Posted on May 7, 2011 in Hiroko's Blog

At the time of purchasing frozen tuna, please make sure that it is not gassed using carbon monoxide. This treatment has long been practiced for meat in order to preserve the color and disguise the quality; now it is being applied to frozen tuna. Gassed tuna, no matter how old it is, it presents beautiful reddish pink color. Check out this Website: https://www.wedge.coop/newsletter/february-march-2005/gassing-tuna-unnatural-pink-comes-dinner . Ask the staff about the tuna...

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