Anyone ever eat a lot of food and then notice a metallic taste in their mouth? It’s gross and strange, but there are some common reasons why this can happen.
For those who want to know what can cause that metal aftertaste and how to avoid it in the future, read on.
Food allergies occur when your immune system overreacts to a particular ingredient, according to the Mayo Clinic. This causes your body to release chemicals called histamines, which can cause symptoms minutes to hours after you eat something bad.
A metallic, bad taste in your mouth is one such symptom of allergies, per the Cleveland Clinic. This sign shows up more often if you are allergic to shellfish or tree nuts (like almonds and cashews).
A metallic aftertaste may be an early sign of anaphylaxis, the Mayo Clinic says. Anaphylaxis is a severe allergic reaction in which your throat closes up and it becomes hard to breathe. Anaphylaxis can be deadly, so its important to seek emergency medical attention immediately.
Beyond a metallic taste in your mouth after eating, other symptoms of a food allergy include:
To avoid having a metallic taste when you eat if you have an allergy, it is best to not eat that food at all.
You may not experience all of the above symptoms when you have an allergic reaction. For instance, you might only notice a metal taste in your mouth and diarrhea. According to the Mayo Clinic, you should still see your doctor to find out what’s causing your allergies and the best way to treat them.
The metal taste in your mouth while you eat could be caused by taking supplements at the same time.
In fact, the Cleveland Clinic says that minerals like zinc, chromium, copper, calcium, and iron can make you taste metal when you eat, especially if you take a lot of these supplements.
Taking a bite of tuna and getting a mouthful of metal flavor can be off-putting. The fishy taste you expect from tuna is replaced by a sharp tin-like tang. This metallic taste often deters people from enjoying canned tuna.
Fortunately, there are some simple explanations for why your tuna tastes like metal. With proper tuna storage and preparation, you can avoid or minimize the metallic taste and enjoy tuna’s health benefits.
What Causes Metallic Taste in Tuna?
A few key factors can lead to metal mouth when eating tuna
-
Oxidation – Exposure to air causes the fats in tuna to oxidize, resulting in rancid flavors
-
Tin corrosion – Canned tuna is stored in tin-plated steel cans. Corrosion of the tin lining produces metallic compounds that leach into the tuna.
-
Iron content – Tuna is naturally high in iron which can impart a bloody, metal taste especially in poor quality tuna.
-
Mercury levels – Methylmercury in large tunas like albacore concentrates in the tissue over the fish’s lifespan. High mercury may subtly change the flavor.
-
Bacteria growth – Spoilage bacteria like Shewanella putrefaciens grow in warm, old tuna forming sulfur compounds with a metallic tang.
-
Improper packaging – Cans damaged during manufacturing allow air contact and botulism spores to enter, altering the tuna’s flavor.
-
Processing methods – Repeated thawing and refreezing or crushing methods that damage muscle fibers release more iron that changes tuna’s taste.
How To Avoid Metallic Taste in Tuna
You can take a few simple steps to prevent metallic flavors when preparing canned tuna:
-
Buy high quality tuna packed in vegetable broth or water rather than oil which oxidizes more readily.
-
Opt for younger, smaller tunas like skipjack which are lower in mercury than albacore or yellowfin.
-
Rinse canned tuna under cool water to remove any residual metallic compounds leached from the can.
-
Add acidic ingredients like lemon juice or vinegar which help balance and mask metallic flavors.
-
Use tuna in strongly flavored dishes like tuna salad with lots of seasoning rather than eating it plain.
-
Consume tuna shortly after opening and avoid storing it for extended periods to prevent oxidation.
-
Purchase tuna canned in BPA-free packaging to limit chemical contamination.
-
When cooking tuna, trim dark fatty parts which oxidize more easily causing off-flavors.
Proper Tuna Storage
Storing tuna correctly is key to preventing the metallic taste:
-
Keep unopened canned tuna in a cool, dry place away from direct light.
-
Refrigerate leftover canned tuna in an airtight container, pressed plastic wrap, or resealed can to exclude air.
-
Use tuna within 2-3 days for peak freshness and taste. Discard any tuna with an unpleasant odor.
-
Freeze surplus tuna up to 2 months. Thaw overnight in the fridge before using.
-
Never leave tuna or any perishable food out more than 2 hours. Toss any tuna left at room temperature longer.
-
Check expiration or best by dates and don’t consume tuna past that time. The metallic taste intensifies in old, expired tuna.
When To Toss Out Tuna
Dispose of tuna if you notice any of the following:
-
Bulging or leaking can which may indicate Clostridium botulinum bacteria
-
Visible pinholes, rust spots or sharp dents that allow air inside
-
Mold growth inside or outside the tuna can
-
Foul, rotten, chemical or ammonia-like odor
-
Slimy texture or mushy consistency
-
Rancid taste with bitter, metallic or soapy flavor
-
Unnatural color changes like yellowing, dark spots, or pink/purple hues
-
Food poisoning symptoms like nausea, vomiting, diarrhea after consuming
Do not taste questionable tuna to check it. Play it safe and discard any tuna that shows signs of spoilage. A metallic tang is your taste buds telling you the tuna has oxidized or degraded and is not fresh.
When To See a Doctor
Consult your physician if you experience:
-
Difficulty breathing after eating tuna, indicating a potentially life-threatening allergic reaction
-
Numbness or tingling around the mouth and extremities, a sign of potential botulism poisoning
-
Headache, dizziness, vision changes which may signal heavy metal toxicity
-
Fever over 101°F which can accompany foodborne illness
Also discuss any unexplained metallic taste that persists even when avoiding tuna or happens when eating other foods. Get checked for underlying medical conditions like medication side effects, infections, nutrient deficiencies, nerve damage or even cancer.
In most cases, metallic taste from tuna is harmless and using proper storage methods prevents it. But when in doubt, remember it’s better to be safe than sorry. If the tuna tastes funky, chuck it out! With fresh tuna and strategic pairings, you can keep metal mouth at bay.
Was this article helpful? Yes No
Thank you for sharing!
Thank you for your feedback!
Is this an emergency? If you are experiencing serious medical symptoms, please see the National Library of Medicine’s list of signs you need emergency medical attention or call 911.
Substances in Meat
If youve ever wondered why meat tastes like metal, certain substances may be to blame. Foods like fish and other seafood can sometimes have a lot of mercury in them, which, according to the Cleveland Clinic, can leave your mouth tasting metallic after you eat them.
The Cleveland Clinic says that organ meats like liver and tripe are also high in iron, which can also make food taste metallic when eaten in large amounts.
The Cleveland Clinic says that you should see a doctor right away if you think you may have been exposed to high levels of mercury, whether it was in food or some other way.
The Mayo Clinic says that if you are getting treatment for cancer, the taste of metal might be because of that. That’s because treatments like radiation or chemotherapy can change the way food tastes, making it taste bland, too sweet, salty, or metallic.
Typically, though, this side effect is only temporary and will fade. Regardless, if you think some foods taste like metal, you can add other ingredients that taste better to your diet. You can also opt for plastic silverware to avoid an added metallic aftertaste, per the Mayo Clinic.
Is Canned Tuna Safe To Eat? Experts Weigh In On The Benefits Of Eating The Canned Fish | TIME
FAQ
How do you make tuna taste less metallic?
Why do I feel weird after eating canned tuna?
How to get metallic taste out of canned food?
Why is canned tuna bitter?
How do you know if tuna is a good brown?
The coloring of tuna meat ranges anywhere from light pink to bright red. The bright red might even have a slightly brown tint. So, how do you tell if it’s a good brown or bad brown? Bad tuna will be very dark obvious brown-streaked through, potentially close to black. Good tuna, when dark in color will still have more of a reddish hue.
What are the benefits of tinned tuna?
Food is considered a good source of protein and unsaturated fats, such as omega-3, in addition to iron and zinc. Omega-3 is an essential fat for the proper functioning of the body. It helps, for example, to lower cholesterol and triglyceride levels and to control blood sugar. Omega-3 is still a powerful ally in brain cell renewal, that is, it helps in the fight against degenerative diseases and even in memory. The best option is to preserve it in water, as it concentrates a greater amount of nutrients from the fish, such as omega-3 itself, and does not have soy oil added.
Why does meat taste like metal?
If you’ve ever wondered why meat tastes like metal, certain substances may be to blame. For instance, fish and other seafood can sometimes contain high amounts of mercury, which can produce a metallic taste in your mouth after eating, per the Cleveland Clinic.
Why is my canned tuna rusting?
These holes are relatively tiny and you may not even really be able to see them. It’s better not to take the chance. If you notice your canned tuna showing signs of corrosion, it means that air and possible even moisture are able to get to the food in the can and you should throw it out.