is it safe to eat orange tilapia

Is It Safe To Eat Orange Tilapia? (A Detailed Look)

Tilapia is one of the most popular fish in the seafood world. With its mild flavor, flaky white meat and versatility it’s easy to see why tilapia has become a staple protein source for many.

But on your last trip to the grocery store or local fish market, you may have noticed some tilapia with an unusual orange color This sight usually stops consumers in their tracks, leaving them with one pressing question – is it safe to eat orange tilapia?

At VeryMeaty, we fully understand the uncertainty around this topic. That’s why we’re diving deep into the details in this article. Here, we’ll explore what causes tilapia to turn orange, potential health risks, and most importantly, how to ensure the tilapia you eat is safe and nutritious.

Let’s start with the basics…

What Causes Tilapia To Turn Orange?

Tilapia is not naturally orange. In fact, orange color in tilapia fillets is the result of a controversial practice in commercial seafood processing.

The orange hue comes from treatment with carbon monoxide (CO). This is done to help retain the red/pink color of the tilapia flesh. It works by binding to the meat’s myoglobin and delaying the oxidation process. Oxidation causes the brown discoloration in fish as it ages and spoils.

So in essence, carbon monoxide acts as a coloring agent. It keeps the tilapia looking fresher for longer. But it also masks any visible signs that the fish is past its prime.

This is why so many people eye orange tilapia with suspicion. And rightly so…

Is Orange Tilapia Safe To Eat? Potential Health Risks To Know

There is heated debate around the use of carbon monoxide on seafood. But according to food safety experts, the gas itself doesn’t pose a health risk.

Carbon monoxide is only dangerous at very high concentrations. The amounts used in fish processing are minimal and don’t remain in the body.

However, there are still some potential risks with orange tilapia:

• Masking spoilage – Carbon monoxide prevents the tell-tale signs of oxidization. So orange tilapia can appear fresh even when it’s gone bad. This makes food poisoning from bacteria or toxins more likely if the fish isn’t handled properly.

• Misleading expiration dates – Related to the above point, “sell by” and “use by” dates become less reliable with color-enhanced tilapia. The dates assume the fish will show normal signs of aging as it spoils. But color treatment slows this down.

• Country of origin – Most carbon monoxide treated tilapia comes from China and Taiwan. These countries have more questionable aquaculture practices like antibiotic use compared to other tilapia producers.

• Arsenic – Tilapia farmed in certain regions can absorb higher arsenic levels from the environment and food sources. Chronic arsenic exposure poses health issues.

So while carbon monoxide itself doesn’t appear to be hazardous, its use on tilapia introduces some areas of concern. But there are still plenty of ways to enjoy tilapia safely.

Tips For Safely Consuming Tilapia Of Any Color

If you come across orange-hued tilapia at the store, don’t immediately write it off. With a few precautions, it can still be a healthy addition to your diet:

• Check the source – Try to buy tilapia farmed in reputable countries like the USA, Canada, Ecuador, Peru, or The Netherlands. Avoid fish from China/Taiwan when possible.

• Use your senses – Rely on smell and texture rather than color to assess freshness. Properly refrigerated tilapia has a mild, ocean-like scent without any fishiness or ammonia tones.

• Cook thoroughly – Heat orange, gray, or pink tilapia to an internal temperature of at least 145°F to kill any bacteria present. Opt for grilling, broiling, or baking over frying.

• Store properly – Keep tilapia chilled at 40°F or below to inhibit bacteria growth. Use within a day or two of purchasing for best quality. Don’t rely on appearance alone.

• Eat in moderation – Limit tilapia to 8-12 ounces per week as part of a balanced diet. Combine with other omega-3-rich seafood.

With a reputable retailer, proper handling, and thorough cooking, both gray and orange tilapia can still be an enjoyable healthy protein source.

The Bottom Line: Is It Safe To Eat Orange Tilapia?

So back to our original question – can you safely eat orange tilapia?

The short answer is yes, when you take the proper precautions. While carbon monoxide treatment is controversial, it alone does not make tilapia unsafe to consume. And tilapia remains one of the more eco-friendly fish choices overall.

The main keys are paying attention to the source, storage, and preparation rather than just the color. And as always, eat tilapia in moderation as part of a varied seafood intake.

While some wariness is understandable, there’s no need to completely avoid orange tilapia across the board. With care and common sense in choosing, storing, and cooking it, orange tilapia can be a nutritious part of your diet.

So next time you spot that bright orange fish at the market, give it a second look. It could make for a delicious and safe meal when handled properly!