Ah, the mighty tuna – whether you’re grilling a steak, searing it rare, or perhaps whipping up a classic niçoise salad, it’s crucial to know how long you can keep this fish fresh in your fridge.
Navigating the waters of food storage can be a little overwhelming, but fear not! I’m here to guide you through the ins and outs of keeping your tuna top-notch. So, let’s reel in some knowledge and make sure that the only thing fishy about your next meal is the fish itself!
When it comes to fresh tuna, time is of the essence. From the moment it’s caught, the clock starts ticking. If you’ve purchased fresh tuna from the fishmonger or grocery store, it’s important to keep it cool and get it into your refrigerator as soon as possible.
Once home, fresh tuna should be consumed within 1 to 2 days when kept in the refrigerator. This ensures that you’re enjoying the fish at its peak quality and reducing the risk of any foodborne illness.
How can you tell if that lovely piece of tuna has gone off? Your nose and eyes are your best tools here. Fresh tuna should have a fresh sea breeze aroma, and its flesh should be moist, without any dulling or browning. If you notice a strong, fishy odor, a sticky or slimy texture, or any discoloration, it’s time to say goodbye to your tuna.
If your plans change and you can’t cook the tuna within the 1 to 2-day window, freezing is a fantastic option. When properly frozen, fresh tuna can last for up to 2 to 3 months. To freeze tuna, wrap it tightly in plastic wrap, followed by a layer of aluminum foil or place it in a heavy-duty freezer bag to prevent freezer burn.
As with all types of seafood, handling and preparing fresh tuna requires care. Always start with clean hands, and make sure that your work surfaces, utensils, and cutting boards are sanitized before and after they come into contact with raw fish.
When you’re ready to thaw your frozen tuna, the safest method is in the refrigerator. Allow enough time for the fish to thaw slowly — typically overnight. If you’re in a rush, you can also seal the tuna in a plastic bag and submerge it in cold water, changing the water every 30 minutes until it’s thawed. Avoid leaving tuna out at room temperature to thaw, as this can promote bacterial growth.
Tuna steaks are often enjoyed seared and rare in the middle. However, if you’re aiming for fully cooked fish, the FDA recommends cooking fish to an internal temperature of 145°F. When properly cooked, tuna should flake easily with a fork. If you have any leftovers, make sure to store them in the refrigerator within two hours and consume them within 3 to 4 days.
Food safety is no small fish to fry. The CDC emphasizes the importance of properly storing and handling seafood to prevent foodborne illnesses. In fact, fish and shellfish are responsible for a significant portion of foodborne disease outbreaks. Keeping your seafood, including tuna, properly refrigerated at 40°F or below is crucial in keeping these statistics at bay.
