Fish curing ideas?

Joined Mar 8, 2011
I'm getting a fresh whole tuna (~3kg) by the end of the week. As I've read from On food and cooking that tuna has the lowest chance of parasites and much more so if it is still young/small. 

Now I still plan on vacuum packing then freezing the loins for atleast 60hours just to be safe. 

Aside from salt drying and maybe gravlox what else could I do? 
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