The freshness of tuna meat is generally judged by its bright red colour. The desirable colour is due to the level of oxygenated myoglobin, which is present in the red muscle fibres. In order to retain its fresh red colour for a longer period, carbon monoxide (CO) gas has been used to treat meat in the modified atmosphere packaging (MAP) system.
Whether raw or cooked, the fish flavor is hearty enough to stand up to strong seasoning and flavors. Yellowfin Tuna Steak meets the FDA regulations for consuming raw. We test every lot of our fish at plant level and put product through a rigorous quality control process.