All About Tuna
Your complete guide to tuna - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Tuna Last?
Storage times and freshness tips for tuna in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Fresh Tuna - Cooked in Fridge3-4 days
Signs of Spoilage
Sour or 'off' odor; dry, rubbery, or unusually soft texture; visible mold (though less common); significant discoloration.
How to Check
Perform a smell test: a sour, rancid, or unpleasant odor is a clear sign. Visually check for any unusual colors or mold. Note any changes in texture – cooked tuna should not be slimy or excessively dry. Discard if in doubt.
Storage Tips
Cool cooked tuna rapidly within two hours of cooking, then transfer to an airtight container before refrigerating. This prevents bacterial growth and keeps it safe for longer. Do not leave cooked tuna at room temperature for more than two hours.
Fresh Tuna - Raw in Freezer2-3 months (for best quality); up to 6 months (safety)
Signs of Spoilage
Significant freezer burn (dry, discolored, leathery patches) affecting large areas of the fish; strong, unpleasant fishy smell upon thawing.
How to Check
Visually inspect for freezer burn before and after thawing. After thawing, conduct a smell test. While some quality degradation may occur with freezing, a truly spoiled smell indicates it's unsafe. The texture may also be mushier after thawing if not properly frozen.
Storage Tips
To minimize freezer burn and preserve quality, wrap fresh tuna tightly in plastic wrap, then an additional layer of aluminum foil or place in a vacuum-seal bag. Flash freezing if possible, then transferring to a freezer bag, helps maintain texture. Thaw slowly in the refrigerator overnight, never at room temperature.
Canned Tuna - Unopened Pantry3-5 years (check 'Best By' date)
Signs of Spoilage
Bulging, leaking, rusting, or severely dented cans (especially along seams); foul odor upon opening (e.g., metallic, sour, putrid).
How to Check
Visually inspect the can for any signs of damage. A bulging can is a critical sign of botulism risk and should be discarded immediately without opening. Upon opening, smell the contents – it should have a mild, characteristic tuna aroma. Any strong, unpleasant, or 'off' smell means it's spoiled.
Storage Tips
Store unopened cans in a cool, dry place away from direct sunlight and extreme temperature fluctuations. Always check the 'Best By' date, but often canned goods remain safe well beyond this date if the can is intact. If there's any doubt about the can's integrity, err on the side of caution and discard.
Canned Tuna - Opened Fridge1-2 days
Signs of Spoilage
Sour, strong, or ammonia-like smell; slimy texture; discoloration (darkening or unusual hues); visible mold.
How to Check
Transfer the tuna to a clean, non-metallic, airtight container. Perform a smell test – any sour or pungent odor indicates spoilage. Visually check for discoloration or slime. Never consume if mold is present.
Storage Tips
Never store opened canned tuna in its original can, especially if it's metallic, as it can impart a metallic taste and potentially leach metals. Transfer to an airtight glass or plastic container immediately after opening and refrigerate promptly. Use within 1-2 days for best quality and safety.
Fresh Tuna - Cooked in Freezer2-3 months
Signs of Spoilage
Freezer burn; off-flavors or dry, unpleasant texture after thawing and reheating.
How to Check
Visually inspect for freezer burn. While primarily a quality issue, extensive freezer burn can lead to unpleasant taste. Smell after thawing. If it smells 'off' or rancid, discard.
Storage Tips
Ensure cooked tuna is completely cooled before freezing. Store in airtight, freezer-safe containers or heavy-duty freezer bags to prevent freezer burn and maintain quality. Thaw in the refrigerator and reheat thoroughly to an internal temperature of 165°F (74°C).
Fresh Tuna - Raw in Fridge1-2 days
Signs of Spoilage
Dull, grayish or brownish discoloration; milky, slimy film on the surface; strong, pungent, or ammonia-like fishy odor (beyond a fresh, mild ocean smell).
How to Check
Visually inspect for color and surface texture. Gently touch to feel for sliminess. Most importantly, conduct a smell test: fresh tuna should have a mild, clean ocean scent. A strong, sour, or 'off' smell indicates spoilage. Never taste raw fish to test for freshness.
Storage Tips
Store fresh tuna in the coldest part of your refrigerator, preferably on a bed of ice in a perforated container placed over another container to catch any melting water. This helps maintain a colder temperature and prevents it from sitting in its own juices. Use within 24-48 hours for optimal quality and safety.