5 Things to Know About Freezing Tuna

Standard freezer temperature isn’t cold enough Most freezers run at 0°F, but tuna needs to be frozen at -4°F or colder to prevent texture and flavor degradation.

Vacuum-sealing is essential Air exposure causes freezer burn and oxidation, which ruins tuna’s taste and color. A vacuum sealer removes that risk.

Flash-freezing preserves quality Freezing tuna as quickly as possible—ideally in a blast freezer or by placing it on a metal tray in the coldest part of the freezer—prevents large ice crystals from damaging the flesh.

Fatty tuna freezes better than lean Higher fat content in cuts like toro helps maintain moisture and texture after thawing. Lean tuna dries out more easily.

Thaw slowly in the refrigerator Rapid thawing under warm water or in a microwave can cook the outer layers and ruin the texture. Overnight in the fridge is best.