In the seafood archives I found some emails about earlier discussions on this subject of CO (march 1999, log 9902).
It is right that in the EU it is not allowed to use CO as an additive to fish products. However at present there are considerable imports of so called "cold smoked" tuna loins and tilapia fillets (China - Taiwan) which are exposed to CO.
The food authorities in The Netherlands did not agree to this treatment, but did not come into action as they were not sure of winning a case against the method of addding CO in a so called "cold smoking" process.
Does anybody know how this the "smoked" tuna loins and tilapia fillets are treated to get this nice red colour and is it really a kind of smoking process?
What is legal position the marketing of CO treated fish products at present in other EU countries and in the USA?
Does anyone use CO for the killing of fish and is this allowed? Does this also leave fillets with a more red and lasting colour?
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