Has my tilapia been treated with carbon monoxide?

Chef's answer
Carbon Monoxide-Treated Tilapia The amount of the gas used to treat the fish is minimal (0.4%) and there is no direct health risk in eating fish treated with CO. ... The good news is that Tilapia from Honduras, Mexico or Indonesia are not treated with CO (as pictured below).
Frequently asked Questions 🎓
Red meat products are somewhat like sliced apples. ... But by eliminating the oxygen from the package and adding minute amounts of carbon monoxide along with other protective gases to the headspace of the red meat packages, products like ground beef can maintain their appealing red color throughout their shelf life.
Left untreated, trichomoniasis can lead to severe health problems. Trichomonas infection is closely tied to co-infection with HIV, easing transmission of the virus that causes AIDS.12 Jul 2011
Left untreated, trichomoniasis can lead to severe health problems. Trichomonas infection is closely tied to co-infection with HIV, easing transmission of the virus that causes AIDS.12 Jul 2011
Fresh, untreated tilapia tends to have a pink vein (the bloodline) running down the center of the filet. Carbon monoxide treated tilapia has a red and almost orange vein. Check out the color of recently filleted tilapia. It's more of a faded red and dark pink.12 Nov 2017
Carbon monoxide is used to treat fresh fish in order to retain its fresh red appearance for a longer period. It reacts with the oxy-myoglobin to form a fairly stable cherry red carboxy-myoglobin complex that may mask spoilage, because the CO-complex can be stable beyond the microbiological shelf life of the meat.
Carbon Monoxide-Treated Tilapia The amount of the gas used to treat the fish is minimal (0.4%) and there is no direct health risk in eating fish treated with CO. ... The good news is that Tilapia from Honduras, Mexico or Indonesia are not treated with CO (as pictured below).
Carbon monoxide (CO) has been used for improving the color of muscle foods. In the current study, we compared the postmortem treatment of tilapia fillets with 100% CO and euthanasia of live tilapia with CO for their ability to stabilize the color of white and red muscle of tilapia fillets.
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