Are you a fan of tilapia?
It’s a popular fish choice for many, thanks to its mild flavor and versatility in cooking.
But have you ever come across orange tilapia and wondered if it’s safe to eat?
The answer isn’t as straightforward as you might think.
While tilapia is generally considered safe to consume, there are some important factors to consider when it comes to the color of the fish.
In this article, we’ll explore the reasons behind orange tilapia and whether or not it’s safe for consumption.
So, let’s dive in and learn more about this colorful fish!
Is It Safe To Eat Orange Tilapia?
When it comes to the color of tilapia, orange is not a natural hue. In fact, it’s a sign that the fish has been treated with carbon monoxide (CO) during processing.
This treatment is used to help the fish look fresher for longer by delaying the oxidization of the meat, which is what causes fish to turn brown as it spoils. While this may sound like a good thing, it’s important to note that carbon monoxide treated tilapia can be misleading.
When the fish starts to spoil, the entire fish will turn orange, making it difficult to tell if it’s still safe to eat. This is why many people are hesitant to consume orange tilapia.
However, it’s important to note that the color of the fish does not necessarily indicate its safety for consumption. Tilapia is generally safe to eat when raised under proper conditions and stored and cooked according to safety guidelines.
Fish with high levels of mercury and other contaminants should be avoided, but tilapia is a good choice for pregnant or breastfeeding women and children over the age of two.
It’s also important to consider where your tilapia comes from. China is the largest producer of tilapia, but their farming practices are poorly regulated and often involve the use of illegal antimicrobials and antibiotics. This makes Chinese tilapia a risky choice for consumption, regardless of its color.
On the other hand, tilapia from countries like the USA, Canada, Ecuador, Peru, and the Netherlands are raised under high standards and are generally safe to consume. If these options are unavailable, you can also opt for tilapia from Indonesia, Mexico, Honduras, Colombia, and Taiwan.
What Is Orange Tilapia?
Orange tilapia refers to tilapia that has been treated with carbon monoxide (CO) during processing to delay the oxidization of the meat and make it look fresher for longer. This treatment gives the fish an orange color, which can be misleading when the fish starts to spoil. However, it’s important to note that the color of the fish does not necessarily indicate its safety for consumption. Tilapia is generally safe to eat when raised under proper conditions and stored and cooked according to safety guidelines. It’s important to consider where your tilapia comes from, as some countries have poorly regulated farming practices that involve the use of illegal antimicrobials and antibiotics. Tilapia from countries like the USA, Canada, Ecuador, Peru, and the Netherlands are raised under high standards and are generally safe to consume.
Why Is Tilapia Orange?
As mentioned earlier, the orange color of tilapia is a result of carbon monoxide treatment during processing. This treatment is used to preserve the appearance of the fish and delay the oxidization process that causes fish to turn brown as it spoils.
The use of carbon monoxide in food processing has been a controversial topic, with some experts arguing that it can be misleading for consumers. While it’s true that the treatment can make fish appear fresher for longer, it can also make it difficult to tell when the fish is no longer safe to eat.
It’s important to note that not all tilapia is treated with carbon monoxide. Fresh, untreated tilapia tends to have a pink vein running down the center of the filet, while carbon monoxide treated tilapia has a red and almost orange vein.
If you’re unsure whether your tilapia has been treated with carbon monoxide, you can ask your local fish monger about the provenance of the fish. Tilapia from Latin American farmers tend to be untreated, while Chinese and Taiwanese farmers tend to be treated when exported.
Potential Health Risks Of Consuming Orange Tilapia
One potential health risk of consuming orange tilapia is the presence of arsenic contamination. Arsenic can accumulate in the muscle tissues of fish, including tilapia, when they are farmed in an arsenic-rich environment. Chronic exposure to arsenic can increase the risk of bladder and lung cancer, making it important to be cautious about the source of your tilapia.
Another risk associated with consuming tilapia is its omega-6 to omega-3 ratio. Tilapia contains much less omega-3 than other fish like salmon and contains more omega-6 fatty acids, which are considered less healthy than omega-3s. Some experts caution against consuming tilapia if you are trying to lower your risk of inflammatory diseases like heart disease.
In addition, carbon monoxide treated tilapia can be misleading as it delays the oxidization of the meat, making it difficult to tell if the fish is still safe to eat when it starts to spoil. This emphasizes the importance of proper storage and cooking techniques to ensure the safety of your tilapia.
How To Ensure The Safety Of Your Tilapia
To ensure that your tilapia is safe for consumption, it’s important to follow some simple guidelines. First, always purchase tilapia from a reputable source. Look for labels that indicate the country of origin or certification from organizations like Ocean Wise, Wal-Mart, World Wildlife Fund, Global Aquaculture Alliance, or Aquaculture Stewardship Council.
Avoid purchasing tilapia from countries with poor regulations and farming practices, such as China. If you’re unsure about the source of your tilapia, don’t hesitate to ask your retailer or supplier for more information.
When storing and cooking your tilapia, make sure to follow proper food safety guidelines. Store your fish in the refrigerator at a temperature below 40°F and cook it to an internal temperature of 145°F to kill any harmful bacteria.
Finally, be aware of the risks associated with carbon monoxide treated tilapia. While the treatment itself is not harmful, it can be misleading when determining the freshness and safety of the fish. If you’re unsure about the color of your tilapia, use other indicators such as smell and texture to determine if it’s still safe to eat.
By following these guidelines, you can ensure that your tilapia is safe, nutritious, and sustainable.
Other Factors To Consider When Eating Tilapia
Aside from the color and origin of the tilapia, there are other factors to consider when consuming this type of fish. One of the main concerns is its omega-6 to omega-3 fatty acid ratio, which is higher in tilapia compared to other types of fish like salmon. While omega-6 fatty acids are essential for our health, too much of it can lead to inflammation and increase the risk of chronic diseases like heart disease and arthritis.
Another factor to consider is the method of cooking. Deep-frying or pan-frying tilapia can increase its calorie and fat content, which can be detrimental to your health if consumed in excess. Grilling or baking tilapia is a healthier option as it retains its nutrients without adding extra calories and fat.
Lastly, it’s important to consume tilapia in moderation as part of a balanced diet. Eating too much of any type of food can lead to an imbalance in your nutrient intake and increase the risk of health issues. Consuming a variety of fish and other protein sources like beans, nuts, and tofu can provide your body with a range of essential nutrients for optimal health.
