How To Store Tuna To Maintain The Quality?

Proper storage of tuna products is initially based on the form that is purchased: frozen, canned or fresh since each of these is very different in temperature and packaging. Maldives tuna is considered some of the best because their storage process starts at the dock with refrigerated trucks to ensure that the day’s catch is maintained at the correct temperature on its way to the processing facility. This is important because the quality of fish is greatly affected by the temperature so once that starts to drop then the options become limited as the meat starts to break down.

Once the fish reach the plant, they are cleaned and assessed to determine how the tuna will be used and processed to meet inventory needs for clients. Canned is the easiest to store once the meat has been broken down and placed in the applicable liquid and then packaged. There is no refrigeration necessary and the shelf life is long so that clients can easily order and stock this for their customers in advance. The BPA-free packaging used by the Maldives plant guarantees that there is no leakage of material into the tuna so the user gets safe food that tastes great and can be used in a variety of different recipes.

Frozen is the next easiest storage method since it can be used for whole or fish that has been cut into different parts. The important factor is to ensure that it is frozen at the right temperature even during transportation which is why the top yellowfin tuna suppliers use special shipping containers to keep this maintained while the products are being sent to their clients. One the fish starts to thaw it is not a good idea to re-freeze so the fish will need to be used sooner rather than later but if clients order frozen then this is what they expect to receive upon delivery.  

The last form is fresh which is the most challenging and yet very popular mode because it carries the tuna from the ocean to the table in the shortest amount of time. Important factors include keeping the fish stored at the proper temperature while waiting to be shipped and then during the transport process at which time the client must have refrigeration to keep the quality the same until purchased by the customer. Fish markets and grocery stores often use ice as a way to keep the tuna chilled and only purchase what they believe they can sell in a specific period of time. Restaurants evaluate their menu and customer traffic to determine their supply level and order more frequently so that diners always have the freshest seafood on their plate.

Suppliers set the stage for quality backed tuna products by creating proper storage techniques and carrying these through to delivery so it’s critical to work with the top seafood wholesale distributors when placing an order for the business. Maldives Tuna that is received with a bad odor, soft meat, discoloration or not at the correct temp should be immediately reported and, if this is repeated, a new supplier should be identified that will support the company with quality backed products.

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