Carbon monoxide in fish

[mdjohn]

Went to buy some Tilapia fish - noticed they had a new brand, so I read the ingredients list on the bag --

Processed using Carbon Monoxide

what !!!    so I did some web surfing and found this

Many processers in China routinely use CO on tilapia immediately prior to and during processing in order to give fillets a bright red color increasing product appeal. Tilapias sold into the local markets in China are not treated with CO. It is not legal in China! Every processor that I have worked with has always told me the same thing. Chinese processing plants are catering to their customers requesting it. When their clients ask for it, it is used. They do not add it as standard operating procedure but only in response to clients requesting it.

http://www.seafoodsource.com/blogs.aspx?id=4294993601&blogid=4295004787

so read the ingredient list on frozen fish before you buy it 

[R D]

Why would you buy frozen fish from China ? Never mind,they already did their test run with pet food,they know now that they can take out at least 1/3 of us with a poisoned food supply.

[rdbeard]

I'm with RD on this one. why would anybody buy any kind of seafood from any foreign country especialy china or thailand. i can only imagine workers squating in a rice paddy just upstream from some of thier farm raised fish and shrimp ponds,yuk. buy Ameican wild caught seafood, it's the best tasting and safest in the world.

[mdjohn]

I don't want to turn this into a peeing contest but if Americans buy and eat only American seafood - american fish and shellfish and the seafood industry would be extinct in under one year - do your due diligence

eat sustainable seafood

http://eartheasy.com/eat_sustainable_seafoods.htm

there is not enough american fish and shellfish to feed the american population   check the list

and you guys missed the point, in your haste to wave the buy american banner - the point was to read the ingredient list as to what you're buying

and they do raise Tilapia fish in the USA - read the back of the package to find out  

BTW - using carbon monoxide in fish processing is legal in the USA but it is illegal to use in China, go figure   

[jack1747]

There are no fish in VA.... 

[R D]

Just going to point out that the list is BS and a pack of tree hugger lies,things like red snapper and sharks may have to grow legs so they can walk to the great lakes for more elbow room,they are eating us out of house n home in the gulf.

[flounderpounder]

just in case you didnt know.....thats why the meat sold in packages at grocery stores stays bright red so long......carbon monoxide...just sayin..its not just in fish

[flounderpounder]

I'm with RD on this one. why would anybody buy any kind of seafood from any foreign country especialy china or thailand. i can only imagine workers squating in a rice paddy just upstream from some of thier farm raised fish and shrimp ponds,yuk. buy Ameican wild caught seafood, it's the best tasting and safest in the world.

and the Patapsco is soooooooooo clean....lmfao

[mdjohn]

and the Patapsco is soooooooooo clean....lmfao

It is compared to Back river.  

which is pristine compared to Curtis Creek, which has a sign saying that the water may corrode and/or pit fiberglass and aluminum hulls  

[jack1747]

It is compared to Back river.  

which is pristine compared to Curtis Creek, which has a sign saying that the water may corrode and/or pit fiberglass and aluminum hulls  

This is funny?

[Nabbcrab]

I just don't eat that fish.  I skip right on over to steelhead or salmon.  What ever happend to Monk Fish?

[R D]

I have to admit I am spoiled down here as I live and work on some of the least polluted waters we have in the US.

just in case you didnt know.....thats why the meat sold in packages at grocery stores stays bright red so long......carbon monoxide...just sayin..its not just in fish

One thing I leaned at a very young age was to buy meat that has started to brown a little as it has aged enough to be fit to eat and the will mark the price d.own

[jmjral]

Just remember folks, Chinese quality control is everything that it is cracked up to be. 

On a more serious note, carbon monoxide should not have any deleterious effect on either the filet or anyone eating it.  Not much different from nitrogen or CO2 blanketing which is also quite common in the food processing industry.

Realistically, zero health risk.  I would worry more about the unregistered antibiotics, fungicides, nematacides, etc. that the Chinese have been known to use.

Some of these producers are supposed to be pretty good but for many of them you just don't know.

Was at a market recently and was looking at some packaged hog casings to use in making sausage.  US pig but processed in China.  An asian couple (?Chinese?) heard us discussing this.  They said "do not use" and that we shouldn't trust any food product coming out of China. 

[jack1747]

Food stuff from China is everywere.  We picked up 2 cans of beans but when we looked closer at home it said "a product of China".  In the trash they went...

[R D]

Food stuff from China is everywere.  We picked up 2 cans of beans but when we looked closer at home it said "a product of China".  In the trash they went...

They have control of our food,money and everyday items we use.

[Chef Lar]

They have control of our food,money and everyday items we use.

Care to take a guess at how much US debt China is carrying, and why devaluing the Yuan would be so detremental, and so on. Think globally, act locally.

[Chef Lar]

just in case you didnt know.....thats why the meat sold in packages at grocery stores stays bright red so long......carbon monoxide...just sayin..its not just in fish

It's also irradiation of the meat to keep it red. Hitting it with high amounts keeps the meat brighter longer, but does nothing to prevent spoilage. This is used primarily for prepackaged items. As was stated before, read the packaging of anything you're going to put in your system. If you can't understand it, put it back. There's a lot of info required to be on food stuffs that is for sale to the general public; nature of origin, processing if different, etc. Be responsible for who you are by what you eat.