Base Text (English)

Prepare:
Hotel Sheet Pan
Parchment Paper/Paper Towel
Food Safety Label
Step 1
Line sheet pan with parchment paper/paper towel.
Step 2 the superfrozen Bigeye Tuna dice from the
Remove
superfreezer.
Step 3
Spread the superfrozen Tuna dice evenly on the sheet pan.
Quality Control
Examine the tuna to remove any blood-spotted pieces
(obvious dark red blood color) or large pieces of sinew.
Step 5
Cover the tuna loosely with parchment paper/paper towel.
Defrost in a cooler or refrigerator for a minimum of 4 hours.
(Overnight recommended.)
Step 6
Remove the tray from the refrigerator to your work station.
Qualityagain,
Once Control
examine the tuna to remove any blood-spotted
pieces or large pieces of sinew.
Step 7 the food label from original packaging and attach to
Remove
tray for traceability and food safety.
Tuna dice is now ready to use.
Prepare:
Salt
Thermometer
Paper Towel/Absorbent Paper
Parchment Paper
Hotel Sheet Pan
Step 1
Line sheet pan with parchment paper/paper towel.
Step 2
Prepare
Add 1 gallon 100F
1 tablespoon (38C)
(14.3g) water
of salt perinone
a sanitized container.
pint of water. Mix
thoroughly until salt is dissolved.
Step 3
Remove the superfrozen Tuna Saku from the superfreezer.
Step 4
Rinse tuna saku under cool running water.
Gently rub the surface of each block to remove tuna dust.
A clean surface ensures an even defrost.
Rememberexposure
Prolonged to wear gloves
to -76Fwhen handling
(-60C) SuperFrozen
items can tuna.
injure if held for
too long.
Step 5
Let
If theare
you tuna saku soak
defrosting in thesaku
several salt water
at the for 2 minutes.
same time, be careful
that they do not touch.
This will result in discolored tuna.
Step 6 saku from salt water and rinse under running cold
Remove
water.
Step 7
Pat dry with paper towels to remove surface water.
DO NOT RUB.
Step 8
Place the tuna in a paper towel-lined sheet pan.
Cover
Do NOT with parchment
directly paper.
wrap the tuna in plastic film as it prevents
color from coming up.
Refrigerate overnight (12 hours).
Translation