The fish is bleeded and then super chilled to below 32 degrees. Do they use salt to super-chill and will the tuna end up being salty? Not frozen for that amount of time of 7 days.
Is this a good option? I am looking for tuna out of Newport.
Thanks Salty Dogs!

[Mark Mc]

Sliderlite,

first of all you need to familiarize yourself with the references in this post:


http://www.ifish.net/cgi-local/ultim...;f=21;t=002342


Boats with spray brine systems typically stay out for a month. The fish are frozen brick-hard. They keep very well this way, and are fine for canning, but are not sashimi quality. (edit: let these bricks thaw out in the refridge for two days. Do NOT just set the thing in the sink)

Boats that use a slush system and ice typically fish for a week or less. The slush chills the fish rapidly, but then the fish should be iced in the hold. Fish should not stay in a slush for multiple days.

You should ask the sellers what type of system they use, and how old the fish are. The longer the boat has been at the dock, the freshest fish have been sold off because (1) everyone wants them and (2) they are near the top of the hold. I would not buy an iced fish that is more than 3 days old.

Best bet is to contact the fishing family ahead of time and put in an order. I see you're in Corvallis. Look in the GT, there are ads for such operations. Once you're in with these guys, you will get exactly what you want.

Another alternative is Bay St Crab Co. They can work with you to get fish that has just come in.

The last thing you want to do is deal with a boat that has been at the dock for a week, with the last of the iced fish sitting at the bottom of the hold, turning grey and mushy. Learn what a quality fish looks like so you don't get suckered with an old rag.

Good luck,

Mark

[ 09-22-2003, 10:34 PM: Message edited by: Mark Mc ]