Fresh and red. That is how we prefer tuna, right? The value inspection service warns that you should not stare blindly at the color.
In fact, it may just be that your piece of tuna is already inedible, but it still looks fresh. And before you know it, you have food poisoning.
Fresh tuna is red in color and becomes increasingly brown as it gets older. That soon looks a lot less tasty. And that is why some fish farmers throw beet juice over it in order to still be able to sell it, as the value inspection department knows. A day-old fish looks like it was caught the same day.
Don’t look, but smell
When buying a piece of fresh tuna, do not be fooled by the color, the inspection service of value fish lovers is very impressed. Smell too. The older the fish, the more the fish will stink. The Nutrition Center also recommends eating fresh fish on the day of purchase or possibly the following day. Also keep fish as close to the freezing point as possible. The best thing is to wrap it in a piece of cling film and cover it with ice cubes.