Rookie Question
Hey folks,
Probably a silly question but here it is. I bought a nice piece of frozen tuna for sushi. Its a perfect rectangle made for Nigiri/sashimi.
I thawed it yesterday for a dinner we had using the 3 minutes in 40 degree salt water, then wrapped in paper towels in the fridge for about 6 hours method. We had sushi last night with it but I have about half the piece left, which I placed in a ziplock bag and tossed in the fridge.
Is this still good for sashimi today or does this need to be thawed and used the same day? I'm a sushi rookie and would prefer not to get sick lol
Thanks!!!