Founder of Cheftalk.com
- Joined Oct 5, 2001
This past week I read and article that said that many of the tuna suppliers spray tuna with Carbon Monoxide so that it stays pink. The interesting thing is that most countries have banned this process, however the fda has approved it for use. I found this a very sad piece of news and now I find myself asking restaurants if they know specifically about the tuna they are serving and if it is natural or has been sprayed with carbon monoxide. Apparently with this process you could leave a tun loin in the trunk of your car for over a year and it would still be pink.