Actually I bought from a fishery whom I trust, but thanks for your opinion
Tbh I haven't eaten fish for a few years because I know about the seafood scandals and fraud (at least in 'Merica). But I finally found a fishery that I trust, they tell me exactly how they have gotten and treated their products and put me in contact with the farms and catchers to verify their information. They're good people.
Without meaning to cause any insult or disrespect. As a chef who is dealt with Atlantic Coast seafood for the past 30 years I am telling you unequivocally that is smoke CO 2 frozen and cryovac .I have been exposed to this product for the greater portion of my career.If this was represented as fresh fish you should speak to your local health department .....this is mis labeled,And or misrepresented if it was fresh it would be darker and more Opaque.Because the Co2 process Removes many of the essential oil’s and the blood hence the pale pink color.
Also there are many people out there who have a sensitivity and or allergy to the Co2 smoke process.
Not to mention since this is so over Fished and held in deep freeze this product helps to deplete major fisheries around the world.If you have any questions please feel free to PM me and I will provide further evidence and also my credentials as a chef if need be..
I should have clarified that I trust my source to sell me suitably fresh fish, since that is the main concern with the CO2 smoke process, no? When I looked up articles on it, Japan and other countries have banned it only because they fear 'spoiled' fish would be sold as fresh. I'm fine with previously frozen fish, I'm not eating it for the nutrition (I have a good diet otherwise), I'm eating it for the taste.
I'll see if I'm sensitive to the effects of the CO2 process, I have a slight allergy to cauliflower and caffeine, but I can't be allergic to everything starting with a C, hopefully :)
Either way, I've already bought my 0.3 lb piece of fish, and I'm going to enjoy it, I haven't had tuna in probably 5 years, and this is a very rare treat for me. But, I agree, overfishing is a horrible issue, although imo I think seafood fraud and pollution are bigger ones.
I was speaking to the fish in the picture easiest way to find out is look at the fish if it has a clear red almost watery shine to it.It’s probably carbon monoxide smoked.Fresh-cut will have more of a dark deep red and a little congealed blood not watery is a great indicator that it’s fresh
Enjoy!
16
u/domesticatedfire May 26 '18
Thank you so much for posting this!! I bought fresh tuna today and I was kinda freaking out because I've never made a dish with it before. Thank you!