Is Raw Tuna Safe to Eat

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Raw tuna isn’t inherently dangerous, but it’s also not a toy. The biggest risks are parasites and bacteria. Think of them as uninvited guests that show up when the tuna’s travel history is shady.

Most of the tuna you buy at a grocery store has been frozen first. Freezing kills parasites—that’s the good news. The bad news? If that freezer was old or inconsistent, the parasites might still be alive and throwing a party in your belly.

Let’s talk about the “sushi-grade” trap.

That label is basically marketing magic. It’s not a legal standard. Any fish seller can slap it on a package and charge you double. (I know, right? Annoying.)

What “sushi-grade” should mean is that the fish was frozen at specific temperatures for specific times—usually -20°F (-29°C) for 7 days. But you have to ask the fishmonger directly. If they shrug, put the tuna down.