First time making sashimi from fresh yellowfin tuna that I bought a few days ago. Got it from the fishmonger counter at a Central Market. Immediately tossed it in the freezer when I got home since I wasn't sure when I'd be able to get to it.
Mixed 2tbs of salt with 4 cups of filtered water, stirred, and let the tuna sit in it for about 3 to 4 mins. I did mess up and accidentally used pickling salt instead of sea salt.
Then I washed the bowl and the tuna off before putting the tuna back into filtered water into the fridge to defrost the rest of the way. It's only been in for about an hour now. I know most times, people say leave it in the fridge for hours if not overnight to thoroughly defrost if its thick cuts like this.
I've had some friends say leave it in water and some friends say wrap in paper towels and then wrap that in cling film.
I know oxidation is practically inevitable and I've done ahi tuna that was in vacuum sealed packages from store freezers before that went darker red. This tuna was a vibrant red and I saw no leakage in the first salt bath. It only went white after it has sat in plain water for an hour.
I'm assuming the paper towel method was probably the better choice to keep the color and that the salt/blood barrier in the fish has probably leaked into the water.
Is the whitish exterior the expected outcome for yellowfin, or did I go wrong somewhere in my steps?
If I did go wrong, should I sear it or should I still be good for sashimi?
Thank you for your time.
by DeadshotDiesel