Quote:
Originally Posted by cmdrost
Depends on how you cut it. If left as one big loin....freeze it in water in the bag. That way the inside stays fresh.
If already cut up into steaks. You really have to dry them good with paper towels before vacuum sealing them.
I usually do a little of both. Leave it in loins for about 4 to 6 steaks that can though out for big parties, then steaks in vacuum seals of 2 per pack.
Sounds like your seal might be bad on your steaks or the guy that originally froze it didn't do it right.
ETA - Tuna is also a fish you have to be careful how you thaw out. I usually just let it thaw naturally in the sink all day.
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Are's did that and when this fish expanded when it froze it would break the seal just enough to let air in, and talk about freezer burn...
