Fresh Tuna vs Frozen Tuna - What's the Difference?
What's the difference between Fresh Tuna vs Frozen Tuna? The biggest giveaway is the color and texture. Frozen tuna is light in color, almost like a pink color; many of your favorite restaurants are using it too. This is not to be confused with tuna belly, otherwise known as Toro which is the most prized part of the ocean on any fish. Toro comes from larger tuna that are over 200 pounds and up; it's found mostly on Bluefin Tuna and you can actually see the white marbling in the meat. If you haven't tried it, you need to asap and know why this part of the tuna is most sought after in the whole world. Is there anything wrong with using frozen tuna? Well, first of all, it's a third the price of fresh tuna, and the water content on it is very high. It's not the taste you're looking for so if you're wondering why the tuna at most of those Thai/Sushi joints, fast food or buffets serve this light pink color tuna, that has no taste, there's your answer. The positives for using frozen tuna for businesses are many fold; it's 1/3 the price, easy to manage (just thaw what you need) and holds for a long time. The fish is actually gassed with Carbon Dioxide to preserve the color. There's absolutely nothing positive for you as a consumer, to be eating this type of tuna at a reputable sushi restaurant. Fresh tuna only holds for a few days; if a restaurant doesn't sell it, it won't last long and you're going to need to discard it, but the color, texture and taste is amazing. The meat is firm, not flaky and if you were to try each side by side, you could tell right away. Lastly, many of you might now know but Tuna DOES NOT NEED to be frozen before serving it raw. According the the Florida Health Department, there are only several species of fish that can be eaten completely raw; Bluefin Tuna, Yellowfin Tuna, Big Eye Tuna, and farm raised Salmon that is fed pellets. For more information on this subject, visit this link: http://restaurantandlodging.com/food-safety/sushi-and-parasite-destruction-requirements.html We hope we've shed some light on this ongoing debate on which is better, but the one who will make the final decisions is your taste buds. Go out and enjoy and let us know what you think is better... To get 10% off all your culinary needs, visit www.knifemerchant.com and use code NKB10 at check out which is good for 10% off your entire order on everything you see there. They can ship internationally too; you just need to see what your import taxes are. As always, we wish to thank all of our fans for spending time here with us on YouTube. We're all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode... NoVe Kitchen & Bar 1750 N. Bayshore Drive Suite 102 Miami, FL 33132 phone: 305-577-8200 facebook: NoVe Kitchen and Bar instagram: NoVeKitchen twitter: NoVeKitchen website: www.novekitchen.com email: info@novekitchen.com Menu: http://www.novesushimiami.com/wp-content/uploads/2015/03/NoVe-Sushi-Miami-Menu-2015.pdf Camera 1: Sony RX-100 I Camera 2: Sony A-5100 Music: Silent Partner - Magic Marker
Comments
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thanks for the wonderful information
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I'm very confused about fresh fish vs. "sushi grade" fish... my understanding is that to be considered sushi grade fish, it HAS to be frozen for a length of time to remove parasites. But what this video shows contradicts that. So do restaurants that serve the fish fresh like this simply not worry about parasites? If so, then what is the big deal with "sushi grade" fish? Can anyone help me? I'm wanting to prepare sushi at home and I want to get a better understanding of this before I proceed. Thanks!
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Great educational video! How much do I have to pay to have Hiro feed me like the guy at the end of the video? lol
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was anyone sleeping from 3:40 - 4?
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does frozen tuna got mixed with chemical's?
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can you use the frozen stuff fit sushi?
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i live in germany, far away from the coast, so there is no fresh tuna available, the sushi you get here still is fairly good, i actually only once had fresh tuna during my japan trip and it was extremely difficult to eat (nigiri); it was a huge piece of tuna, too big to eat in one piece (guess they just wanted to be kind), but i also wasnt really able to bite something off it, because it was hold together by the fat/connective tissue, it was a shameful experience and im yet not sure what exactly happened there...
but to conclude i actually am fine with the frozen tuna you get served, its ok and well prepared still a fine meal :) -
If you're getting sushi at a fine restaurant, I agree. If you're at home in your kitchen making tuna steaks, then frozen is fine. It really comes down to how you're going to enjoy the tuna and whether you even like raw fish. Tuna doesn't need to be raw in order to be enjoyable. Sacrilege, you say! In my opinion, searing or grilling a thawed tuna steak to medium, after soaking it in a good marinade, is going to taste just fine. At the end of the meal, it's going to be the marinade that will have carried the dish. You can approach frozen tuna steaks in same manner as you would beef steaks. Some people will disagree. Opinions are like assholes. But for the price and the availability, frozen is a wonderful, healthy option.
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Interesting taste test, I have cooked frozen salmon steaks from Walmart, and did not have such excessive moisture, I am wondering if the vendor you are using properly vacuum packed the Tuna first before freezing?
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the maguro is cracked due to lack of care in handling also the maguro looks co treated because of the pink color
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what is your fish curing technique? mine kinda sucks... and how long do yo normally cure your fish sensei hiroyuki terada?
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Hiro looked so sad when cutting up the Frozen Tuna... It was like "how dare you bring this frozen rubbish into my kitchen..." 😂😂😂
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I don't understand. I watched so many videos taken from japanese wholesale fish market. The tuna on sale over there are frozen anyway.
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Freash seafood contains bacterias and parasite, even deep sea fish. Freezing process can kill most of those but kills its taste also. So hard choice.
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Why don't you get a speech coach like Marco Rubio so you don't sound so Cuban.
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oh my gosh. that is insane! thank you for showing all of us this
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If Gordon Ramzey sees the frozen food,he will get insane
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is like some type of dye added to the frozen tuna that creates that unnatural pink color?
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Really Wish Hiro spoke English better. :(
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Chef, thank you for the article. Very enlightening. I guess the meat of my question is if there is an accrediting board for the title "master sushi Chef" via peer review such as here in the United States and Europe via select culinary federations. Thank you for your reply and I hope to visit your restaurant some time. Your craft looks quite compelling!!!
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