How Long Tuna Fish Stays Fresh in Your Refrigerator

Unopened canned tuna lasts for years; opened tuna lasts three to five days

Unopened canned tuna stays safe to eat for two to five years in your pantry, and even longer in a cool, dark refrigerator. Once you open the can, transfer the tuna to an airtight container—leaving it in the open can allows the metal to interact with the fish and creates an off taste within hours. Refrigerated in a sealed container, opened canned tuna keeps for three to five days.

Fresh tuna (the raw fish you buy from a counter or as steaks) is more perishable. Store it on the coldest shelf of your refrigerator, usually the bottom, in an airtight container or wrapped tightly in plastic wrap. Fresh tuna stays safe for one to two days. If you won't use it within that window, freeze it immediately—frozen tuna keeps for two to three months.

The difference comes down to moisture and bacterial growth. Canned tuna is cooked and sealed in a sterile environment, which stops the clock. Fresh tuna has surface moisture and active bacteria that multiply quickly once the fish is cut or exposed to air. Temperature matters most: every degree above 40°F speeds up spoilage.

Key Takeaways

• Opened canned tuna in an airtight container lasts three to five days in the refrigerator; leaving it in the open can shortens this to a few hours.
• Fresh tuna stored on your coldest shelf in an airtight container stays safe for one to two days before you should freeze or cook it.
• Unopened canned tuna does not need refrigeration and keeps for years in the pantry, but a cold refrigerator extends shelf life even further.
• Freezing fresh tuna immediately if you cannot use it within two days preserves it for two to three months.

Why the can matters when tuna is opened

Metal cans are designed to keep air and bacteria out, not to store food after opening. Once the seal breaks, the interior of the can begins to oxidize—a chemical reaction between the metal and the tuna's moisture and oils. This oxidation creates a metallic taste and can accelerate bacterial growth. The can's interior coating, usually a thin layer of enamel or epoxy, protects the metal from direct contact with acidic or salty foods, but only while sealed.

Transfer opened canned tuna to a glass or plastic container with a tight-fitting lid within an hour of opening. This stops oxidation, prevents the tuna from absorbing odors from other foods in your refrigerator, and makes it easier to see when the tuna has started to break down. A glass container with a snap-lock lid works best because you can see the contents and the seal is reliable.

Storing fresh tuna so it lasts the full two days

Fresh tuna begins to deteriorate the moment it leaves the water. Your refrigerator slows this process, but only if the tuna stays as cold and dry as possible. Place fresh tuna on the lowest shelf, where your refrigerator is coldest—usually 32 to 35°F. Wrap it tightly in plastic wrap or place it in an airtight container to prevent moisture loss and to keep it from touching other foods.

If your refrigerator has a dedicated fish or meat drawer with its own temperature control, use it. These drawers are often set a few degrees colder than the main compartment. If you bought the tuna in a styrofoam tray wrapped in plastic, you can store it that way for the first day, but transfer it to an airtight container after that to prevent the plastic wrap from drying out the surface.

Check the tuna before cooking. Fresh tuna should smell like the ocean—clean and briny. If it smells sour, fishy in an off way, or ammonia-like, discard it. The surface should be firm and moist, not slimy or dull. These are signs that bacteria have begun to multiply beyond safe levels.

Freezing tuna extends storage to months

Freezing fresh tuna is the best option if you cannot cook it within two days. Wrap the tuna tightly in plastic wrap, then place it in a freezer bag and remove as much air as possible before sealing. Label the bag with the date. Frozen tuna keeps for two to three months at 0°F or below.

Thaw frozen tuna in the refrigerator overnight, never at room temperature. Thawing at room temperature allows bacteria on the surface to multiply while the interior is still frozen. Once thawed, cook the tuna the same day—do not refreeze it. Canned tuna does not need to be frozen; the canning process has already preserved it.

Signs that tuna has gone bad

Tuna that has spoiled shows clear warning signs. Smell is the most reliable: fresh tuna should smell clean and oceanic. Spoiled tuna smells sour, ammonia-like, or strongly fishy in an unpleasant way. The surface of fresh tuna should be firm and slightly moist; if it feels slimy or looks dull and gray instead of bright pink or red, bacteria have taken hold.

Opened canned tuna that has been refrigerated for more than five days may develop an off smell or taste, even if it looks normal. When in doubt, throw it out. Foodborne illness from spoiled fish can cause severe nausea, vomiting, and diarrhea. The cost of a can of tuna is far less than the cost of a trip to urgent care.

Organizing your refrigerator to keep tuna fresh longer

Where you store tuna matters as much as how you store it. The coldest part of most refrigerators is the bottom shelf, farthest from the door. The warmest part is the door itself—temperatures there can swing 10 to 15 degrees every time you open it. Never store fresh tuna on the door, even in a sealed container.

Keep tuna away from raw vegetables and ready-to-eat foods. If raw tuna drips or leaks, it can contaminate other foods with bacteria like Listeria or Salmonella. Store it on a shelf below produce and prepared foods, or in a dedicated container that catches any liquid. Wipe up any spills immediately with a clean cloth and warm soapy water.

Opened canned tuna in an airtight container can go on any shelf, but keeping it toward the back—away from the door—maintains a more stable temperature and extends its life by a day or two.

Frequently Asked Questions

Can I eat tuna that has been in the refrigerator for a week?

No. Opened canned tuna should be eaten within three to five days, and fresh tuna within one to two days. After a week, bacterial growth has likely reached unsafe levels, even if the tuna looks and smells normal to you. Bacteria that cause foodborne illness do not always produce obvious signs.

Is it safe to leave canned tuna out of the refrigerator after opening?

No. Once opened, canned tuna should be transferred to an airtight container and refrigerated within two hours. Leaving it at room temperature allows bacteria to multiply rapidly. If the tuna has been sitting out for more than two hours, discard it.

What is the best way to thaw frozen tuna?

Thaw frozen tuna in the refrigerator overnight. This keeps the surface cold enough to prevent bacterial growth while the interior thaws. Never thaw tuna at room temperature or under warm water. Once thawed, cook it the same day.

Can I store tuna in the freezer indefinitely?

Frozen tuna at 0°F or below keeps for two to three months before ice crystals form and the texture begins to break down. After three months, it is still safe to eat but may be mushy or dry when cooked. Canned tuna does not need freezing and keeps for years in the pantry.

Why does my refrigerator smell like fish even after I throw away the tuna?

Fish odor lingers because it is carried by volatile compounds that stick to plastic and rubber surfaces. Wipe down the shelf where the tuna was stored with a cloth dampened in white vinegar or a solution of baking soda and water. Leave an open box of baking soda in the refrigerator for a few days to absorb remaining odors.