date:Dec 14, 2012
c reaction. For this reason, dark-fleshed fish such as makarel, tuna or mahi mahi are subject to different controls. They must be monitored more often to make sure they are kept at low temperatures to control for bacteria.
If one dark-flesh fish is replaced with another, it will still be subject to the same histidine controls under the companys Hazard Analysis and Critical Control Points plan (HACCP), which every processor is required to have in place, explains Gall. And dark-flesh fish is nea