Tuna

Fresh tuna should be used within 1–2 days of purchase. Freeze raw or cooked tuna wrapped tightly to prevent freezer burn. Canned tuna, once opened, keeps 3–4 days refrigerated in an airtight container.

Choose tuna with firm, moist flesh and a clean sea smell—avoid any that smells strongly 'fishy.'

For sushi or sashimi, buy sushi-grade tuna from a reputable fishmonger.

Cook tuna quickly over high heat to keep it moist; it dries out easily if overcooked.

Canned tuna in water is leaner than oil-packed; drain well before using.

Pair tuna with bright flavors like lemon, soy, ginger, or sesame to balance its richness.

Overcooking fresh tuna, which makes it dry and tough.

Using non-sushi-grade tuna for raw preparations like poke or sashimi.

Storing fresh tuna without proper wrapping, leading to freezer burn or odor absorption.