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http://www.nytimes.com/2004/10/06/dining/06TUNA.html

October 6, 2004

Tuna's Red Glare? It Could Be Carbon Monoxide By JULIA MOSKIN
[big color picture of sushi bar]
Caption: APPETIZING? At Oh! Raku, above, tuna,
boldly red, has been treated with gas.


BUYERS of fresh tuna, whether at the sushi bar or the supermarket,
often look for cherry-red flesh to tell them that the fish is
top-quality. But it has become increasingly likely that the fish
is bright red because it has been sprayed with carbon monoxide.

[I tried posting this last week but it didn't show up on google.]
[Please see NYT for the complete, very interesting article]

George Orwell wrote:
>
> Some a.f.s regulars are in the sushi business and I was wondering
> if you knew about this or if your suppliers tell you whether
> their tuna is CO treated.

If it is bright, brick red it was CO treated. They typically vac-wrap
and freeze the CO treated tuna. So if you're buying a frozen block it
would still be in the wrapper.

I haven't seen CO treated tuna, the chef would never get it.

--
Dan