All About Sushi-grade tuna
Your complete guide to sushi-grade tuna - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Sushi-grade tuna Last?
Storage times and freshness tips for sushi-grade tuna in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw in Freezer (home-frozen for longer storage)2-3 months for optimal quality (can be safe up to 6 months, but quality degrades significantly)
Signs of Spoilage
Freezer burn (dry, discolored patches), strong 'fishy' or rancid oil smell upon thawing, excessively mushy or fibrous texture after thawing, loss of vibrant color.
How to Check
Visual inspection (before freezing): Ensure tuna is in pristine condition. Visual inspection (after thawing): Check for extensive freezer burn or dull, greyish areas. Smell test (after thawing): Thawed tuna should still have a mild, fresh scent. Any strong, ammonia-like, or rancid smell indicates spoilage or severe quality degradation. Texture test (after thawing): It should still hold together reasonably well; if it's completely disintegrated or mushy, quality is compromised.
Storage Tips
To freeze, wrap tuna tightly in plastic wrap, then an additional layer of aluminum foil, and place in a freezer-safe bag, pressing out all air. Freeze quickly. Thaw slowly in the refrigerator overnight. While initially 'sushi-grade', home freezing can create ice crystals that damage cell structure, affecting texture. Home-frozen tuna, even if initially 'sushi-grade', is often best used for cooked applications after thawing due to quality degradation for raw consumption.
Cooked in Fridge2-3 days
Signs of Spoilage
Dry or hard texture, dull or faded color, strong 'fishy' or sour odor, visible mold growth, slimy residue.
How to Check
Smell test: Cooked tuna should have a mild, cooked fish aroma. Any strong, sour, or unpleasant smell indicates spoilage. Visual inspection: Look for any discoloration, mold, or unusual textures. Touch test: Should not feel slimy or excessively dry/hard. If it's crumbly or falls apart easily, it might be past its prime.
Storage Tips
Store cooked tuna in an airtight container to prevent drying out and absorb odors. Reheat thoroughly to an internal temperature of 165°F (74°C). Do not reheat more than once.
Raw in Fridge (unopened/freshly purchased)1-2 days (ideally same day or next day for peak sushi quality)
Signs of Spoilage
Dull or brownish/greenish discoloration, cloudy appearance, slimy film on the surface, strong 'fishy' or sour odor, soft or mushy texture.
How to Check
Smell test: Fresh tuna should have a very mild, clean, oceanic scent, not strong or ammonia-like. Visual inspection: Look for a vibrant, deep red or pink color (depending on the species/cut); avoid any dull, brown, or green areas. Touch test: It should be firm and resilient to the touch, not mushy or overly sticky/slimy.
Storage Tips
Keep tuna as cold as possible in the fridge, ideally at 32-34°F (0-1°C). Store on a bed of ice in a sealed container to maintain temperature and prevent cross-contamination. Use immediately for best quality and safety.
Raw in Fridge (opened/cut/prepared)6-12 hours (absolute maximum 24 hours)
Signs of Spoilage
Accelerated dulling of color, browning, increased sliminess, stronger 'fishy' or sour smell, loss of firm texture.
How to Check
Smell test: Any noticeable increase in 'fishy' odor or a sour note is a sign of spoilage. Visual inspection: Check for rapid color changes, especially browning or dullness on cut surfaces. Touch test: It will feel less firm and potentially more slimy than when freshly cut.
Storage Tips
Minimize air exposure by wrapping tightly in plastic wrap or storing in an airtight container. Keep on ice in the coldest part of the fridge. This context applies to tuna that has been handled for preparation, and its shelf life for raw consumption is significantly reduced.