The increasingly common process is used to make low-grade tuna appear to be of a higher quality through a mixture of chemicals and gas treatments that often go unlabeled.
Yellowfin and bigeye tuna steaks and loins sold in the U.S. and likely Europe are increasingly being treated with unlisted ingredients such as citric acid, beet extract, and sodium, according to seafood industry executives. Up to 60% of yellowfin tuna from Vietnam is injected with saline, soaked in beet juice, paprika, and additives, and treated with carbon monoxide or clear smoke to enhance color and weight, boosting its value by 15-20%. This practice, common with lower-grade tuna, is not typically disclosed on labels.
Sea Delight and Seafarers, two major U.S. tuna importers, have raised concerns about these “dishonest methods.” They emphasize the importance of transparency and note that many importers and consumers are unaware of these treatments, which can include sodium, nitrate, and citric acid. These additives can mislead consumers about the quality and safety of the tuna, potentially posing health risks for those with allergies or dietary restrictions. The “vitamin tuna” practice, which began infiltrating the market 12-14 months ago, is now prevalent among Vietnamese, Indonesian, Thai, and Malaysian exporters.
The widespread adoption of these methods, driven by the need to stay competitive, has resulted in a significant market disruption. Legitimate tuna processors are struggling to compete with the lower prices of treated tuna. Concerns are mounting over the long-term impact on the reputation and integrity of the tuna industry.