{"id":5501,"date":"2024-09-04T07:41:55","date_gmt":"2024-09-04T07:41:55","guid":{"rendered":"https:\/\/interseafish.com\/decongelation-saku\/"},"modified":"2026-06-30T10:41:25","modified_gmt":"2026-06-30T10:41:25","slug":"decongelation-saku","status":"publish","type":"page","link":"https:\/\/interseafish.com\/fr\/decongelation-saku\/","title":{"rendered":"Decongelation Saku"},"content":{"rendered":"\t\t
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D\u00e9congeler notre saku<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Si vous souhaitez profiter pleinement de la qualit\u00e9 de notre thon, il est important de le d\u00e9congeler correctement. Nous vous recommandons deux m\u00e9thodes diff\u00e9rentes pour d\u00e9congeler notre thon \u00ab saku \u00bb surgel\u00e9 afin de pr\u00e9server sa couleur rouge et son go\u00fbt. La premi\u00e8re m\u00e9thode consiste \u00e0 utiliser de l’eau et du sel, tandis que la seconde se fait sans eau ni sel. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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M\u00e9thode n\u00b0 1 : avec de l'eau et du sel
La qualit\u00e9 optimale du thon\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Afin de vous pr\u00e9senter le processus aussi clairement que possible, nous avons r\u00e9alis\u00e9 une vid\u00e9o explicative \u00e0 votre intention. Il vous suffit de suivre les \u00e9tapes indiqu\u00e9es pour d\u00e9congeler le bloc de saku en tr\u00e8s peu de temps. Cela peut \u00e9galement s’av\u00e9rer tr\u00e8s utile si vous avez besoin d’un bloc suppl\u00e9mentaire ou si vous souhaitez d\u00e9congeler de petites quantit\u00e9s afin d’\u00e9viter tout gaspillage. Le processus de d\u00e9cong\u00e9lation rapide permet d’utiliser le thon de mani\u00e8re plus durable et plus efficace. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"contact\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Guide \u00e9tape par \u00e9tape<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Defrosting\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\u00c9tape 1<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Remplissez un r\u00e9cipient avec de l’eau ti\u00e8de \u00e0 25 \u00b0C – 30 \u00b0C.<\/p>

Ajoutez 3,5% – 4,0% de sel, comme dans l’oc\u00e9an, et m\u00e9langez doucement.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u00c9tape 2<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Placez le thon dans l’eau. Laissez le saku dans l’eau pendant environ 5 minutes. <\/p>

Tournez le thon \u00e0 mi-chemin.<\/p>

Lorsque vous d\u00e9congelez plusieurs blocs en m\u00eame temps, veillez \u00e0 ce qu’ils ne se collent pas ensemble. Cela affecte n\u00e9gativement le r\u00e9sultat final. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u00c9tape 3<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Retirez du r\u00e9cipient et rincez le thon \u00e0 l’eau froide du robinet.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u00c9tape 4<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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S\u00e9chez la surface en enveloppant le thon dans du papier essuie-tout \u00e9pais, par exemple. Placez le thon dans un r\u00e9cipient muni d’un bac d’\u00e9gouttage. Ne fermez pas compl\u00e8tement le couvercle, car l’oxyg\u00e8ne est indispensable. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\u00c9tape 5<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mettez-le au r\u00e9frig\u00e9rateur et, au bout d’environ une heure, vous pourrez d\u00e9couper le thon en morceaux pour vos garnitures ! Sa texture ferme indique qu’il n’a pas encore subi la rigidit\u00e9 cadav\u00e9rique. Il est d’une fra\u00eecheur incomparable, exactement comme au Japon. <\/p>

Ne pas recongeler apr\u00e8s d\u00e9cong\u00e9lation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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M\u00e9thode n\u00b0 2 : sans eau ni sel
La qualit\u00e9 optimale du thon\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\n\t\t\t\t\t\t<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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La deuxi\u00e8me m\u00e9thode de d\u00e9cong\u00e9lation n\u2019utilise ni eau ni sel ; elle prend donc un peu plus de temps, mais permet tout de m\u00eame d\u2019obtenir la m\u00eame qualit\u00e9 optimale de notre thon. Il vous suffit de sortir le thon du cong\u00e9lateur et de retirer l\u2019emballage. Disposez les sachets de thon les uns \u00e0 c\u00f4t\u00e9 des autres dans un r\u00e9cipient alimentaire muni d\u2019un compartiment d\u2019\u00e9gouttage et veillez \u00e0 ce que le couvercle ne soit pas enti\u00e8rement ferm\u00e9. Cela permettra \u00e0 l\u2019oxyg\u00e8ne d\u2019entrer en contact avec le produit pendant le processus de d\u00e9cong\u00e9lation. Placez le r\u00e9cipient contenant les blocs de saku au r\u00e9frig\u00e9rateur pendant environ 15 heures. Au bout de 15 heures, le produit est presque enti\u00e8rement d\u00e9congel\u00e9, mais reste encore l\u00e9g\u00e8rement congel\u00e9 \u00e0 l\u2019int\u00e9rieur, ce qui facilite sa d\u00e9coupe ou son tranchage. <\/p>

Cliquez sur le lien ci-dessous pour t\u00e9l\u00e9charger les instructions de d\u00e9cong\u00e9lation correspondant aux deux m\u00e9thodes de d\u00e9cong\u00e9lation.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tT\u00e9l\u00e9charger le PDF<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"quotation\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Car l'excellence n'est pas un objectif,
mais une condition en soi.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"quotation\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

D\u00e9congeler notre saku Si vous souhaitez profiter pleinement de la qualit\u00e9 de notre thon, il est important de le d\u00e9congeler correctement. Nous vous recommandons deux m\u00e9thodes diff\u00e9rentes pour d\u00e9congeler notre thon \u00ab saku \u00bb surgel\u00e9 afin de pr\u00e9server sa couleur rouge et son go\u00fbt. La premi\u00e8re m\u00e9thode consiste \u00e0 utiliser de l’eau et du sel, […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"elementor_header_footer","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-5501","page","type-page","status-publish","hentry"],"yoast_head":"\nDecongelation Saku - Interseafish Premium seafood since 1981!<\/title>\n<meta name=\"description\" content=\"How to defrost your saku. Contact info: Molenvlietsestraat 12, 4691 BV Tholen, The Netherlands, +31 (0)166 60 40 40, sales@interseafish.com.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/interseafish.com\/fr\/decongelation-saku\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Decongelation Saku - Interseafish Premium seafood since 1981!\" \/>\n<meta property=\"og:description\" content=\"How to defrost your saku. 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