http://www.nytimes.com/2004/10/06/dining/06TUNA.html?_r=0
and now check out this photo I took (today at 2:30 PM):
What is wrong with this picture? Shaws: What do you mean the tuna in my harmless-looking sushi was in fact treated with carbon monoxide to promote color retention?!
How many of us know this about our so-commonly consumed raw tuna? Though the Drug and Food Administration assures us that it is a harmless process, do we really want to say that we eat tuna that has been treated by this gas (so often referred to with a bad connotation)? It is treated to prevent natural decomposition- to give it that succulent pink color...
I don't know about you, but my lunch hour today was an eye-opening moment for me.
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