Home-frozen tuna isn't safe for raw eating.

Not really, unless you know your freezer hits -20°F for a week. Most home freezers hover around 0°F, which won’t reliably kill parasites like Anisakis. That’s the whole reason “sushi-grade” exists — it’s been flash-frozen at commercial temperatures to make raw consumption safe.

You can freeze tuna at home, thaw it, and eat it cooked with no problem. But raw? You’re gambling. Even if the fish looked fine at the store, any parasites present will survive a standard home freezer. The FDA guidelines for parasite destruction require -4°F for 7 days, or -31°F for 15 hours. Your freezer probably can’t do either.

I’ve done it myself and been fine, but that’s luck, not safety. If you want raw tuna at home, buy