Product details
What is "browning"?
Browning is the process of food turning brown due to the chemical reactions that take place within. The browning is caused by the tuna's high iron content, which makes it susceptible to oxidation when exposed to air after the package is unsealed. Additionally, if the tuna is stored beyond its expiration date or subjected to excessive freezing, it can lead to noticeable color changes, resulting in a brownish discoloration.
*Recommended solutions：
You can remove the affected areas, and the remaining portions are safe to consume without affecting the overall taste or freshness.
(If you have any concerns, please contact customer service directly for assistance with any further issues)
What is a "blood spot"?
A blood spot occurs when the tuna's blood vessels rupture due to a rise in temperature during the fish's capture and handling. This leads to bleeding in the affected area. When the tuna is rapidly frozen at an ultra-low temperature of -50°C, the color of the blood spots will change from red to black as it coagulates. Please do not be alarmed upon receiving the product, and do not misunderstand it for mold or spoilage.
*Recommended solutions：
Generally, blood spots will turn into liquid after thawing and can be easily absorbed and removed. However, deeper blood spots or streaks may be harder to remove. Pleasedo not worry that they do not affect the overall taste or freshness of the tuna.
(If you have any concerns, please contact customer service directly for assistance with any further issues)