Various factors influence the color of tuna. These can include; 1. the fat content, 2. the species and 3. the cut. And while red, raw tuna (usually) signifies that the fish is fresh, fresh tuna can oxidize and turn chocolate brown very quickly. A chocolate brown color doesn’t necessarily mean that the fish has gone bad.
That deeply red color that you’re seeing in restaurants and super markets may actually be a result of carbon monoxide gas. Carbon monoxide gas can prevent the food from discoloring and actually turn brown tuna red.
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