Tuna treated with Carbon Monoxide - Nordic Catch

Tuna treated with Carbon Monoxide

When it comes to enjoying sushi, freshness is key. Nordic Catch understands this and sources only the highest quality sushi grade ahi tuna for their customers. However, not all tuna on the market is created equal. One concerning practice in the seafood industry is the treatment of tuna with carbon monoxide. But why is carbon monoxide treated tuna bad? Let's dive into the details.

What is Carbon Monoxide Treated Tuna?

Carbon monoxide treated tuna is a process where the fish is exposed to carbon monoxide gas. This treatment is done to preserve the bright red color of the tuna, making it appear fresher for a longer period of time. While this may seem like a harmless practice, it can have serious implications for consumers.

Why is it Bad?

One of the main concerns with carbon monoxide treated tuna is that it can mask the true freshness of the fish. Fresh tuna should have a deep red color, indicating that it is of high quality and safe to consume. However, carbon monoxide treatment can artificially enhance the color of the tuna, making it difficult for consumers to determine if the fish is truly fresh or if it has started to spoil.

Additionally, carbon monoxide treated tuna can give a false sense of security when it comes to food safety. The treatment process does not kill any bacteria or parasites that may be present in the fish. This means that even though the tuna may look fresh, it could still pose a health risk if consumed raw or undercooked.

The Health Risks

Consuming carbon monoxide treated tuna can have potential health risks. If the fish is not handled and cooked properly, it can lead to foodborne illnesses such as scombroid poisoning or parasitic infections. These illnesses can cause symptoms like nausea, vomiting, diarrhea, and in severe cases, even neurological issues.

Choose Quality and Freshness

When it comes to enjoying tuna, it's important to choose quality and freshness over appearance. Nordic Catch understands this and takes pride in sourcing sushi grade ahi tuna that is free from carbon monoxide treatment. By opting for tuna that is not treated with carbon monoxide, you can ensure that you are getting the freshest and safest fish possible.

So, the next time you're craving sushi, make sure to ask your sushi chef or supplier about the sourcing practices of their tuna. By making informed choices, you can enjoy your favorite sushi dishes with peace of mind, knowing that you are consuming the highest quality and safest fish available.