We’ve said it before and we’ll say it again: trust no fish.
After news that our sushi is not only often mislabeled with the wrong type of fish, but also might contain microbeads, we didn’t think we could take any more fishy betrayal.
But it just keeps coming.
A new report from a European Commission document seen by IntraFish states that people are dyeing cheap tuna with vegetable extracts so they can sell it as pricier fresh fish.
The vegetable extracts used are high in nitrates, so are able to turn cheap fish the bright pink you’d expect from fresh fish.
That means people are able to fob off the cheap stuff as fancy fresh fish you can eat raw in sushi restaurants.
Which is pretty rubbish, as fish that’s not actually fresh is often not safe to eat raw. Meaning that these fish-dyers aren’t just cheating us out of our cash, but are risking our health, too.
IntraFish reports that the tuna-colouring tends to happen in Italy, France, and Spain, so it’s not too much of an issue in the UK just yet.
So there’s no need to panic and start running around restaurants throwing fish at chefs and calling them liars.
But it’s probably worth being a little more cautious when it comes to ordering fresh fish. If it’s cheaper than it should be, you’re buying budget sushi, or the restaurant’s a bit vague about where their fish is coming from, maybe skip it.
If your fish is cooked and you’re not too bothered about what it actually is (as long as it tastes good), you’re probably safe. Enjoy.
H/T The Independent.