Is it okay to-eat StarKist tuna raw? The Surprising Answer for Seafood Lovers

November 22, 2025 •

3 min read

A consumer study found that canned tuna is a staple in nearly half of American households, yet confusion remains about its preparation. So, is it okay to-eat StarKist tuna raw? The answer is that you can safely consume it straight from the can or pouch, not because it's raw, but because the canning process thoroughly cooks the fish.

Quick Summary

StarKist canned tuna is not raw; it is fully cooked during the thermal canning process, making it safe to eat directly from the packaging. The key is understanding the distinction between cooked, shelf-stable canned tuna and properly handled fresh raw tuna.

Key Points

Canned is Cooked, Not Raw: StarKist tuna is fully cooked during the canning process and is safe to eat directly from the can or pouch.
Raw Fish Risks: Eating truly raw, untreated fish, unlike canned tuna, poses a risk of parasitic and bacterial infection.
FDA Freezing Guidelines: For fresh tuna to be eaten raw (sushi-grade), it must be frozen according to specific FDA guidelines to kill parasites.
Mercury Concerns: Some tuna species, like albacore, contain higher levels of mercury, so consumption should be limited, especially for at-risk groups.
Nutrient Differences: Cooking during the canning process affects nutrient levels and texture, but both canned and fresh tuna are nutritious sources of protein and omega-3s.
Convenience vs. Freshness: Canned tuna offers convenience and safety, while fresh, properly handled raw tuna provides a different texture and flavor experience.

The Canning Process: Why StarKist Tuna Isn't Raw

It's a common misconception that canned tuna is raw, but the truth is it's one of the most thoroughly processed and cooked food items you'll find on a store shelf. The entire canning procedure is designed to make the product shelf-stable and perfectly safe for immediate consumption. Understanding this process demystifies the question of whether you can eat StarKist tuna raw.

How Tuna Gets Canned

Initial Cooking: Large tunas are first pre-cooked with steam before being cleaned and filleted. This step helps to improve texture and prepare the fish for canning.
Packing: The pre-cooked tuna meat is packed into cans or pouches, with water, oil, or broth added. This liquid aids in heat distribution during the final cooking stage.
Sealing: The containers are vacuum-sealed to prevent contamination and maintain freshness.
Final Sterilization: The sealed cans or pouches undergo a second, high-temperature heat treatment under pressure. This critical step, often called pasteurization, eliminates any remaining bacteria and ensures the product's safety for long-term storage without refrigeration.

Understanding the Difference: Canned vs. Fresh Tuna

The stark contrast between canned and fresh tuna is crucial for understanding why one is 'raw' and the other is not. While canned tuna is always cooked, fresh tuna (like that used in sushi) can be consumed raw, but only if specific, strict safety protocols are followed.

Comparison Table: Canned Tuna vs. Fresh Tuna (Prepared for Raw)


Feature	Canned Tuna (e.g., StarKist)	Fresh Tuna (for raw consumption)
Cooked State	Always fully cooked during processing.	Intentionally left raw; not subjected to cooking heat.
Food Safety	Very low risk of parasitic or bacterial infection due to thermal sterilization.	Requires strict handling and freezing protocols to eliminate parasites.
Mercury Content	Varies by species (e.g., albacore vs. light), but consumption should still be monitored.	Can be high in larger species like bluefin or bigeye.
Texture & Taste	Flaky, soft texture with a mild, uniform taste.	Tender, delicate, and oily texture with a rich, fresh flavor.
Preparation	Ready-to-eat; no draining or extra steps needed for pouches.	Requires sourcing 'sushi-grade' fish and careful preparation.

Raw Tuna Safety Concerns: When to be Cautious

While StarKist tuna is safe straight from the package, consuming truly raw, unprepared tuna can be risky. Healthline notes that raw fish may contain parasites like Anisakadie, which can lead to foodborne illnesses with symptoms like vomiting, fever, and diarrhea. The FDA has specific guidelines to minimize this risk, including freezing the fish at low temperatures for an extended period.

Parasites: Raw, untreated fish can harbor parasites that cause intestinal infections. Proper handling and freezing are essential for killing them.
Mercury Levels: Larger tuna species, such as albacore and bluefin, tend to accumulate higher levels of mercury. This heavy metal can pose health risks, especially for vulnerable populations, including pregnant women, nursing mothers, and young children. For this reason, the FDA recommends limiting total fish intake. You can consult the FDA's website for specific seafood consumption advisories: FDA Seafood Safety Guidance.

Nutritional Benefits and Considerations

Both canned and fresh tuna offer excellent nutritional value. Tuna is a fantastic source of lean protein and heart-healthy omega-3 fatty acids. It also contains essential vitamins and minerals like vitamin D, vitamin B12, and selenium. The cooking process for canned tuna, while making it safe, can cause some nutrient changes. Some studies suggest that while cooking can slightly reduce omega-3 content, nutrient density can appear higher due to moisture loss. However, the key takeaway is that both are healthy options when consumed in moderation.

Conclusion

In summary, it is completely safe to eat StarKist tuna directly from the can or pouch because it is not raw. The company's thermal canning process ensures the fish is thoroughly cooked and shelf-stable, eliminating the risk of parasites and bacteria associated with raw seafood. While fresh tuna can be enjoyed raw as part of dishes like sushi or sashimi, it requires specific handling and freezing procedures to ensure safety. For a quick, convenient, and safe protein source, StarKist canned tuna is an excellent choice, while fresh raw tuna should only be sourced from reputable suppliers that follow stringent food safety protocols.

Frequently Asked Questions

No, StarKist tuna is not raw. The canning process involves high-heat thermal processing that cooks the fish thoroughly, making it safe and ready to eat straight from the package.

The risk of food poisoning from a properly sealed can of tuna is extremely low due to the sterilization process. However, once opened, it should be treated like any other perishable food and refrigerated, and consumed within 3-4 days.

Fish prepared for sushi is typically 'sushi-grade,' meaning it has been handled and frozen according to specific safety guidelines, including those from the FDA, to eliminate parasites.

Yes. Albacore tuna generally has higher mercury levels than chunk light tuna (typically skipjack), which is why it's wise to vary your fish intake.

No, like their canned counterparts, StarKist pouches contain fully cooked, wild-caught tuna that is ready to eat without any additional preparation or cooking.

The cooking process can affect nutrient levels. While some nutrients, like omega-3s, can be slightly reduced, canned tuna remains a highly nutritious source of protein, vitamin D, and B12.

The main point is that canned tuna is cooked and safe to eat straight from the package, making the concern about eating it raw irrelevant for this product. Enjoying it is perfectly safe as part of a balanced diet.