Tuna eating:

1, eat raw

Generally speaking, the practice of eating raw tuna, in a lot of Western food or some Japanese food when the middle of the relatively more, and because of the raw food, his practice and taste is also better, so that the choice of eating raw tuna is also a good choice.

2, braised

Tuna braised is also not while, generally speaking can be directly to the frozen tuna open, but here to pay attention to one point, is because of the tuna it's meat is relatively soft, so that in the process of cooking, must pay attention to the cooking method of the food, the best way to do it as a kind of relatively easy to open the food.

3, baked tuna

Tuna in the oven is also a good choice, because tuna sashimi and heavy fishy flavor, if it is frozen or refrigerated after the tuna and then go to daily cooking, it is difficult to get rid of into the item and the fishy flavor that comes with itself.

But if you marinate the tuna, and then put it in the oven to add some garlic, it has a very good effect, and can enhance the fresh flavor of the whole tuna itself.

Tuna preservation

Currently the mainstream tuna preservation methods are chilling, cold seawater freezing, ultra-low temperature freezing.

1, chilled tuna

Tuna is caught on board the ship, the tuna should be quickly slaughtered, bloodletting and removal of internal organs and other processing, and then the processed tuna buried in ice chilled preservation. Waiting for the fishing boat to dock, then the tuna will be further cleaned, boxed and chilled.

Advantages: The delicious quality of the tuna is maintained to the maximum extent.

Disadvantages: The requirements for storage and distribution are extremely high.

2, cold seawater freezing

The tuna caught after rough processing, always kept in -20 ℃ to -30 ℃ recyclable seawater mixed ice.

Advantages: the entire body surface of the tuna can be in direct contact with the cooling medium, rapidly reduce the body temperature of the tuna fish center.

3, ultra-low temperature deep-freeze

The necessary treatment of tuna before rigor mortis by using the ship's freezing device to freeze rapidly, and then immediately put into the fishing vessel equipped with ultra-low freezer storage. Tuna must be kept in an ultra-low temperature environment, i.e., below -55℃, from the time it is caught, processed into finished products, stored, transported, and until it reaches the consumer's table.

Advantages: Freshness for a long time, to ensure that the nutrition and freshness of tuna to maintain two years, which is the most common means on the market, the cost is also relatively low.