Albacore or tuna "bleaching" is a process used by some large commercial brands to improve the visual appearance of their tuna products, especially canned or pouch-packed tuna. Bleaching is typically applied to tuna to lighten the flesh and make it more uniformly white, which is often considered more visually appealing by consumers.
Here’s the bleaching process used by large commercial brands:
After being caught, the albacore tuna is processed at sea or at land-based facilities. This involves cleaning, gutting, and possibly freezing the fish for storage and transport.
Before canning, the tuna is typically precooked, which removes some of the natural oils and juices. During this stage, the fish can develop a darker, off-white, or pinkish color, which may be seen as undesirable by certain brands focused on selling "white" tuna.
To achieve a lighter color, some commercial processors subject the tuna to a bleaching process, which involves immersing the fish in a chemical solution. This solution can contain substances such as sodium tripolyphosphate (STPP) or other food-grade bleaching agents. These chemicals are used to lighten the flesh and, in some cases, retain moisture, improving the appearance and texture of the tuna.
Bleaching can also involve heat treatments that help lighten the fish’s color. The fish is boiled or steamed during the process, and the combination of heat and chemicals helps make the tuna flesh appear whiter.
After bleaching, the fish is packed into cans or pouches, often with a liquid like brine, oil, or water. The tuna is then sterilized in a process called retorting, which uses heat and pressure to kill bacteria and seal the containers for long shelf life.
Marketing as “White Tuna”
Once the tuna has undergone this treatment, it is marketed as "white" albacore or light tuna. The product has been artificially treated to create a more uniform color and texture, which mass advertising has led consumers to believe is more appealing.
Concerns and Regulations
The use of chemical bleaching agents is regulated to ensure that the tuna remains safe for consumption. However, some consumers are concerned about the potential health effects of consuming products that have been chemically treated, even though they are generally considered safe within the approved limits.
Not all consumers are aware that bleaching is a common practice. While the tuna looks more uniform and visually appealing, it may not be as natural as some consumers expect.
This process is common in large commercial brands like Starkist and Bumble Bee to maintain consistency in appearance across their products. In contrast, smaller or premium brands often avoid bleaching to preserve the fish's natural qualities, which may appeal to consumers looking for more minimally processed options.
Why It's Controversial
Alters Natural Color: The process alters the tuna's natural pink or beige color, which some critics argue takes away from the authenticity of the fish.
Chemical Use: The use of chemicals like hydrogen peroxide has raised concerns, although the levels used are regulated to be safe for consumption.
Consumer Perception: Many consumers are unaware of this practice and may assume the whiter color of the tuna is natural.
Dave's Gourmet Seafood set the standard in 1994 for a minimally processed approach to preserve our sashimi grade albacore's natural appearance, nutrition, and flavor.
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