I bought this Bluefin Tuna from a Japanese market to make poke, but I put it in my fridge for two days because I couldn’t make the meal and I don’t know if it’s still fresh…?

5 comments

1. https://thejapanesefoodlab.com/ageing-maguro/

2. I would toss it

3. Looks fine to me. When tuna gets old it starts to turn brown and get mushy. And in general, when fish goes the smell won’t be subtle.

   In my experience when you get good quality stuff it’ll be okay for 2-3 days. I’ve never had any issue.

   Today would be the day to use it though.

4. Still good but next time just wrap sashimi block in paper towel and wrap in tin aluminum foil or clear wrap last even that much longer 🤙🤙🤙🤙

5. With tuna trust your nose.

   If the tuna was recently fished, 2 days is ok in good temperature. Check for grey parts. But it looks ok. Still … smell it.

   Next time try to make Zuke with it. Marinate with soy sauce, mirin, sake and dashi broth.

   For the poke it is also very tasty if you make sesame tataki out of it. And then you can cut it as thin slices or cubes.