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Raw tuna is not risk-free: FDA says raw or undercooked fish is more likely to contain parasites or bacteria than cooked fish, and thorough cooking is the safest option. Freezing can kill parasites but does not kill all harmful germs, and the FDA Food Code exempts certain tuna species from its parasite-destruction requirement. During pregnancy, avoid raw or undercooked fish and separately follow FDA/EPA advice on tuna species and mercury.
Raw tuna safety and mercury exposure are different questions. Parasite controls do not establish that fish is free of bacteria or other germs, and cooking does not change the tuna’s mercury category.
Key takeaways
- Thoroughly cooking seafood is the safest general choice.
- Freezing may kill parasites, but it does not kill all harmful germs.
- The FDA Food Code 2026 exempts listed tuna species, including albacore, yellowfin, bigeye, and bluefin, from its particular parasite-destruction requirement. This is not a declaration that raw tuna is risk-free.
- “Sushi-grade” is not a guarantee that raw tuna is free of food-safety hazards.
- Pregnant people should avoid raw or undercooked fish and follow FDA/EPA mercury advice for cooked fish.
- Canned light tuna is a Best Choice, albacore and yellowfin are Good Choices, and bigeye is a Choice to Avoid for people who are or may become pregnant, breastfeeding people, and children ages 1–11.
Can you eat tuna fish raw safely?
Some people eat raw tuna, but it is not risk-free. The FDA says raw fish, including sushi or sashimi, is more likely to contain parasites or bacteria than cooked fish; thorough cooking is the safest option.
A fresh appearance does not prove fish is free of bacteria. The FDA’s seafood safety guidance advises safe handling, but no label or visual check can establish that a serving of raw tuna is free of all hazards.
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What can make raw tuna unsafe?
Parasites and other germs
Parasites can be present in raw fish. Freezing can kill parasites under suitable conditions, but FDA consumer guidance cautions that freezing does not kill all harmful germs. It therefore cannot make raw tuna completely safe.
The FDA Food Code 2026 includes parasite-destruction schedules for fish covered by its rule, but exempts specified tuna species, including albacore, yellowfin, bigeye, and bluefin, from that particular requirement. This is a regulatory exception for parasite control, not proof that a tuna serving is free of bacteria or other hazards, and it does not change pregnancy advice.
Handling and contamination
Raw fish can be contaminated during handling or preparation. Keep seafood cold, separate raw fish from ready-to-eat foods, and use clean hands, utensils, and surfaces. An attractive color or fresh appearance is not a safety test.
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Does freezing tuna kill parasites?
Freezing may kill parasites, but it does not kill all harmful germs. The FDA Food Code 2026 specifies the following parasite-destruction schedules for fish covered by the rule; it exempts listed tuna species from this particular requirement.
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| FDA Food Code schedule for covered fish | What it addresses | Important limit |
|---|---|---|
| At or below −4°F (−20°C) for at least 7 days | Parasite destruction under the specified schedule | Does not establish that all harmful germs are gone; listed tuna species are exempt from this rule |
| At or below −31°F (−35°C) until solid, then at or below −31°F (−35°C) for at least 15 hours | Parasite destruction under the specified schedule | Does not establish that all harmful germs are gone; listed tuna species are exempt from this rule |
| At or below −31°F (−35°C) until solid, then at or below −4°F (−20°C) for at least 24 hours | Parasite destruction under the specified schedule | Does not establish that all harmful germs are gone; listed tuna species are exempt from this rule |
These schedules come from the FDA Food Code 2026. It is a retail food-safety model code, and its tuna exemption is limited to the parasite-destruction requirement. FDA consumer guidance still says thoroughly cooking seafood is safest.
Is “sushi-grade” tuna safe?
“Sushi-grade” is not a guarantee that tuna is free of parasites, bacteria, or other hazards. Ask the seller or restaurant how the fish was sourced and handled, but understand that no label or answer makes raw fish risk-free. Cooking thoroughly remains the safest option.
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How should you handle tuna at home?
- Choose a reputable source. Ask how the tuna is handled and whether it is intended to be served raw. Do not assume a retail label guarantees safety.
- Keep it cold. Refrigerate seafood promptly and keep it cold during transport and storage.
- Prevent cross-contamination. Keep raw tuna separate from ready-to-eat foods and use clean hands, utensils, and surfaces.
- Do not rely on appearance. A fresh look does not establish that fish is free of harmful germs.
- Choose the safest option. Thoroughly cook seafood rather than relying on freezing or a label to make raw tuna safe.
Who should avoid raw tuna?
Pregnant people should avoid raw or undercooked fish because it is more likely to contain parasites or bacteria than cooked fish. FDA guidance for food safety during pregnancy makes this recommendation independently of the FDA Food Code’s tuna exemption.
People with health conditions or treatments that increase the consequences of foodborne illness should consult their clinician and follow relevant food-safety advice. Freezing or a tuna species exemption does not make raw fish an appropriate choice for everyone.
Which tuna has the most mercury?
FDA/EPA groups tuna species differently for mercury advice. For people who are or may become pregnant, breastfeeding people, and children ages 1–11, canned light tuna is a Best Choice, albacore (white) and yellowfin tuna are Good Choices, and bigeye tuna is a Choice to Avoid.
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| Tuna type | FDA/EPA category | Practical meaning |
|---|---|---|
| Canned light tuna, including skipjack | Best Choice | For adults who are or may become pregnant or are breastfeeding, it can fit within 2–3 weekly servings from Best Choices |
| Albacore (white) tuna | Good Choice | For adults in that group, one 4-ounce serving in a week, with no other fish that week |
| Yellowfin tuna | Good Choice | For adults in that group, one 4-ounce serving in a week, with no other fish that week |
| Bigeye tuna | Choice to Avoid | Avoid for people who are or may become pregnant, breastfeeding people, and children ages 1–11 |
The serving advice and categories are from the FDA/EPA advice about eating fish. A serving is 4 ounces. The FDA/EPA consumer FAQ says albacore typically contains three times more mercury than canned light tuna; that is a general comparison, not a precise measurement for a particular serving or brand.
Pregnancy guidance has two separate parts: avoid raw or undercooked fish because of foodborne illness risk, and choose cooked fish according to the mercury chart. Fish remains part of the recommended diet; the FDA/EPA advice recommends 2–3 weekly servings from Best Choices.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Raw tuna versus cooked tuna
| Question | Raw tuna | Thoroughly cooked tuna |
|---|---|---|
| Foodborne illness risk | Raw fish is more likely to contain parasites or bacteria than cooked fish | Thorough cooking is the safest option |
| What freezing does | May kill parasites, but does not kill all harmful germs | Cooking is safer than relying on freezing alone |
| Pregnancy | Avoid raw or undercooked fish | Choose species and portions according to FDA/EPA mercury guidance |
| Mercury | Depends on tuna species | Depends on tuna species; cooking does not change the category |
FAQ
Can you eat tuna fish raw?
Some people eat it, but raw tuna is not risk-free. FDA says raw fish is more likely to contain parasites or bacteria than cooked fish, and thorough cooking is the safest option.
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Does freezing tuna kill parasites?
Freezing may kill parasites, but it does not kill all harmful germs. The FDA Food Code 2026 also exempts listed tuna species from its particular parasite-destruction requirement.
Can you eat raw tuna while pregnant?
No. FDA advises pregnant people to avoid raw or undercooked fish because it is more likely to contain parasites or bacteria. Follow FDA/EPA mercury guidance separately when choosing cooked fish.
Which tuna has the most mercury?
FDA/EPA classifies bigeye tuna as a Choice to Avoid for people who are or may become pregnant, breastfeeding people, and children ages 1–11. Canned light is a Best Choice, while albacore and yellowfin are Good Choices.
Is sushi-grade tuna guaranteed safe?
No. A “sushi-grade” label does not guarantee that tuna is free of parasites, bacteria, or other hazards. Thorough cooking is the safest option.
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