Colour of raw tuna steaks?!


Question: Colour of raw tuna steaks!?
I got some raw tuna steaks from Brazil and they look rather pale (potentially old!? tho im not sure why tuna getting old would make it lose its colour so that may not make scientific sense, but to me it makes it look "old") it is not the lovely red coulour of some steaks!? is it ok to eat!? i really wanted to eat them virtually raw (ie only seared & raw in the middle) would that still be ok!?

their use by date is the 14th june- they look like :

http://images!.inmagine!.com/168nwm/westen!.!.!.

ie rather than:

http://www!.allfreshseafood!.com/mm5/graph!.!.!.

yes, i KNOW its not sushi grade tuna, & i dont care (i dont think!.!. not sure lol) because i dont have access to sushi grade tuna!.!. (unless some knows an online sushi grade tuna site that delivers to UK!.!.!.!. *must stop online ordering!! lol*)Www@FoodAQ@Com


Answers:
I've seen fresh tuna look like your first pic!.!.!. I think it depends upon whether it's ahi, blue fin, yellow fin, etc!.

To check if it's old, press into the flesh!. If the indentation stays there (and fills w/ water), it's old!. If it springs back, it's good!. Smell is also a good indicator!. IT should smell like the sea, salty and fresh, not fishy and funky!.Www@FoodAQ@Com

Most raw tuna steaks I've seen in the grocery store are a darker pinkish color!. It's possible that the color difference in the steaks you got had to do with the distance they had to travel!. They could have spoiled if they weren't refrigerated properly on the way!. If I ate tuna, I wouldn't eat them!.Www@FoodAQ@Com

Tuna varies in color !.!.!. the dark red stuff you see on sushi is bluefin, from a specific part of the fish!.

Paler flesh comes from other species of tuna, or other parts of the bluefin!.Www@FoodAQ@Com

a good tune is pink or a really birght redWww@FoodAQ@Com

If they came from Brazil then they have probably been frozen at some point in time and whilst dry-freezing is probably the safest and best way to do it, there is always colour loss!. just to be on the safe side I would suggest that you cook them through!.!.rare may be fashionable but it is not always safe!.!.and just as they are ready, drop a teaspoon of pesto, green or red, onto each one and serve!. Not only delicious but it stops the tuna from seeming dry!. If you do not have any pesto then just a drizzle of olive oil!.!.sunflower if that is all you have on hand and a sprinkling of black pepper!.Www@FoodAQ@Com





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