Hi everyone, I have a question about storing tuna:
If it has a shelf life of 18 months at -55 °C, how long is it at -45 °C, -35 °C, -25 °C?
And what happens to tuna that has been stored for more than 14 days (30 days, for example) at -21 °C? Because it is delivered by a car with a freezer on board at -18 °C and it is not clear how long it was there at this temperature
In the photo, the tuna from the example (Thunnus Obesus) was stored in vacuum packaging at -21 °C for 25 days from the date of receipt. Defrosted for 24 hours at -4 °C
His previous history is unknown.
Is he okay?
And what kind of freezer -55 or -45 can you recommend?
by tetakta
3 Comments
I am also looking for an answer to this
Even extremophiles won’t be active at those temperatures so I can only assume the shelf life is a “any longer than this and quality will go down” sort of issue rather than a “this becomes unsafe” sort of issue. Being realistic if you’re keeping fish at that temp, there is nothing to worry about.
I must be a madman because I just grab whatever is on display at the grocery store and if it doesn’t smell I gobble it up the moment I get home