Did you know that bright red tuna isn’t always a sign of freshness? When tuna begins to age or is improperly stored, it naturally turns brown or gray as myoglobin oxidizes. That color change is a built-in spoilage signal and it makes the fish harder to sell. To bypass that, some tuna is treated with carbon monoxide or nitrite compounds, which bind to myoglobin and lock in a vivid cherry-red color. The problem? The color stays even while the fish continues to spoil internally. This treatment can
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