Thawing our bluefin

aquaholic

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Sep 19, 2003
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What’s the best way to thaw out vacuum sealed bluefin? I have a bunch from a trip to San Diego. Ate a bunch when fresh but froze a bunch too. Robert
 

swami 805

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Mar 9, 2016
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sunk it
Leave it sealed and place the bag in a sink full of cold water, Water conducts heat or cold better than air, it thaws without it getting warm or being exposed to air. I'm sure there's other ways but I've had the best results doing this
 

SouthBayKiller

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Mar 27, 2003
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Depends on how fast you need it thawed, both recommendations above are spot on. The wrap and thaw in fridge method probably give the best results, but the thaw in water method is the quickest way to go from frozen to food.
 

aquaholic

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Sep 19, 2003
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I’ll have time. If I want it ready by afternoon on thanksgiving when should I do the paper towel wrap thing?
 

Hismosa

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I’ll have time. If I want it ready by afternoon on thanksgiving when should I do the paper towel wrap thing?
Sounds like you may be trying to thaw a lot if trying to feed the family for thanksgiving, so I would give myself 48hrs for a large amount.

Typically I seal 1-2lbs portions so it only takes 24hrs or so.
 

tommysdad

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May 14, 2004
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Sounds like you may be trying to thaw a lot if trying to feed the family for thanksgiving, so I would give myself 48hrs for a large amount.

Typically I seal 1-2lbs portions so it only takes 24hrs or so.
For me, this is spot on. Refrigerator, 24 hours for thin fillets, 36-48 for larger pieces. I cut package open an hour before cooking and pat dry thoroughly. Don’t care for thawing at above refrigerator temperatures, personally.
 

aquaholic

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Sep 19, 2003
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Not a lot. Just a few bags of toro for an appetizer. So you think 24hrs wrapped in the fridge would do it?
Robert
 

Cubeye

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Jan 26, 2007
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Leave it sealed and place the bag in a sink full of cold water, Water conducts heat or cold better than air, it thaws without it getting warm or being exposed to air. I'm sure there's other ways but I've had the best results doing this
Yes, and quick thaw will quickly reduce the ice crystals in the meat to a minimum. The meat is less mushy that way.

Freeze quickly.....thaw quickly equals better meat quality.
 
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albacore11

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Personally, I thaw all my fish in the refrigerator, still sealed in the vacuum package. Always comes out well. Timing depends upon thickness of cut and the temperature your refrigerator. Why not take a trial run and see how long a sample pack takes?
 

wils

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May 31, 2003
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I’ll have time. If I want it ready by afternoon on thanksgiving when should I do the paper towel wrap thing?
Holy snowflake!
Its 2 1/2 weeks until Thanksgiving.
Have you maybe thought about pulling out one package NOW to see how long it will take?
"but what will I do with the thawed piece of tuna, wils?"
ummmmm……. I could tell ya. but then i'd have to kill ya.
 
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aquaholic

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Sep 19, 2003
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Ha. I’ve thawed out tons of fish both in the fridge and in a pot of water. Just wondering if there was a consensus on the best way to do bluefin for sashimi. My son is a sports boat captain and we have our own boat and do commercial so usually have plenty of fresh fish and haven’t had to freeze much lately. The big bluefin have changed that the past few years :-)
 
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scramblerj

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Jan 23, 2013
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Personally, I thaw all my fish in the refrigerator, still sealed in the vacuum package. Always comes out well. Timing depends upon thickness of cut and the temperature your refrigerator. Why not take a trial run and see how long a sample pack takes?
This is how I do it, and it's always good to go, even for sashimi. Sometimes If I'm in a hurry, I'll put it in a bowl of cold water for literally just ten or fifteen minutes, which seems to really speed up the process without damaging the fish.
 

maxpowers

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Jul 25, 2007
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Daiso used to sell these little vegetable/fish boxes with a removable rack in it. Fit a 8x2x2 piece of fish perfectly. Not sure if they still carry them. They also have a vegetable steamer box that also does the work well.