Canned tuna can be frozen for three to four months. To freeze tuna properly, it should be removed from the original can or pouch and placed in an airtight, freezer-proof bag or container, with all excess air removed before freezing.Continue Reading
Place a freezer label on each container of tuna, and use a permanent marker to add an expiration date up to four months ahead. Defrost frozen tuna in the refrigerator until it is completely thawed.
The U.S Department of Agriculture warns that food frozen in cans can present a health hazard because cans may bulge, rust or split open, causing the canned food to spoil.Learn more about Meat, Poultry & Seafood
Two places to look for information about a Starkist tuna recall are the “Media Press/Releases” section at Starkist.com and FoodSafety.gov in the “See Recent Recalls” section. Neither site lists a recall on Starkist tuna as of Sept. 15, 2015.Full Answer >
Fish that have the highest concentrations of mercury include mackerel (King), marlin, orange roughy, shark, swordfish and tuna (Bigeye, Ahi). It is advised that pregnant women avoid eating these fish, according to the Natural Resources Defense Council. Fish that have high, but edible, concentrations of mercury include bluefish, grouper, mackerel (Spanish and gulf), sea bass (Chilean) and tuna (canned albacore and yellowfin).Full Answer >
The levels in a clam chowder recipe vary depending on the specific recipe, but clams have the third-lowest mercury level of any fish studied by the U.S. Food and Drug Administration. Clams contain an average mercury level of 0.009 parts per million.Full Answer >
According to Great British Chefs, cod loin refers to the middle portion of the meat after a cod has been filleted. It is normally short and fat compared to the rest of the fish and is generally considered a prime cut.Full Answer >