is grey tuna safe to eat

Is Grey Tuna Safe to Eat? A Breakdown of This Common Concern

Tuna is a popular and nutritious fish that’s commonly enjoyed in sandwiches, salads, pasta dishes, and sushi. However, you may have noticed that the color of raw tuna can range from dark red to light pink to an unappetizing gray. This naturally raises the question – when tuna loses its vibrant hue and turns grayish, is it still safe to eat?

Let’s closely examine what causes tuna to turn gray, how to tell if it’s spoiled, and whether discolored tuna is okay for consumption.

What Makes Tuna Turn Gray?

The natural flesh of fresh tuna ranges from deep crimson to light pink, which comes from a protein called myoglobin that contains iron When myoglobin is exposed to air, the iron oxidizes and causes the color to change to grayish-brown Here are the main culprits that can turn tuna gray

• Oxidation: Exposure to oxygen causes the iron in myoglobin to oxidize, leading to a dull gray/brown color.

• Age: As tuna ages, myoglobin starts to degrade even without air exposure, causing the color to fade.

• Frozen Storage: Lengthy freezing degrades enzymes and proteins, resulting in tuna discoloration over time.

Signs that Gray Tuna Has Spoiled

While a light gray color alone doesn’t necessarily mean tuna has spoiled, there are some clear signs that gray tuna has gone bad:

• Dark brown or greenish hues signal the growth of bacteria and spoilage.

• An “off” or pungent fishy odor indicates the tuna has turned.

• A slimy texture or mushy feel means tuna is past its prime.

• Gray tuna past its expiration date should not be risked.

As long as none of these warning signs are present, light gray tuna is likely still fine to eat, though the taste, smell, and texture may be slightly different. It’s best to rely on multiple senses, not just color, to assess freshness.

Proper Tuna Storage

To prevent premature discoloration, tuna needs to be stored properly to maintain quality. Here are some tips:

• Keep tuna chilled below 40°F, or ideally closer to 32°F.

• Wrap tuna steaks or loins tightly in plastic wrap or foil if storing over 1 day.

• Place tuna in a container on ice to keep extra cold.

• Limit air exposure, since oxygen causes oxidation.

• Freeze tuna for longer than 2 days storage and thaw in the fridge before using.

• Look for reputable “sushi-grade” tuna that’s been handled properly.

Proper icing and chilling inhibits bacteria growth and keeps tuna fresher for longer. Freezing tuna can also prolong shelf life. Follow these guidelines for maximum tuna freshness.

Controversy Around Carbon Monoxide Treatment

You may have heard about the controversial and banned practice of treating tuna with carbon monoxide gas to artificially keep it looking red. While carbon monoxide bonded tuna appears fresh, it does not actually stop the tuna from spoiling. This deceptive treatment can disguise old, lower quality tuna. When buying tuna, stick to reputable sources that don’t use carbon monoxide. Vibrant color alone doesn’t mean the tuna is fresh and safe to eat.

High Quality Brands

For confidently fresh tuna, look for these top brands known for responsible sourcing and handling:

• Wild Planet – Pole and line caught albacore and skipjack tuna

• Safe Catch – Lab tested for mercury with eco-friendly fishing

• American Tuna – Sustainably caught yellowfin and albacore

• Henry and Lisa’s Naturals – Pole and line caught, no carbon monoxide

• Whole Foods 365 – Reputable sourcing practices

Tuna from these sources, even if somewhat gray, is very likely still safe to eat as long as properly stored.

Cooking Gray Tuna to Be Safe

If you want an extra guarantee of safety, cooking tuna eliminates any risks. According to the FDA, tuna should be cooked to an internal temperature of at least 145°F to kill potential bacteria. Here are some safe cooking methods:

• Sear tuna steaks briefly until rare or medium rare inside

• Make tuna casseroles, tuna melts, or tuna patties

• Grill tuna skewers or kebabs

• Add seared tuna to pasta, salads, rice bowls

• Bake tuna loins, kebabs, or burgers until fully cooked through

Cooking grayish tuna allows you to still enjoy its flavor without worry in your favorite recipes.

Is Gray Tuna Worth Eating?

While gray tuna may not seem visually appealing, properly handled gray tuna still retains much of its nutritional value and delicious umami flavor. If you’ve bought high-quality tuna, it’s likely worth eating even with some discoloration, rather than throwing it out based on color alone.

As long as there are no signs of spoilage like odor or slimy texture, light gray tuna is likely still safe to eat. With careful assessment for freshness and proper storage, you can confidently enjoy gray tuna sushi, poke bowls, seared tuna steaks, and more. Don’t let a little oxidation stop you from reaping the healthy benefits of tasty tuna.