1, preferred frozen thawing, thawed in advance into the freezer, so that the minimum loss of water, to wrap the plastic wrap, to prevent the surface from drying out, but this method is time-consuming, the need to be placed in the freezer in advance

2, followed by running water defrosting, preferably sealed bags vacuum, at least with a plastic wrap wrapped in a plastic bag, put on the tap under the rinse, the cold flow of water defrosting, the loss of water is less, the defrosting time is fast, but a waste of water! Large pieces of fish are easy to surface fish temperature to room temperature, the internal has not been thawed, the surface of the fish for a long time may not be fresh

Note: tuna is generally eaten raw or fried to half-cooked, so in the defrosting process, be sure to seal, so as not to cause contamination