Preserving tuna

[humami]

Hi all,

I am very interested in dry-aging or curing tuna. For taste and as well for preservation purpose of it.

Could anyone help me with this please?

Thank you

Humami

 

[M1k3]

Maybe @Boondocker could?

 

[Boondocker]

I've yet to get to try tuna (waiting for my dedicated aging cooler to be set up when we open our new store).

I've been told by a friend that it's best to do on tuna you catch yourself, that smaller tuna usually get too beat up before they get to the consumer for aging purposes. You'll need to get used to sukibiki if you plan on aging any tuna whole - a great excuse to get a small yanagi!!

You can do large pieces of tuna loin just like you would age beef, though, it appears.

 

[humami]

Thank you

 

[Boondocker]

You'll want to research proper care and storage of scombroids, and know the risks and signs of scombroid poisoning before beginning. It's nothing to mess with