How to Store Ahi Tuna: Fridge, Freezer & Thawing Guide
How to Store Ahi Tuna: Fridge, Freezer & Thawing
Start with the condition shown on your product listing: fresh tuna arrives chilled, while frozen tuna needs freezer storage until you are ready to prepare it. A steak, a saku block, and a large loin thaw at different speeds; follow the package instructions instead of relying on one fixed thawing time.
On arrival
Check the packaging and product temperature promptly. Refrigerate fresh tuna at 40°F or below and use within 1–2 days, or freeze it. Follow any shorter use-by instructions on the package. If an order arrives warm or damaged, contact Global Seafoods promptly with photos and keep the product out of use while the concern is reviewed.
Thawing frozen tuna
Thaw in the refrigerator in a clean container that catches drips. For vacuum-packed fish, follow the package's thawing instructions; remove it from reduced-oxygen packaging before refrigerator thawing when directed. Do not assume a sealed vacuum pouch is suitable for thawing. Keep raw fish separate from ready-to-eat food.
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Color and raw preparation
Color alone does not establish freshness or safety. Freezing does not kill all harmful germs, and a “sushi-grade” label is not a guarantee that a particular package is safe to eat raw. Confirm the intended use and handling instructions for the specific product. Thorough cooking reduces foodborne illness risk; FDA recommends 145°F for most seafood. Older adults, pregnant people, children, and people with weakened immunity should avoid raw or undercooked seafood.
Choose the right tuna format
- Frozen yellowfin tuna steaks — portioned for cooking.
- Frozen yellowfin saku blocks — a rectangular cut for uniform portions.
- Fresh tuna steaks — shipped chilled; plan your meal around delivery.
Compare the full Tuna collection, or browse Fresh Fish and Frozen Fish.
Sources: FDA seafood selection, storage and preparation; FDA guidance on reduced-oxygen seafood packaging and labeling.
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