3 Reasons Home-Frozen Tuna Isn't Safe to Eat Raw

Home freezers can’t kill parasites Commercial “sushi-grade” tuna is frozen at -20°F or colder for at least a week. Most home freezers only reach 0°F, which isn’t cold enough to reliably kill parasites like anisakis.

Thawing doesn’t make it safe Once parasites survive freezing, thawing won’t kill them. Eating raw home-frozen tuna is a gamble with your health, not a safe practice.

Buy blast-frozen fish instead If you want raw tuna, buy it from a fishmonger who labels it sushi-grade and confirms it’s been blast-frozen. Otherwise, cook it. Don’t risk it to save money.