If you wish to be on the safe side, you can eat frozen tuna that has turned brown but retains its reddish hue.
As a general rule, it might be unsafe to consume if you can’t find any pinkish or reddish hue and the tuna meat has only a dark color.
Even when the tuna has been caught fresh, the meat will naturally turn brown or dark due to oxidation.
This is because tuna meat that is out of water tends to darken when it is caught. Therefore, this type of brown tuna meat is also safe to eat.
Typically, the seafood industry treats tuna meat with carbon monoxide, artificially allowing it to retain the pinkish and reddish color.
This method lets the shoppers associate the bright colors with freshness, so they tend to think the tuna meat is safe for eating.
Brown tuna steak is typically safe to eat if it has turned dark or brown but still manages to have that pinkish and reddish tinge.
If your tuna is all dark and lacks any red in it, it’s best to dispose of it.
Tuna that has gone bad will generally have dark brown streaks. In worse cases, these streaks may appear darker or even black.
You can do the same with white or pinkish tuna too. The best way to identify if a tuna has gone bad is to look for any discoloration running through the flesh. There are some instances when the discoloration can also be yellow or greenish.
The seafood industry catches the tuna and sends it for treatment immediately. The tuna meat is treated with carbon monoxide during this process to retain its natural reddish color artificially.
However, if the meat is left untreated, it would turn brown with pinkish or reddish tinges when frozen above -22 degrees Fahrenheit.
This brown tuna is safe to eat as long as it has that reddish fleshy color.
However, if the meat doesn’t appear to have those crimson hues and has a dark brown color, the meat has gone bad and is unsafe for consumption.
In some cases, the discoloration may also have yellow and green-colored streaks running along with the dark meat.
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