Japan seeks stress-free tuna for finer dining

July 10, 2007

Thrashing raises body temperature, leading to whitening of flesh

Reuters

Updated: 4:00 a.m. PT July 10, 2007

TOKYO - Japanese researchers are looking for ways to reduce stress

levels in tuna caught in nearby waters, so they taste better when

they hit the plate.

A vigorous fish, tuna tends to thrash wildly when caught, which

researchers believe raises its body temperature and leads to

whitening of its meat, sharply cutting its flavor and value.

" People want to eat tuna when it's as fresh as possible, but once it

struggles the freshness goes down, " said Kunihiko Konno, a professor

at Hokkaido University who is leading the stress-reduction project.

Tuna tend to struggle especially hard if too many are trapped in a

net at once or if they are kept in crowded conditions at fish farms,

but the researchers are focusing mainly on how to reduce stress when

the fish are caught, he added.

Although they have yet to reach firm conclusions, Konno said the best

way to reduce stress levels was likely to be quite simple -- and

final.

" Kill them very quickly, " he said.

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