I bought a big piece of tuna about a week ago. I carved it up and put most in the freezer. However, as I am the proud owner of a vacuum sealer (as of a week ago), the worst part of the tuna got vacuum sealed and put into the fridge.
Six days later, I took it out of the fridge to cook, and found that the vacuum was gone (it had been the first item I had sealed). I made a fish-pie out of the tuna. As this was the worst part, I didn't expect anything great of it, but it was salted, apart from having a strong flavor. I attribute the strong flavor to the cut (the dark part, mostly) and from having been in the fridge for a week).
One piece of prime cut that I had sealed in with the other meat, I reserved and grilled the next day. It was also salted.
Would this be because I salted it too heavily, or can it be because it had been sitting during one week? Is tuna meat salty on it's own? Any other suggestion?