Can You Eat Oxidized Tuna?

In general, it’s okay to eat tuna that has darkened in color while keeping a crimson undertone. It would be preferable to discard and not eat it if it is simply dark and has no reddish tint at all.

Although it is reddish or pinkish when it is first caught, tuna naturally oxidizes quickly and turns brown. Therefore, it is still ok to eat.

Since people tend to link vivid colors with freshness and are more likely to purchase, wholesalers intentionally produce the reddish or pinkish color it keeps by treating it with carbon monoxide.

To be safe, it’s recommended to throw out tuna that has turned dark brown (lost its reddish or pinkish hue). It’s one of the symptoms that it’s become unhealthy.

Consider the situation where you are unsure whether to purchase white tuna or yellowtail tuna.

You’ll find my most recent article helpful. I discussed the best-tasting tuna and the distinctions between white and yellow tuna in it. The distinction between yellowfin and yellowtail tuna was clarified.

I also provided information on the sort of tuna used in sushi and the price of yellowtail.

Even though “Tailpipe Tuna” exists, Mikuni will never carry it.

Think again if you think that blasting tuna with carbon monoxide to give it a vivid, luminous color is something out of science fiction. The term “tailpipe tuna,” which refers to this procedure, is widely used in the US, and it can be found at many supermarkets, fish markets, and eateries across the nation.

The mainstream media has been shedding light on this dirty little secret since 2004. Untitled Article “Red Glare of the Tuna It Could Be Carbon Monoxide” highlighted the fact that “Japan, Canada, and the countries of the European Union have outlawed the practice because to concerns that it could be used to hide rotting seafood. The article first published in The New York Times’ food section in October of that year.”

Depending on its fat level, fresh tuna can range in color from light pink to dark red. (The color is lighter the more fat there is.) Tuna has a propensity to oxidize quickly, turning it an unappetizing grey or brown. Everyone doesn’t want to eat it because of how it looks, even if it might still be rather fresh at that point.

This is where gassing comes into play. Some eateries and shops treat fish with carbon monoxide to keep the color appealing to customers. No matter how old the tuna is, the gas’ reaction with its myoglobin produces a stable colour. Even tuna that has turned brown can miraculously turn rosy and fresh-looking when exposed to carbon monoxide.

While carbon monoxide keeps the fish’s color from fading, its freshness is unaffected. As a result, it is feasible to consume appealingly ruby-red tuna that is actually days or even weeks old. The Times article quoted a sales representative for a global fish supplier as claiming, “You could keep it in the trunk of your vehicle for a year, and it wouldn’t turn brown.”

Even worse, the majority of the carbon monoxide-treated tuna originates from developing nations with lax food safety regulations. A gassed tuna product was related to a salmonella epidemic in 2012 that sickened 425 individuals, according to the CDC.

You may be confident that Mikuni will never partake in such dishonest, perhaps harmful activities. In actuality, our tendencies are firmly at the other extreme. For our sashimi, we only use grade-one tuna, the best grade attainable based on first look, size and form, color, texture, and fat content.

The grading system is largely subjective, thus one company’s top rating may not correspond to another’s. Due to these fluctuations, we only buy our tuna from a small number of highly reliable sources that we have grown accustomed to over time. We get both yellowfin and bigeye tuna, and the sources we use vary daily according on the environment. Most of our fish these days comes from Hawaii, Fiji, and the Marshall Islands.

At Mikuni, we place a high value on deliciously appealing food, and we always pay attention to how each dish is presented. However, our passion to excellence goes far beyond the surface, and we embrace a commitment to quality and freshness that is simply unmatched anyplace else.

Can You Get Sick From Eating Tuna Steak?

Scombroid fish poisoning symptoms include tingling or burning in the mouth, facial swelling, rash, hives, and itchy skin, as well as nausea, vomiting, and diarrhea. Five illnesses have been linked to the recalled products thus far.

Before consuming canned tuna, be sure it is still edible by examining its color. Don’t eat any tuna that has any spots of discolouration on it. Black, dark brown, or green are all potential choices. Don’t even think of eating discolored tuna because it is poisonous.

Past the Date of Use

Fresh tuna steaks are either caught recently and delivered directly to your grocery store, or they are quickly frozen and thawed. It doesn’t last very long still fresh. Eat your tuna steak within 24 hours of getting it home. It might be harmful if you picked it up recently and haven’t had a chance to eat it. A “sell-by” or “best if used by” date is imprinted on cans of tuna. While eating tuna after these dates is certainly safe, it’s safer to just discard the cans or pouches. After these dates, the producer doesn’t guarantee freshness, and the tuna may already be spoiled.

How to consume raw tuna safely

The easiest approach to get rid of parasites and reduce your chance of contracting a foodborne illness is to cook tuna. However, it is still safe to consume raw tuna.

To get rid of parasites, the Food and Drug Administration (FDA) suggests freezing raw tuna in one of the following ways (20):

  • 7 days of freezing at -4degF (-20degC) or below
  • Frozen at -31degF (-35degC) or lower until solid, then kept at that temperature for 15 hours.
  • storage for 24 hours at -4degF (-20degC) or lower and freezing at -31degF (-35degC) or lower until solid

The majority of parasites will probably be killed by using this procedure, but there is a slight possibility that not all parasites will be removed.

The majority of eateries that offer sushi or other types of raw tuna adhere to the FDA’s freezing guidelines.

Ask for further information and only consume raw tuna from reputed establishments if you have any concerns about how it was prepared.

Look for a trustworthy fishmonger who is informed about the origin of their fish and how it is handled if you intend to prepare a raw tuna dish at home.

If raw tuna has been frozen to kill parasites in compliance with FDA requirements, it is typically safe to consume.

How can you prevent the oxidation of tuna?

The tuna used in the carbon monoxide process is chopped and prepared for sale before the meat is put through a machine that injects carbon monoxide into it to prevent the meat from oxidizing. This keeps the tuna fresher longer and stops it from turning brown.

Without carbon monoxide, the flesh will often turn brown after coming into touch with the air within a few days.

The use of carbon monoxide guarantees that the fish will maintain its original red color and long shelf life. The benefit of this procedure is that the tuna will look brighter and keep for longer.

The drawback of this method is that it is quite challenging for the buyer to determine how fresh the tuna is when purchasing it. Additionally, since the majority of the tuna sold in the United States is imported from Europe, it is impossible to determine who, when, and how the coloring was applied. Salmonella outbreaks have been linked to imported carbon monoxide-treated tuna in the United States. The European Union, Canada, and Japan have all banned the carbon monoxide treatment of tuna due to these kinds of risks.

Always inquire about the origin and processing of your yellowfin tuna seafood to ensure its safety.

You can read this article to learn more about the therapy for carbon monoxide in tuna.

Can tuna cause food poisoning?

According to a study published in the Journal of the American Medical Association, histamine poisoning from tuna is a developing issue. Histamine poisoning results in symptoms such as a rash, face flushing, diarrhea, cramping, vomiting, tightness in the throat, and headache. These symptoms are incapacitating but only last a short time and are typically not fatal.

What occurs if you consume stale tuna?

Scombroid food poisoning, or just scombroid, is a foodborne ailment that frequently happens after consuming rotten fish. Flushed skin, headaches, itching, impaired eyesight, cramping in the abdomen, and diarrhea are possible symptoms. The average window for the onset of symptoms is 10 to 60 minutes after eating, and they can linger for up to two days. Rarely, issues with breathing or an irregular heartbeat could arise.

Scombroid is caused by eating fish that has been improperly stored or processed and is high in histamine. Tuna, mackerel, mahi mahi, sardines, anchovies, herring, bluefish, amberjack, and marlin are among the fish that are frequently blamed. These fish naturally contain a lot of histidine, which when exposed to bacterial development during incorrect storage is converted to histamine. Histamine is not removed by further cooking, smoking, or freezing. The symptoms are often used to make the diagnosis, which may also be confirmed by a normal blood tryptase level. The likelihood of a diagnosis increases if several persons who consume the same fish experience symptoms.

The best form of prevention is to immediately chill or freeze fish when it is caught. Antihistamines like ranitidine and diphenhydramine are typically used in treatment. Severe symptoms may require the use of epinephrine. It is one of the most typical types of seafood poisoning, along with ciguatera fish poisoning. It can be found worldwide in both polar and tropical waters. There has just been one death confirmed. In 1799, the condition was initially described.

What happens if I eat tuna that has gone bad?

As long as the can is undamaged, unopened canned tuna is generally safe to consume years after the expiration date on the label. Canned tuna keeps in the fridge for three to five days after being opened.

The same is true of canned food in general, and canned tuna is no exception.

I probably wouldn’t dare to open a can that was 30 years old, despite some reliable sources claiming that it lasts forever. But if it has only been “expired” for a short while, it’s not a big concern (at least for me).

Let’s now talk about quality. There’s little reason why the product shouldn’t preserve its quality for a lot longer, even if the producers guarantee that it will (depending on the brand) for 3 to 5 years after canning.

There isn’t anything fishy going on within the tuna because it is kept in a (almost) hygienic environment. Therefore, a can that is 9 years old shouldn’t expire or even taste much worse than one that is 4 years old.

Like almost other leftovers, they last for 3 to 5 days when stored properly.