A new Sushi place has opened in my town, and the locals (and myself) were very excited! The owner seems very nice, and claims to have studied in Japan, and has “perfected” many rolls and recipes.
On my first visit, I ordered a roll and some Nigiri, mostly Tuna. I noticed the Tuna was BRIGHT pink, but looked and smelled fresh, and it tasted good.
This is when I discovered that many places in the US (not legal everywhere) will treat their tuna with carbon monoxide to halt the browning process that happens with O2.
My question(s) are: Does this bother anyone? Does this indicate anything unethical about the owner? Aside from smell, are there other indicators to look out for if the fish has gone bad?
I want to support this local business, but I feel at odds with this new found knowledge. It’s also possible I’m wrong about this tuna being treated, but it definitely seemed more pink that what I would consider “normal”. Tasted great!
Thoughts?
