I told my fish guy this tuna looked like garbage and I couldn’t use it and he’s saying I just need to let it breath…. I’ve been doing this 10years and have never heard of letting fresh to breath to regain color. Am I wrong here?
by dolphunsan
19 Comments
Adi101203
Not wrong at all this tuna is an absolute piece of garbage it might be a skipjack tuna or bonito tuna or even a bait tuna
StarfishStabber
Your right, it looks terrible and old!
SmokeMoreWorryLess
BhutlahBrohan
Sibling I thought it was a cow tongue.
TheGreatDissapointer
It’s not fresh-cut beef. It will not bloom out. Request credit.
TurbulentJu1ce
Lengua?
_lilj
Brown is from oxidation so it looks like it was already”breathing” before you got it. Two things can happen if I received that: 1. Cut into it and see how deep the browning goes, or 2. If you don’t like product, which is don’t blame you send it back to your guy. “I’m not paying for that” or “I’m not paying full price for that” and bargain a discount. Up to you
lordofly
This is grade C Yellowfin if I’m correct. Fine for poke or cooked any which way but not exactly sashimi or sushi grade. My customers would reject this particular piece. But it would serve well as fish burgers or grilled ahi.
JunglePygmy
This thumbnail looks straight up NSFW. LOL.
Fuck no.
Django2chainsz
Ive seen thousands of tuna loins, likely sold millions of dollars worth of it to sushi restaurants. You aren’t wrong to be upset, it’s oxidized and you need to trim it and you lose money. There’s good tuna under there but you should negotiate a discount. If it’s a vendor you work with weekly they want to keep your business and keep you happy. There’s a possibility they cut too much the day before or maybe before the holiday and slapped some tuna paper over it and iced it and hoped for the best. They should have trimmed it before sending it but I’m guessing they were busy this morning and just sent it out hoping you’d be able to use it
bounddreamer
Before I saw the sub name, I thought this was a piece of beef tongue.
Medical_Cantaloupe80
It goes from dark to bright ruby red by “breathing”. If it gets to brown like in the photo it’s gone past that into oxidized.
NVDA808
Well in some circumstances letting your fish breath could be accurate if your fish was vacuum sealed and was oxygen deprived. Introducing oxygen can restore its natural pink or reddish color.
Primary-Potential-55
I would not accept that.
There is only one instance when letting a fish breathe is appropriate, and that’s when you get vacuum packed fish that was carbon monoxide treated. This is common for YF tuna.
But that tuna is just way too oxidized and downright crappy.
-john-dough-
You should leave it out to “breathe” for a few days and offer him to eat it, on the house 🤣
Reasonable-Truck-874
There are instances where tuna needs to breathe to gain color, but that’s usually working from thawed super frozen bigeye. That shit’s old
Optimisticatlover
Moisture damage
The tuna didn’t get wrapped properly / store properly
It’s soaked in its juice and discolor because of the oxidation
archaeas
request credit. if he denies it, escalate and request new sales rep. he’s demonstrated a lack of knowledge and willingness to make the situation right. I would not want someone who thinks letting tuna oxidize will make it LESS brown handling the fish i’m putting in front of guests or making money off of it. fuck that. i’ve dropped reps for less. let them know you mean business.
19 Comments
Not wrong at all this tuna is an absolute piece of garbage it might be a skipjack tuna or bonito tuna or even a bait tuna
Your right, it looks terrible and old!
Sibling I thought it was a cow tongue.
It’s not fresh-cut beef. It will not bloom out. Request credit.
Lengua?
Brown is from oxidation so it looks like it was already”breathing” before you got it. Two things can happen if I received that: 1. Cut into it and see how deep the browning goes, or 2. If you don’t like product, which is don’t blame you send it back to your guy. “I’m not paying for that” or “I’m not paying full price for that” and bargain a discount. Up to you
This is grade C Yellowfin if I’m correct. Fine for poke or cooked any which way but not exactly sashimi or sushi grade. My customers would reject this particular piece. But it would serve well as fish burgers or grilled ahi.
This thumbnail looks straight up NSFW. LOL.
Fuck no.
Ive seen thousands of tuna loins, likely sold millions of dollars worth of it to sushi restaurants. You aren’t wrong to be upset, it’s oxidized and you need to trim it and you lose money. There’s good tuna under there but you should negotiate a discount. If it’s a vendor you work with weekly they want to keep your business and keep you happy. There’s a possibility they cut too much the day before or maybe before the holiday and slapped some tuna paper over it and iced it and hoped for the best. They should have trimmed it before sending it but I’m guessing they were busy this morning and just sent it out hoping you’d be able to use it
Before I saw the sub name, I thought this was a piece of beef tongue.
It goes from dark to bright ruby red by “breathing”. If it gets to brown like in the photo it’s gone past that into oxidized.
Well in some circumstances letting your fish breath could be accurate if your fish was vacuum sealed and was oxygen deprived. Introducing oxygen can restore its natural pink or reddish color.
I would not accept that.
There is only one instance when letting a fish breathe is appropriate, and that’s when you get vacuum packed fish that was carbon monoxide treated. This is common for YF tuna.
But that tuna is just way too oxidized and downright crappy.
You should leave it out to “breathe” for a few days and offer him to eat it, on the house 🤣
There are instances where tuna needs to breathe to gain color, but that’s usually working from thawed super frozen bigeye. That shit’s old
Moisture damage
The tuna didn’t get wrapped properly / store properly
It’s soaked in its juice and discolor because of the oxidation
request credit. if he denies it, escalate and request new sales rep. he’s demonstrated a lack of knowledge and willingness to make the situation right. I would not want someone who thinks letting tuna oxidize will make it LESS brown handling the fish i’m putting in front of guests or making money off of it. fuck that. i’ve dropped reps for less. let them know you mean business.
Thought this was a wet baguette