Bright Sushi, Red Flag
By Kelley Herring
With its appetizing hue, sushi tuna (ahi) is hard to resist. The fish must be really fresh to have such a bright shade of red. Right?
Not exactly. It is treated with carbon monoxide - the gas that streams from the tailpipe of your car and is deadly when inhaled. When “applied” to tuna, it reacts with the heme proteins in the fish, imparting the cherry color.
Avoid sushi tuna. While the coloring process may be considered “safe” by industry standards, there’s no long-term evidence that it is. And if carbon monoxide is deadly when you breathe it in, that certainly is enough to raise an eyebrow… if not a red flag.