Tag: Rare tuna

According to FDA guidelines, raw tuna can be made safer from parasites by freezing it to specific temperatures, meaning it does not always require cooking through for safety. However, whether or not yellowfin tuna has to be cooked through depends on its quality, handling, and your personal risk tolerance.

According to the FDA, eating raw or undercooked seafood carries inherent risks, primarily from parasites and bacteria. Deciding whether you can eat store-bought tuna rare depends entirely on its handling, origin, and proper freezing procedures to minimize these risks.