How Long Can Tuna Stay In The fridge​?

Heading to the grocery store feels like setting off on a tiny expedition! Have you ever pondered how long your go-to seafood stays fresh in the fridge?

But if you don’t know, you might end up throwing away some perfectly good fish before you have a chance to use it.

The shelf life of canned tuna varies by brand, but most types of tuna will keep in the fridge for up to two days.

If you want to freeze your tuna, make sure to use only fresh, not processed or packaged, tuna.

It should also be kept out of direct sunlight, as light exposure can affect its quality over time.

Tuna can be stored in the fridge for up to two days

For more information on storage times, check out our guide to storing food.

Here’s what you need to know about tuna.

Ahi

Ahi tuna (also known as yellowfin) is usually made from albacore tuna.

This type of tuna is very popular among sushi chefs because of its delicate, mild flavor.

It’s often served raw as sashimi or seared and served medium-rare.

Depending on the brand, ahi tuna can be stored in the fridge for up to two days.

For best results, refrigerate it within 24 hours after purchase.

Chunk Light Tuna

This chunk light tuna is usually packed in water.

The small chunks of tuna are easy to bite into and are perfect for sandwiches and salads.

Chunk light tuna can be stored in the fridge for up to two days.

Kona Bluefin

Kona bluefin is another type of tuna that is great for making sushi rolls.

Kona bluefin is sometimes referred to as “toro,” which means large tuna belly.

When choosing kona bluefin tuna, look for the word “toro” printed on the label.

It’s important to choose this type of tuna when you don’t plan on cooking it right away.

You may find that this particular tuna is sold frozen.

In that case, let it thaw completely before using.

It can be stored in the fridge for up to three days.

Albacore

Albacore tuna is an excellent choice for anyone who wants to enjoy their favorite fish without having to cook it first.

Albacore is typically found canned, but you can find it fresh as well.

It’s a leaner version of tuna that is high in protein.

It’s usually packed in oil and salt.

It keeps in the fridge for up to three days.

Yellowtail

Yellowtail is one of the most common kinds of tuna found in stores today.

It’s a fatty meat that tastes delicious when cooked.

Yellowtail is usually packed in oil and salt, so be careful not to overcook it.

Also, just like other types of tuna, it keeps in the fridge for up to two days.

Skipjack

Skipjack tuna is extremely versatile.

It’s usually eaten raw because it is low in fat, but it can also be used in recipes that require cooked tuna.

Skipjack is a white-fleshed tuna that is sold both fresh and canned.

Fresh skipjack tuna can be stored in the fridge for up to two days, while canned skipjack tuna is good for up to three days.

Sardine

Sardines are a good source of omega-3 fatty acids, which are essential nutrients that many people lack.

They’re also packed full of vitamins B1, B2, C, D, E, and A, and iron.

Sardines are usually sold canned, but they are also available fresh.

Store them in the fridge for up to two days.

Pacific Salmon

Pacific salmon is rich in Omega 3 fatty acids.

These fatty acids help improve brain function, reduce inflammation, and increase energy levels.

One serving of Pacific salmon contains between 180 and 220 milligrams of these beneficial nutrients.

It’s also loaded with vitamin D and calcium.

The best way to prepare Pacific salmon is to grill it.

It can also be baked, broiled, sautéed, or steamed.

Keep it in the fridge for up to two days.

Tuna should be stored in a covered container

But if you want to enjoy your tuna sooner than expected, here are some tips on how to keep it fresher for longer.

Don’t leave tuna in the sun

As mentioned above, light exposure can cause food to spoil faster, so avoid leaving your tuna in direct sunlight.

Instead, place it in an airtight container (such as a plastic bag) and cover it with a lid.

You may notice that the color of your tuna changes from white to yellowish-orange when exposed to light, which means it’s oxidized.

This isn’t necessarily bad, but it indicates that the fish is losing moisture and nutrients, which makes it less appealing to eat.

You can reduce this effect by turning your tuna into a marinade or adding it to a salad dressing, where it will absorb more oxygen and remain fresher for longer.

Use refrigeration to extend your tuna’s lifespan

If you want to keep your tuna in the fridge for even longer, make sure to use a refrigerator that keeps things cold enough.

A temperature between 40 and 45 degrees Fahrenheit is ideal, though you can find refrigerators that work at lower temperatures too.

Once you get your tuna home, remove it from the packaging and put it in a covered container.

Place it in the back of your refrigerator, not in the door, because heat from the door will speed up the oxidation process.

Make sure to rotate your tuna every two weeks

It’s important to keep your tuna from sitting in one spot for too long, because doing so will cause bacteria to grow on its surface.

To prevent this, you should move your tuna around after every two weeks, ideally rotating it clockwise and counterclockwise.

This will help ensure that all sides of your tuna get equal exposure to the air, which will help slow down the oxidation process.

Tuna should be stored in the coldest part of the fridge

If you have an old-fashioned fridge that doesn’t get very hot, you may find the coldest spot to be in the back, next to the freezer.

You should place your tuna there, since cold temperatures can slow down bacteria growth.

In fact, this is where we recommend storing all seafood.

The colder your food stays, the longer it will keep.

You can still store your tuna in other areas of the fridge, but they won’t be as cold as the back.

The middle section of the fridge works well, too, but put it at the top or bottom so it doesn’t warm up the area around it.

This could help prevent spoilage.

Your refrigerator isn’t the only thing affecting the quality of your tuna.

How you handle it after you buy it can also affect its shelf life.

For example, if you leave it in a bag, open tin, or even unopened, that can lead to some serious bacterial growth.

Tuna can be frozen for up to six months

Fresh tuna usually keeps for one to three weeks when stored in the refrigerator.

You can extend this period by freezing your fish, which means you can stock up on it while supplies last.

Just make sure to remove any bones or other hard parts from the fish before freezing.

This is especially important if you plan on eating it later because if there are bones in the food, they could easily puncture your digestive tract.

You can either thaw your frozen tuna right after purchasing it or store it in the freezer until needed.

Once it’s defrosted, you can cook it as usual.

Fish is often sold as “fresh” or “frozen.”

The term “fresh” refers to the condition of the fish at the moment it was caught.

Frozen fish is already dead (or nearly so) when it comes into your hands, so it doesn’t need to be treated any differently than fresh fish.

As far as storage goes, frozen fish can be safely stored for up to six months, and even longer if you choose to vacuum-pack it.

Vacuum packing is a method of storing food using a low-temperature device that seals the food inside an airtight bag.

When the food is ready to be used, a person simply opens the bag and removes the contents.

This process prevents bacteria from spreading throughout the food.

If you don’t have access to a vacuum packer, you can still freeze your fish.

Simply place your fish fillets in a Ziploc bag, seal the bag shut, and put it in the freezer.

The more you freeze it, the harder it will become to defrost.

So, if you have a lot of fish, you may want to consider buying a vacuum packer.

One thing to note is that once you defrost your frozen fish, do not refreeze it.

Doing so will ruin its texture and appearance.

Instead, just reheat it in the microwave or on the stovetop.

Tuna should be thawed in the refrigerator

Fresh tuna is a delicate food, so it’s best to let it cool down completely before cooking.

This means it’s not ideal to eat straight from the freezer.

Instead, thaw it in the refrigerator first.

You can do this by leaving it uncovered in the coldest part of the fridge for 24 hours.

After that, cover it with plastic wrap and put it back into the fridge for another day.

When you take it out again, give it a few minutes to come to room temperature.

If you don’t have access to a refrigerator, you can always leave the frozen tuna in the sun until it’s thawed enough.

Just remember to remove any packaging before doing so, or else the sun may melt the plastic and ruin your dinner.

Also, make sure not to touch the frozen tuna with your bare hands, as this could cause bacteria to grow.

Once you’ve thawed your tuna, you can start cooking right away.

There are many different ways to prepare it – you just need to make sure to follow the instructions carefully!

Tuna can be cooked from frozen

If you can’t find any fresh tuna at the supermarket, you can always cook frozen tuna instead.

You just need to thaw it first.

Just pop it into the microwave for a few minutes until it defrosts.

Once it’s thawed, cut it open to check the doneness.

A little pink inside means it’s still raw, while a lot of pink inside means it’s well-done.

If you want to add more flavor, you can season your frozen tuna with salt, pepper, or garlic powder before cooking it.

You can also cook frozen tuna in a pan.

To do so, pour enough olive oil in the bottom of the pan.

Then lay the frozen tuna in the pan and let it cook until it’s heated through.

You can also put the frozen tuna in an ovenproof container and bake it at 350° F (177° C) for 15 minutes per pound (454 grams).

If you want to serve your tuna cold, you can either refrigerate it right after cooking or place it in the freezer.

The best way to tell whether it’s ready to take off the heat is to stick a fork into the middle of the tuna.

If the fork goes in easily, the tuna is still raw, otherwise it’s fully cooked.

Tuna should be cooked to an internal temperature of 145 degrees Fahrenheit

You can find a variety of recipes online that help guide you through cooking different kinds of fish.

The key is knowing how to read a thermometer so you know exactly when your food is done.

Most people like their fish well-done, which means the inside of the meat reaches 165 degrees Fahrenheit.

However, you may prefer your fish medium rare, which means the inside of the meat reaches 135 degrees Fahrenheit.

Of course, the ideal way to do this would be to check the meat after every minute until it hits the right temperature.

This method takes longer than just following a recipe, but it ensures the best flavor and texture.

If you’re looking for a quick recipe, we’ve got one for you.

Check out our instructions below for how to cook lamb medium rare.

Tuna is a good source of protein

Like other fatty fish like salmon and mackerel, tuna is rich in omega-3 fatty acids.

These are essential fats that help protect against heart disease and stroke.

Omega-3s are also known to lower blood pressure and reduce symptoms of depression.

A 3-ounce serving (about half a can) provides more than 10 percent of the recommended daily intake of omega-3s for women and 12 percent for men.

And if you’re looking to lose weight, research suggests eating just 1 ounce per day may help you shed pounds faster.

Tuna is a lean meat that contains little fat, making it an excellent choice for people trying to cut down on their calorie intake.

A single 3-ounce serving of canned tuna packs in 4 grams of protein and only 140 calories.

Compare this to chicken breast, which offers 5 grams of protein and 170 calories per serving.

If you prefer red meat, try sirloin steak.

Sirloin steak is leaner than filet mignon, but still relatively high in fat content.

One large steak offers 9 grams of protein and 290 calories.

You can also find canned tuna packed in water.

The difference between oil-packed and water-packed tuna is minimal, but the amount of sodium in each type varies widely.

To get the best value from your money, look for low-sodium varieties.

Tuna is a good source of omega-3 fatty acids

Omega-3 fatty acids are essential nutrients that we need to maintain healthy skin, hair, joints, and vision.

They are also important for brain development and cardiovascular health.

Omega-3s are found in oily fish like salmon, mackerel, herring, trout, and sardines, and they are also available as supplements.

In 2005, an estimated 25% of Americans didn’t consume enough omega-3s, putting them at risk for developing heart disease, stroke, and cancer.

The US Food and Drug Administration (FDA) recommends adults get 1g per day.

It’s best to choose fish that’s low in mercury, such as wild Alaskan sockeye salmon, farmed Atlantic salmon, and whitefish like cod, pollock, or haddock.

A serving of cooked tuna contains about 75mg of omega-3s, which makes it a great snack to pack along for lunch.

You can also add it to salads, sandwiches, wraps, soups, pasta dishes, and stir fries.

If you’re looking for more ways to incorporate it into your diet, check out these delicious tuna recipes.

Tuna is a low-calorie food

If you’re looking for something healthy to eat, chances are you’ll head straight to the freezer aisle.

You’ll find all kinds of frozen meals and snacks made from chicken, beef, pork, fish, and vegetables, just to name a few.

But what do you get when you combine these different ingredients into one meal?

A calorie bomb, of course!

That’s why it’s important to read labels carefully.

Most frozen meals contain more calories than you would expect.

According to the National Institutes of Health (NIH), a single serving of a frozen meal can contain anywhere between 200–600 calories.

Not exactly a healthful choice.

In contrast, tuna contains very little fat and fewer calories than many other proteins, including chicken breast, turkey, and even lean ground beef.

And because tuna is high in protein, it helps build muscle while helping you lose weight.

You may wonder whether eating tuna is actually bad for your heart.

While there isn’t enough evidence to support this claim, it still remains controversial.

In order to lower your risk of developing cardiovascular disease, experts recommend limiting saturated fats and trans fats.

For example, according to the NIH, you should limit yourself to no more than seven percent of your daily caloric intake from saturated fat.

However, the American Heart Association recommends no more than six percent.

Trans fats are found in fried foods, baked goods, fast food, and snack foods like chips and crackers.

So, if you’re trying to cut back on saturated fats, limit your consumption of fatty meats, such as bacon, sausage, and hot dogs.

Instead, choose leaner cuts of meat, such as chicken breast, and opt for white meat over red meat whenever possible.

The USDA suggests choosing fish instead of red meat three times per week.

This provides a solid source of omega-3 fatty acids, which help with reducing blood pressure and preventing certain cancers.

And remember, when buying fish, it doesn’t matter if you prefer mild, medium, or spicy varieties.

All types of tuna contain omega-3 fatty acids, so they’re all considered healthy options.

For more information, check out our article on how to cook salmon correctly, and learn how to prepare tuna salad.

Final Words

You may not know this, but tuna is actually a great snack choice.

It’s high in protein, which means it will keep you full longer than most other types of meat or cheese.

Plus, tuna doesn’t have any added sugar, so if you’re watching your sugar intake, tuna is a great option.

The only thing you need to make sure of is that your tuna is fresh.

If you see any signs of mold or spoilage, toss it out immediately.

And don’t forget to check out our guide on how to tell if your tuna is still safe to eat!

This information is written only to teach and inform.

It is not meant to be health or medical advice.

If you have any questions about a medical condition or your health goals, always see a physician or other trained health expert.

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