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4
Medium
By Richard Whittington and Martin Webb
Published 1995
Tuna is now more widely available, but its quality is often unacceptable. Tuna deteriorates very fast once butchered, which is why the Japanese pay huge premiums for very fresh fish. The flesh should be a shiny moist red and not have an iridescent oily sheen, nor should it be dull-coloured. Both indicate oxidization from exposure to the air.