Frozen tuna is safe to eat raw — if it's been frozen right.

Yes, as long as it’s been frozen to FDA standards. That means either -4°F for 7 days or -31°F for 15 hours. Commercial flash-freezing handles this. Your kitchen freezer? It’s probably fine for the time thing, but the temperature thing can be hit-or-miss.

Tuna is actually a lower-risk fish for parasites compared to salmon or mackerel. Still, the recommendation is the same: buy from a trusted source (sushi-grade label matters), and don’t trust random fish counter leftovers for raw consumption.

If you’re buying frozen tuna from the grocery store, check that it states “sushi grade” or “for raw consumption.” Otherwise, assume it’s for cooking. And if you catch it yourself, freeze it properly or cook it — no shortcuts.

Don’t risk it with “it was in the freezer for a couple days.” That’s not how this works.