looking deeper to Superfrozen possibilities :
Tuna market in Italy, nowdays looks seems to be much "spiced" then few weeks ago :
thanks to the many different tuna options market operators seems not to be able to understand the right way to follow, yet. Their question mark is on : "selling shitty fresh or expensive frozen tuna". Now, there should be abosolutelly no questions :
we are entrying 2008 and is it possible Italian have still this concerns. Italian operators, in fact, are aknowledged about inconstant quality of fresh tuna being importer in Europe, and still they're thinking : "oh yes, superfrozen would be the best solution, but, still is not fresh, italian whant fresh !" My think about it :
Italian operators know fresh tuna is shit, but that's fresh shit, so is good*
A fresh tuna usually, before, be wellcomed by your fridge is, at least, 6 days old.
How a fresh tuna will be after 6 days? 7 days ? or 8 days ?
Don't you think would be safer to defrost a very well processed sashimi ?
would it no be fresher then a real fresh and smelly tuna ?
