When I vacuum pak, and freeze fish, it keeps its quality for months. When I do this with tuna, it loses color, texture, and taste, after only a month or so. I was wondering if I froze the collared tuna whole, sealed in a food grade plastic bag, if it would stay fresh longer. I remember seeing a video, where they kept tuna frozen whole, for extended periods of time. I realize that their freezers where colder then mine. But I am just looking for a way to keep tuna around for quality consumption later. The way it goes now, I generally give some tuna away while it is fresh, just so it doesn’t go to waste. Suggestions and advice are welcome.