Why Is Tuna Meat So Dark? The Truth Will Shock You!

Have you ever wondered why tuna has those deep red sections while most fish don’t? 🤔 The secret lies in myoglobin, a protein that stores oxygen in muscle tissue. Tuna are fast, constantly moving predators, which means their muscles need more oxygen—resulting in that dark, blood-red meat! But here’s the shocking part… almost ALL fish have dark muscles! It’s just more noticeable in tuna. Watch till the end to learn why! 🐟😱
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TunaFacts, SeafoodSecrets, FishAnatomy, OceanLife, MarineBiology