Fresh tuna, depending on its fat content, ranges in color from pale pink to deep red. (The more fat, the lighter the color.) Tuna tends to oxidize quickly and turn brown when exposed to air, so if purchasing tuna for sushi or sashimi, it is best to look for a bright, even-colored flesh with no brown discoloration.
What color tuna is best?
The best color tuna for sushi or sashimi is bluefin tuna, which is a deep red color. Albacore tuna, which has a pale pink hue, is a good choice for tuna steaks. In general, fresh tuna should have a pleasant fishy smell and firm flesh. Additionally, it should have a good taste. When buying canned tuna, look for wild caught tuna in water or olive oil.
What gives tuna its color?
Tuna gets its color from a protein called myoglobin, which is responsible for bringing oxygen into the muscle tissue. Freshly cut tuna has a dark, purplish red color due to deoxymyoglobin, which in air changes first to bright red oxymyoglobin and then to brown metmyoglobin. Some supermarkets and other places treat their tuna with carbon monoxide to give it a bright, fluorescent color, which is why you may see the fish looking particularly vivid or fluorescent.
Is tuna red or orange?
Tuna is usually red, although it can range from pink to dark red depending on the variety.
What colour is off tuna?
Off-colored tuna typically has dark brown streaks, streaks that might even appear black. It may also appear off-white or milky white in color. It may also have a pale yellow or grayish tint. If the tuna has a glowing, plastic, and almost transparent red to it, that is a sign that it has been chemically treated to give off this color, and should be avoided.