Thaw frozen tuna in the fridge, slowly.

Yes, but the method matters more than you think.

For sashimi, you’re trying to preserve the texture—that firm, silky bite. Freezing already damages cell walls a little, but a fast thaw (countertop, warm water) makes it worse. Water leaks out, the fish gets mushy, and you lose that clean slice.

The right way: move the tuna from the freezer to the refrigerator 12–24 hours before you plan to eat it. Let it sit in its vacuum seal or wrapped tightly. No air exposure. When it’s still a little icy in the center but mostly soft, that’s your window. Slice immediately. Don’t let it come all the way to room temp.

Some chefs swear by a cold saltwater bath (3% salt, ice cold) if you’re in a hurry. That works too—just keep it below 40°F and change the water every 30 minutes. But the fridge is safer and easier.

No shortcuts if you want it to taste like the good stuff.