Co-treated
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What it is
Co-treated is a term used in the seafood industry to describe fish that have undergone a two-step treatment process. This typically involves a brine soak followed by a glaze application. The purpose is to improve the texture and shelf life of the fish.
Why it's used
Manufacturers use co-treated fish to enhance moisture retention and prevent freezer burn, especially in frozen seafood products. It is commonly found in breaded or seasoned fish fillets and portions, such as tilapia or cod, sold in grocery stores.
Health notes
Co-treated is not an added ingredient itself but a description of a processing method. The substances used in the brine and glaze (often salt, water, and phosphates) are generally recognized as safe by the FDA when used as intended. Regulatory bodies like JECFA and EFSA have evaluated the safety of phosphates in food. Typical intake levels are not expected to cause adverse health effects.
Allergen info
Not a major allergen. Co-treated itself does not contain major allergens, but the fish used may be a source of allergens (e.g., fish).