09-19-2026, 05:52 AM
Interesting read on the Carbon Monoxide Treatment of tuna:
Carbon Monoxide (CO) Treatment in Tuna — What It Is, Why Japan Banned It — Sashimi DC
Also, interesting that Japan, along with the European Union and Canada, prohibits the practice and importation of carbon monoxide treated tuna because carbon monoxide locks in a false red color indefinitely meaning a piece of fish can look "freshly caught" long after it has actually degraded or spoiled, but its okie dokey here in Hawaii and the rest of the good ole US of A. But that red dye in skittles is off limits!
This topic takes me back to my early High School days in the 70's and at MANDATORY for girls' etiquette and dining class and our teacher, Mrs. Leopold, saying, "If your date/husband takes you to a steak restaurant, DO NOT order seafood. If he takes you to a seafood restaurant, DO NOT order steak!"
I'd add to Mrs. Leopold's wisdom, if in Hawaii, eat Hawaii tuna!
Carbon Monoxide (CO) Treatment in Tuna — What It Is, Why Japan Banned It — Sashimi DC
Also, interesting that Japan, along with the European Union and Canada, prohibits the practice and importation of carbon monoxide treated tuna because carbon monoxide locks in a false red color indefinitely meaning a piece of fish can look "freshly caught" long after it has actually degraded or spoiled, but its okie dokey here in Hawaii and the rest of the good ole US of A. But that red dye in skittles is off limits!
This topic takes me back to my early High School days in the 70's and at MANDATORY for girls' etiquette and dining class and our teacher, Mrs. Leopold, saying, "If your date/husband takes you to a steak restaurant, DO NOT order seafood. If he takes you to a seafood restaurant, DO NOT order steak!"
I'd add to Mrs. Leopold's wisdom, if in Hawaii, eat Hawaii tuna!