There’s growing concern over the use of questionable methods like “vitamin tuna” treatment, where low-grade fish are chemically enhanced to appear higher quality.
These processes often go undisclosed and raise serious health and ethical questions.
TS & CO TREATED FRESH TUNA vs. VITAMIN COMPOUND TREATMENT OF LOW GRADE FROZEN TUNA
The preservation and enhancement of seafood products, particularly tuna, through treatments like Tasteless Smoke (TS), Clear Smoke, or carbon monoxide (CO), has been extensively discussed. These methods aim to preserve freshness, color, moisture, and other desirable qualities. According to an article by George J. Flick, Jr., Ph.D., originally published in the April 2002 edition of the Global Aquaculture Advocate, TS, similar to unrefined wood smoke, achieves its effectiveness through the action of carbon monoxide (CO) on the meat’s surfaces. This CO, comparable to levels found in traditional wood smoke, significantly extends the product’s shelf life and enhances its visual appeal.
However, discussions on the potential misuse or abuse of TS and CO abound. The distinction lies in the ethical approach of trusted suppliers and producers who utilize these methods not to transform lower quality tuna into an appearance resembling higher quality, but rather to maintain the inherent properties of fresh tuna prior to being frozen. By prioritizing using fresh, high-quality tuna as the base for applying gas treatments, they are able to ensure authenticity and integrity in their processes.
In recent times, and as reported by SeafoodSource, lower quality frozen tuna, typically exhibiting a brownish hue, undergoes a treatment involving soaking in a mixture of additives and colorants that result in a substantial net weight increase of product as well as augmenting the appearance of lower quality tuna loins, transforming them into a more visually appealing, reddish hue that closely mimics the appearance of higher quality (AAA-grade) loins.
This practice raises debates regarding the manipulation of product attributes through additives and treatments, prompting discussions on ethical considerations, consumer awareness, and the transparency of labeling and processes within the seafood industry.
TIPS FOR BUYERS
When purchasing seafood, especially tuna or other fresh products, relying on sensory evaluation is key. Here are some tips for buyers:
Moisture Level Assessment: Thawed Frozen seafood should have a certain level of moisture. Excessively dry or overly wet textures might indicate improper handling, aging, or treatment. Gently press the flesh; it should yield slightly and not feel too dry or excessively mushy.
Odor Check: Thawed Frozen seafood should not have any strong or unpleasant odors, which could indicate spoilage or improper storage. Trust your nose; if it doesn’t smell right, it might not be a good quality product. When cooking vitamin treated tuna, it often smells like cooked chicken.
Overall Appearance: While bright color can be visually appealing, it shouldn’t be the sole indicator of freshness. Look for signs beyond color, such as clear and shiny flesh, and be aware of any discoloration or browning that might signify age or treatments to enhance appearance. Be aware of yellowish water discharge and white-pink hue color.
Relying on multiple sensory cues, including moisture, odor, and overall appearance, helps in making a more informed decision about the freshness and quality of the product, ensuring a more satisfying culinary experience.
For additional information on what additives to test for, click here.